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Pumpkin Bread--Gluten Free
adapted by Eve from a recipe Terri found in a newspaper years ago
This moist, tasty pumpkin bread was no doubt intended for the winter holidays. I found some pumpkin in my freezer in June, however, turned it into loaves, and it was popular at our summer potluck!
79 ml 1/3 c. applesauce
15 ml1 T. Ener-G egg replacer in 1/4 c. warm water*
240 ml1 c. sugar
2 ml1/2 tsp. vanilla
390 ml1 & 2/3 c. Bob's Red Mill Gluten-free All-Purpose flour
5 ml1 tsp. xanthan gum
1 ml1/4 tsp. baking powder
5 ml1 tsp. baking soda
2 ml1/2 tsp. salt
5 ml1 tsp. cinnamon
2 ml1/2 tsp. nutmeg
1 ml1/4 tsp. ginger
1 ml1/4 tsp. cloves
240 ml1 c. mashed cooked pumpkin or winter squash
350 ml1 & 1/2 c. fresh cranberries, chopped, or 3/4 c. dried cranberries
240 ml1 c. chopped nuts
Preheat oven to 350 F. Grease a 9x5x3 loaf pan or 3 small 5x3x2" loaf pans. Mix together egg replacer and water and let stand a few moments to thicken, then combine with applesauce, sugar and vanilla. Combine dry ingredients in another bowl and add to applesauce mixture, blending just until smooth. Mix in pumpkin, berries and nuts. Blend briefly. Bake 45-55 minutes (large loaf) or 30-40 minutes (3 small ones.) Remove from pan(s) and cool on a rack.
Most gluten-free baking recipes I've seen call for an electric mixer so that's what I used for this. I think in the absence of gluten you need to keep the mixture fluffed up. The beaters help with that, and then you want to spoon the batter carefully into the pans without losing the fluffiness.
The original version of this recipe, using wheat flour, is on this website under Breads: Cranberry Pumpkin Bread