There are a lot of pumpkins growing in the Riddlehaus garden this year. We have some great pumpkin recipes already, but this week I tried gluten free pumpkin bread. I had a friend coming for a visit, I wanted to make the house smell lovely and I had some pumpkin puree to use up. I was impressed with how easy this bake was to put together and I really enjoyed the taste and texture of the bake.
Gluten Free Pumpkin Bread
Ingredients:
1 cup pumpkin puree
2 lg eggs
1/2 cup coconut oil (or any cooking oil you like)
1/4 cup almond milk (or any other milk)
1 tsp vanilla
1 3/4 cup all purpose gluten free flour (I used Bob's 3-in-1)
1 cup sugar (or 5-7 dates, soaked and pureed)
1 tsp baking soda
3/4 tsp salt
1 tsp baking powder
1 tbsp pumpkin pie spice
Directions:
1. Preheat your oven to 350 degrees. Prepare a loaf pan with parchment paper.
2. In a medium bowl, whisk together you pumpkin puree, eggs, oil, milk and vanilla.
3. Mix in your dry ingredients and stir until just combined.
4. Transfer your batter to your prepared loaf pan. Bake for 30-40 minutes or until a tester comes out clean.
5. Cool in the pan for 10 minutes, then remove from the pan and continue to cool on a baking rack. To completely set the crumb, do not cut into the loaf until completely cooled.