Overall, it might be one of the healthier gluten free pumpkin breads you'll try without messing with the traditional taste of one. I think you're going to love it! My family sure does. In fact, the other night I asked my husband if he wanted me to make some more milk so he could have some cereal. He replied yes and said, "Could you make more bread?" Then my sweet 2 year old pipped in and said, "An punkin bread!" What a cutie. She figured if we were making requests she'd like to put her 2 bits in!
Let me know what YOUR family thinks! Enjoy.
Gluten Free Pumpkin Bread
Adapted by jalene from a Better Homes and Garden Recipe
- 1 & 1/2 cups brown rice flour
- 1/2 cup quinoa flour
- 1 cup brown sugar
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger or cloves
- 1 cup pureed pumpkin (I used canned)
- 1/2 cup milk (or almond milk to make it dairy free)
- 2 eggs
- 1/3 cup coconut oil
- (optional: 1/2 cup chopped walnuts and/or 1/2 cup raisins or chocolate chips)
- Grease or line with parchment paper a 9x5x3 loaf pan. Set aside. Preheat oven to 350 degrees F.
- In a large mixing bowl combine the brown rice flour with the quinoa flour. Scoop out 1 cup of that flour mixture and place into your mixer bowl. Add the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger or cloves and mix well.
- Add the pumpkin, milk, eggs, and coconut oil. Beat on low speed until blended and then beat on medium speed for 2 minutes. Add the rest of the flour. Beat until blended then fold in any optional ingredients such as the walnuts, raisins, or chocolate chips.
- Spoon batter into your prepared pan. Bake for 60-65 minutes or until a toothpick comes out clean. Cool in the pan on a wire rack for about 10 minutes. Remove loaf from pan. Cool on a wire rack. (You can eat it hot too...)