Wednesday, December 7, 2011

Gluten Free Pumpkin Bread

  • this bread is a treat for breakfast, spread with a little cream cheese for an even tastier morning. The recipe can also be made with regular all purpose flour. measurements are the same, just omit the 
      • xanthan gum 

  • 1 stick of butter, softened 
  • 3 cups sugar
  • 3 eggs
  • 3 cups all-purpose gluten free flour
  • 1/2 teaspoon xanthan gum 
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons fresh grated cinnamon
  • 1 teaspoons fresh grated cloves
  • 1 1/2 teaspoons fresh grated nutmeg
  • 1 (16 ounce) can solid pack pumpkin

☛ ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

    1. In a mixing bowl, cream butter and sugar and beat until smooth. In a separate bowl very lightly beat eggs then add it to the creamed butter and sugar; mix well. Slowly sift in flour, baking soda, baking powder and xanthan gum; stir into creamed mixture just until moistened. Stir in pumpkin until mixture is smooth. *I begin to add fresh grated spices slowly tasting the batter as I go. the above measurements are only approximations of how much spices I add to any one batch of batter. When you are happy with the level of spice, Pour into two greased and floured pans (remember to use GF flour for this step) 9-in. x 5-in. x 3-in. loaf pans. Sprinkle top liberally. Bake at 350° for 1 hour or until bread tests done.

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