Many months ago I started talking about making my Yvonne’s Gluten-Free Goodies website a blog. Last night, I finally did. I posted a recipe for gluten-free pumpkin bread that I made from sugar pie pumpkins.
The pumpkins were left over after I made the Food Network Magazine’s Butternut Squash Soup in a Pumpkin Bowl. I tried making soup in a pumpkin bowl last Halloween, but the pumpkin concoction I came up with wasn’t really soup, it was more like pumpkin cream. This time I followed a real recipe from Food Network Magazine. Much better, fabulous in fact. I used the leftover pumpkin to make the bread.
Gluten-Free Pumpkin Bread
- 1 cup gluten-free flour mix (TJ’s Gluten Free All Purpose Mix or King Arthur GF Blend)
- ½ cup brown rice
- 1 cup sugar
- ½ tsp salt
- 1 tsp guar gum
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 cup pumpkin puree
- ½ cup canola oil
- 2 beaten eggs
- ¼ cup water
- 1 tsp vanilla
- Preheat oven to 350°F. Spray with canola oil spray a 9x5x3 inch loaf pan.
- In a large bowl, sift the flours, sugar, salt, guar gum, baking soda, and pumpkin pie spice in large bowl. In a medium size bowl, beat the eggs. Mix in the pumpkin, oil, water, and vanilla with the egg. Pour into the dry ingredients and mix until just combined.
- Pour into loaf pan. Bake for an 50 minutes to an hour or until a knife through the center of the loaf comes out clean. Place on a cooling rack.