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.
Ingredients
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
Directions:
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.