Sunday, February 9, 2014

Gluten Free Pumpkin Bread

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 This morning I decided to make the guys a banana bread. For them I used King Arthur's whole wheat pastry flour.

  I needed to mix up some of my gluten free baking flour-so I did that and then decided to make up a pumpkin bread using the same recipe as I do for the banana bread. 

  My gluten free flour which I make as 4 parts of each ingredient-or 4 cups of each: corn starch, tapioca flour, almond meal flour, sorghum flour, and brown rice flour. I bring out a giant bowl add all the ingredients and mix well. This gives me two very full gallon size freezer bags. I keep mine in the freezer til ready to use.

I have posted my banana recipe before you can find in my search tool. I am posting here how I adapted that recipe for my gluten free pumpkin bread.

Whenever I make breads like this instead of using a loaf pan, I much prefer the results from a mini angle food type pan-I find mine at garage sales or resale shops. For gluten free cakes and breads especially I love glass for gluten free. and a note when baking in glass drop the temperature by 25 degrees f.

Kathy's Gluten Free Pumpkin Bread

2 cups of Kathy's gluten free baking mix (see above)
1 1/2 teaspoon pumpkin pie spice or spices that you like
2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 cup organic coconut oil-melted
1/2 cup sorghum syrup
1/2 cup coconut sugar
2 eggs
1 teaspoon vanilla extract
10 ounces  pumpkin
Fill 1/2 cup with raisins or currents, walnuts or other nuts, and I added thin sliced candied ginger

Cream oil, sorghum, coconut sugar and blend in the two eggs and vanilla

Add in the pumpkin alternating with the mixture of flour, baking soda, pumpkin spice, and xanthan gum

Once all the pumpkin and flour mixture is blended in; stir in the raisin mixture.

I sprayed my glass pan with grapeseed oil and dusted the bottom with my flour

Bake for 45 minutes in a 325 f degree oven-then check with toothpick in center for doneness-will need more time with the lower than 350 f degree oven with a metal pan.  I usually check every 10 minutes til done.

With all gluten free baked items like this, do not let cool in the pan. Take a knife around the outer edge and middle edge of pan then with a plate on top flip and let cool before cutting in servings. My         bread flipped right out with no problems.

I forgot to take a photo of the finished bread-sorry-but it was gorgeous-raised above the pan. Mr. L had come over so I cut him a piece to try-then I froze most of it.

Very tasty pumpkin bread-very moist!

Feel free to change up the sugars to what you like and for banana bread I used splenda and coconut sugar or you could use all sugar. For spices I use nutmeg and cinnamon and 10 ounces of mashed bananas that are over ripe and sprinkle in some lemon juice.



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