“GLUTEN FREE PUMPKIN BREAD”

 

Course: Snack

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 16 pieces
Calories: 294 kcal
Author: Jillee

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:

  1. Start by greasing two loaf pans (about 9” x 5”) with butter or cooking spray.
  2. Add the brown rice flour, cornstarch, cinnamon, baking soda, and xanthan gum to the bowl of your stand mixer.

  3. Stir until the dry ingredients are well mixed.

  4. With your mixer on low speed, add the eggs, vegetable oil, brown sugar, white sugar, lemon juice, and pumpkin puree one at a time.
  5. Increase to high speed and continue mixing for 2 to 3 minutes.

  6. Divide the batter between the greased loaf pans.

  7. 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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