For the love of all things pumpkin, I ADORE FALL!!!
I love when the leaves start to change color and drop, making the street that I live on look like this one…
These are the sweetest pumpkins ever! Each year I wait with anticipation to pick out my favorite “Fairytale Pumpkin” to grace my doorstep.
And the return of this 12 ounces of goodness in a stylish paper cup always puts a smile on my face. Especially on days like today where I splurge and allow myself one…
This awesome little head wrap that is sitting on my dresser just waiting for a cold event to be worn to…
And the smell of this filling my home on a brisk, sunny day…
Pumpkin Bread is one of my very favorite sweet things. I love Fall spices of all kinds, and this has all of them packed into a yummy bread! The best part about this one was that I could eat it too! Gluten-free, and full of flavor! Two things that don’t often go hand in hand. I know I’ve found a gluten-free success when even Aaron likes it.
For those of you that enjoy Fall’s little treasures as much as I do, bake some pumpkin bread and enjoy the season!
Gluten Free Pumpkin Bread or Muffins
(adapted from Gluten-Free Baking Classics–by Annalise Roberts)
Makes 12 muffins, 1 large loaf, or 3 mini loaves of pumpkin bread
- 1 3/4 cups Brown Rice Flour Mix**
- 1 cup sugar
- 1 tsp baking soda
- 3/4 tsp xanthan gum
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 3/4 tsp nutmeg
- 3/4 tsp ground ginger
- 1/2 tsp ground cloves
- 2 large eggs
- 1/4 cup water
- 1/3 cup plus 2 Tbsp oil
- 2 Tbsp molasses
- 1 cup pumpkin puree
**Brown Rice Flour Mix: 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour (this will make more than what you need for this recipe)
- Preheat oven to 350 degrees. Position rack in center of oven. Grease loaf pan(s) or muffin pan with cooking spray.
- Mix flour, sugar, baking soda, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger, and cloves together in large mixing bowl of electric mixer.
- Combine eggs, water, oil, molasses, and pumpkin in a separate bowl. Whisk to blend.
- Pour the wet ingredients into dry and mix until well blended. Do not over beat.
- Pour batter evenly into pans and bake 45-55 minutes for loaves and about 20-25 minutes for muffins or until toothpick inserted in center comes out clean.
- Cool loaves for 8 minutes and then remove from pans. Remove muffins from pan immediately. Cool completely on rack before serving or wrapping for storage. Easiest to slice when chilled.