This bread is amazing! Wonderful texture, not too sweet but just sweet enough! I just love all the recipes I’ve tried from Simply in Season.
Here’s my tweaked version of the recipe, you can find the real deal here!
Pumpkin Bread
· 2 ¼ cups all purpose gluten free flour (a blend of jasmine rice, tapioca, corn starch, xantham gum)·
1/2 teaspoon xanthan gum (original recipe called for 1 teaspoon, but my pre-mixed flour already had some xantham gum in it)
½ teaspoon ground cinnamon
¼ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1/3 cup canola oil
½ cup brown sugar
2 eggs
1 cup pumpkin puree
1 teaspoon sea salt (I used fresh pureed pumpkin and it was a bit bland, I figured adding salt would help)
1/3 cup water
Preheat the oven to 350 degrees. Whisk together until uniform all of the dry ingredients except the sugar. In a separate, large bowl, whisk the oil and sugar together to combine. Whisk in the eggs, one after the other. Add pumpkin puree. Stir the dry ingredients, wet ingredients, and water together. Pour into a buttered 9×5 bread loaf pan, and pull the batter to the edges. Bake for an hour.
This bread is great with butter slathered on top of each slice.
The bread tastes even better the next day. We like to make ours on Saturday nights and have it for a yummy Sunday breakfast.
You’ve got a sentence fragment above (“…half the dry ingredients and stir until uniform.”) which suggests part of the directions got deleted. Can you check it and update if appropriate? Thanks,
Meg
By: Meg on December 17, 2007
at 2:31 pm
Thank you Meg! Yes, I had copied and pasted the recipe, but didn’t finish deleting parts I had changed. I just didn’t see any reason to add the dry ingredients half at a time since it worked just fine to do it all at once.
Thanks for catching the error!
By: onebeggarsbread on December 17, 2007
at 3:11 pm