I have always loved Pumpkin bread. It was one of the last things I had to eat before needing to go gluten free. For over 3 years I could not find a gluten free pumpkin bread and tried several times to make one from scratch but it just didn't seem to meet my expectations. Last year I took a cooking lesson and requested pumpkin bread. I thought it was great and made it several times. Last week I made it and had my daughter and husband sample it. Although they both thought it was fine, they both thought it was gritty tasting. The recipe I used called for rice flour, which does seem to be gritty. Today I decided to try the same recipe but switching out the rice flour for a gluten free flour mixture. The one I used is a mix of corn starch, tapioca flour, garbanzo flour, fava flour and sorghum flour. (Who would have thought there could be so many different kinds of flour.) The result: Delicious and no grittiness or aftertaste, great texture, not dense and it rose beautifully. See what you think!
Cathy
1 cup sugar
2 eggs
1/2 cup oil
Beat together for a few minutes.
Add:
1 cup pureed pumpkin (canned or fresh)
1 teaspoon vanilla
Mix well.
Add:
1 1/3 cup gluten free flour
1/4 teas. xanthan gum
3/4 teas. baking soda
1/4 teas. baking powder
1 1/2 teas. cinnamon
1/2 teas. pumpkin pie spice
Beat until well mixed.
Stir in 1/2 to 3/4 chopped walnuts or chocolate chips, if desired.
Pour batter into prepared loaf pan and bake in preheated 350 degree oven for 55 - 60 minutes or until inserted toothpick comes out clean.
Cool before cutting.
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