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kim@glutenfreeislife.com

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    Pumpkin Bread

    This is my all-time-favorite fall treat. Pumpkin bread. I remember my Mom making it when I was younger and I would eat it for breakfast or for snack when I got home from school. I would spread a little Country Crock (b/c that is what my Mom bought) on it and chow down. YUM! I have now modified the recipe that my Mom used to be gluten-free. I am in heaven! I even “gifted” some to a neighbor today for helping me out and she loved it! :) BTW, she isn’t GF and didn’t realize the bread was GF until I told her. I froze the remaining 1.5 loaves so that I wouldn’t eat them in one sitting, b/c I could easily do so. I plan on sharing with my Mom when she is here this coming weekend to visit. I am thinking about topping it with Edy’s Slow-Churned Pumpkin Ice Cream and maybe some Hershey’s Chocolate Syrup. Oooooooh!

    Pumpkin Bread

    2/3 cup shortening
    2 2/3 cup sugar
    4 eggs
    1 can (1 lb pumpkin)
    2/3 cup water
    3 1/3 cup flour (I used a rice flour, potato starch, tapioca flour mix)
    3 tsp xanthan gum
    2 tsps baking soda
    1 ½ tsps salt
    ½ tsp baking powder
    1 tsp cinnamon
    1 tsp cloves
    2/3 cup coarsely chopped nuts
    2/3 cup raisin

    Heat oven to 350. Grease 2 9x5x3 inch loaf pans or 3 8.5×4.5×2.5 inch loaf pans. In large bowl, cream shortening & sugar until fluffy. Stir in eggs, pumpkin & water. Blend in flour, soda, salt, baking powder, cinnamon & cloves. Stir in nuts & raisins. Pour into pans. Bake about 70 minutes or until wooden pick inserted into the center comes out clean.

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