“GLUTEN FREE PUMPKIN BREAD”
Course: Snack
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Calories: 294 kcal
INGREDIENTS:
- 2 1/2 cups brown rice flour
- 1/2 cup cornstarch
- 5 tsp cinnamon
- 2 tsp baking soda
- 1 tsp xanthan gum
- 4 eggs
- 1 cup vegetable oil
- 1 cup brown sugar
- 2 cups white sugar
- 1/2 cup lemon juice
- 15 oz pumpkin puree
INSTRUCTIONS:
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Start by greasing two loaf pans (about 9” x 5”) with butter or cooking spray.
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Add the brown rice flour, cornstarch, cinnamon, baking soda, and xanthan gum to the bowl of your stand mixer.
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Stir until the dry ingredients are well mixed.
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With your mixer on low speed, add the eggs, vegetable oil, brown sugar, white sugar, lemon juice, and pumpkin puree one at a time.
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Increase to high speed and continue mixing for 2 to 3 minutes.
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Divide the batter between the greased loaf pans.
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Bake at 300°F for about 1 hour 20 minutes, or until a toothpick comes out clean.
“Call me, when you take these from the oven – I will bring something good to enjoy with you – as we all enjoy having “seconds” of this delicious Pumpkin Bread!”
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