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Valerie's Pumpkin Bread safe

Every taste that comes to mind when you think of fall baking!

By valeriefender

2012-11-27 12:13:11

I developed this recipe out of a need for something "fall" that was both tasty and moist. It uses flours that I knew I loved to work with and even one I don't use often. It's a wonderful bread to take for an afternoon snack, have with a cup of coffee or tea and enjoy a fall afternoon.

Prep time 15 minutes
Cooking time 1 hour
Servings 12

Ingredients

1 cup canned pumpkin
1 cup brown sugar
1/2 cup vegetable oil (I use safflower oil)
2 teaspoons pumpkin pie spice
2 eggs
1/2 cup plain yogurt
1/2 cup garfava flour (garbanzo fava bean flour)
1/2 cup buckwheat flour
1/2 cup corn starch
1/2 cup white rice flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt

Instructions

Combine the wet ingredients until well blended. In a separate bowl, combine your dry ingredients. Slowly blend the dry ingredients into the wet and beat for several minutes on medium speed to combine thoroughly. Spread into a greased 9“x5” loaf pan. Bake in a preheated 350 degree oven for 1 hour, or until a toothpick inserted in the center comes out clean. Watch this bread the last 15 minutes or so, if it’s looking browned on the top after 45 minutes, place a piece of aluminum foil over the top of the loaf to prevent burning. Remove to a cooling rack and allow to cool completely before slicing, if you can wait that long.

Category Bread and Rolls
Cuisine North American
Diet Choices gluten-free
Tags bread breakfast christmas fall family holiday Pumpkin quick bread snack thanksgiving

 

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