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Success with Gluten Free Pumpkin Bread for Holidays
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Total visits: 44
Posted on: 19th Dec 2013
Hello, finally I was successful with this gluten free pumpkin bread! It came out moist, very tasty and I am very please with the recipe, so I thought I would share it with you. Gosh it is the Holidays and I usually bake all kinds of goodies, but I've been spending my time making batches of failed breads. It has been very challenging for me. But I didn't give up and I finally succeeded. Sound like when one is working online, LoL. I am happy to report that finally put together one that worked for me. Gluten free bread is a whole different animal! It can be dense and doughy, have very little rise if done improperly and sometime even taste bad if done with the wrong flour mixes. Dense and doughy with no rise just doesn't work for me and it has to taste good or it is going to the chickens. So to anyone of my friends and marketers who are gluten free try this recipe that I put together it is great! Happy Holidays
2 large eggs (room temp)
1/8 cup of milk
1/2 cup truvia
3/4 cup of sugar
1tsp of real vanilla
1/2 cup real butter
150z of real pumpkin can be from can or from fresh pumpkin
1/2 tsp salt
1tsp baking soda
1 tsp of cinnamon
1/2 all spice
1/2 ground ginger
1/4 cloves
1/4 nutmeg
3/4 cup of fine rice flour
3/4 cup of almond flour
1 1/2 cups of tapioca flour
4tsp of baking powder
2tsp of xanthum gum
grease a smaller bread pan and flour with little rice flour I found the rise on this bread is much better using smaller bread pans vs large ones. Set aside preheat oven to 350.
cream butter and sugar together, mix in eggs, vanilla, milk, salt, baking soda, pumpkin mix and spices mix all together. I do this all by hand if you want a mixer great it seems easy enough for me to do by hand.
When you have flours mixed all together in one bowl with the baking powder, and xanthum gum you will take a cup at a time of flour mixture and add to your wet ingredients, keep doing this until the flour mixture is all gone. It will be a bit wet and you should be able to pour into pan.
Do not add any more water
Do not think you need to kneed this dough (you don't)
Put it in the pan, put in oven at 350 for1:05- 1:10 min. then turn down the oven to 290-295 for 25-30 more min. longer. Check the bread with a skewer stick if it come out clean it is done. Let the bread stand for 5- 10 min. then take out of pan put on wire rack . Slice when cool. Put a little cream cheese or butter it is yummy!
This goes wonderfully with mint tea.
Happy Holidays and Happy cooking and blessings!
Okay any of you brave souls let me know how yours turns out. I think you will love this pumpkin bread, cold or warm.
To Your Online Success,
Catherine M. Hoffman
12 Second Commute
866-493-8757
P.S. My bread rose very high but when it came out of the oven it fell just a bit, it was still very much like a regular loaf of pumpkin bread. If I would have cooked it 3-5 min more it would have not fallen at all. Sorry didn't take a picture. Will next time!
2 large eggs (room temp)
1/8 cup of milk
1/2 cup truvia
3/4 cup of sugar
1tsp of real vanilla
1/2 cup real butter
150z of real pumpkin can be from can or from fresh pumpkin
1/2 tsp salt
1tsp baking soda
1 tsp of cinnamon
1/2 all spice
1/2 ground ginger
1/4 cloves
1/4 nutmeg
3/4 cup of fine rice flour
3/4 cup of almond flour
1 1/2 cups of tapioca flour
4tsp of baking powder
2tsp of xanthum gum
grease a smaller bread pan and flour with little rice flour I found the rise on this bread is much better using smaller bread pans vs large ones. Set aside preheat oven to 350.
cream butter and sugar together, mix in eggs, vanilla, milk, salt, baking soda, pumpkin mix and spices mix all together. I do this all by hand if you want a mixer great it seems easy enough for me to do by hand.
When you have flours mixed all together in one bowl with the baking powder, and xanthum gum you will take a cup at a time of flour mixture and add to your wet ingredients, keep doing this until the flour mixture is all gone. It will be a bit wet and you should be able to pour into pan.
Do not add any more water
Do not think you need to kneed this dough (you don't)
Put it in the pan, put in oven at 350 for1:05- 1:10 min. then turn down the oven to 290-295 for 25-30 more min. longer. Check the bread with a skewer stick if it come out clean it is done. Let the bread stand for 5- 10 min. then take out of pan put on wire rack . Slice when cool. Put a little cream cheese or butter it is yummy!
This goes wonderfully with mint tea.
Happy Holidays and Happy cooking and blessings!
Okay any of you brave souls let me know how yours turns out. I think you will love this pumpkin bread, cold or warm.
To Your Online Success,
Catherine M. Hoffman
12 Second Commute
866-493-8757
P.S. My bread rose very high but when it came out of the oven it fell just a bit, it was still very much like a regular loaf of pumpkin bread. If I would have cooked it 3-5 min more it would have not fallen at all. Sorry didn't take a picture. Will next time!
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