Pumpkin Bread (gluten-free)

Wed, 11/14/2018 - 19:04 — Cathy Berlot

Source:

Erin Lehn Floresca and Christina Norton made this for the 2018 22 Day Veg Challenge Cooking Demo.

This gluten-free pumpkin bread is great for the holidays or anytime and is easy to make. It can also be made into muffins.

Ingredients:

3 ½ cups gluten-free flour
470 ml2 cups sugar
10 ml2 teaspoons baking soda
5 ml1 teaspoon baking powder
1 ½ teaspoon salt
1 ½ teaspoon xantham gum (if not using flour with it already in blend)
3 ½ teaspoons cinnamon
59 ml4 tablespoons ground flax meal mixed with 12 tablespoons warm water
½ cup water
160 ml2/3 cup oil
59 ml4 tablespoons maple syrup
470 ml2 cups pumpkin

Instructions:

Preheat oven to 350 degrees. Grease two loaf pans with cooking spray. Mix all dry ingredients together in bowl with electric mixer. In a separate bowl, whisk together wet ingredients. Combine and mix until well blended. Pour batter into loaf pans and bake for about 1 hour or until toothpick inserted in center comes out clean. Let break cool in the pan for 10 minutes and then gently remove from pan and cool on rack.

Gluten-free Baked Goods

Major Ingredients:

pumpkin gluten-free flour ground flax meal

You are here