{"id":439,"date":"2008-10-27T19:47:03","date_gmt":"2008-10-27T23:47:03","guid":{"rendered":"http:\/\/glutenfreeislife.wordpress.com\/?p=439"},"modified":"2008-10-27T19:47:03","modified_gmt":"2008-10-27T23:47:03","slug":"pumpkin-bread","status":"publish","type":"post","link":"https:\/\/www.glutenfreeislife.com\/?p=439","title":{"rendered":"Pumpkin Bread"},"content":{"rendered":"

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! \ud83d\ude42 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!<\/p>\n

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Pumpkin Bread<\/strong><\/p>\n

2\/3 cup shortening
\n2 2\/3 cup sugar
\n4 eggs
\n1 can (1 lb pumpkin)
\n2\/3 cup water
\n3 1\/3 cup flour (I used a rice flour, potato starch, tapioca flour mix)
\n3 tsp xanthan gum
\n2 tsps baking soda
\n1 \u00bd tsps salt
\n\u00bd tsp baking powder
\n1 tsp cinnamon
\n1 tsp cloves
\n2\/3 cup coarsely chopped nuts
\n2\/3 cup raisin<\/p>\n

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.<\/p>\n

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