Pumpkin Bread

Breads & Muffins | 0 comments

Shared By: The Gluten Free Kitchen by Robin Ryberg

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Ingredients

  • 3/4 cup canned pumpkin
  • 1 egg
  • 3/4 cup brown sugar
  • 1/4 cup oil
  • 1/4 cup evaporated milk
  • 1/2 cup potato starch
  • 3/4 cup cornstarch
  • 1/4 teaspoon baking soda
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon xanthun gum
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves (optional)

Directions

  • Preheat oven to 350°
  • In large bowl combine pumpkin, egg, brown sugar, oil, and milk
  • Mix well to remove all lumps in the batter
  • Pour into greased 9×4 loaf pan
  • Bake 40-45 minutes until a toothpick inserted comes out clean
  • Allow to cool before cutting
  •  Freeze unused portions
  • Makes 1 large loaf, serves 10

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