I just finished making some pumpkin puree, so what better time to make some homemade pumpkin bread? It makes the house smell amazing! And if you are looking to give a gluten free person a little pick me up…this makes a nice gift!
The recipe
1 3/4 cups brown rice all purpose flour mix
1 cup sugar
1 tsp.xanthan gum
1 tsp. baking soda
1/2 tsp. salt
1/2 Tbsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
2 cups pumpkin puree
2 large eggs
1/3-1/2 cup mini chocolate chips (optional)
Mix all dry ingredients together then add pumpkin and eggs. Mix well, pour into 2 loaf pans, 3 if the small loaf pans, bake at 350 degrees 40-55 minutes. These can also be made into mini muffins and then placed in freezer bag and frozen for up to 3 months. This makes a great morning or afternoon snack or an addition to a lunch box! My kids LOVE it! I added my chocolate chips to my warm puree so they melted some, giving it a marbled look.
You will find this recipe and many others at Slightly Indulgent Tuesdays.
this recipe sounds delicious! I have been gluten free for a year and a half and miss my moms pumpkin bread like crazy!
I am definitely going to try this recipe:]
Thanks for sharing:]
Your bread looks so pretty with the pretty red bow. I wish you were dropping that off at my house. Your recipe looks great. Thank you for sharing.
Miz Helen
Great recipe! I am excited to try it with my family. We have been eating GF for some time and it’s alway fun to find new recipes for our old favorites.
Yummy!