Gluten Free Holiday Pumpkin Bread Food

GLUTEN-FREE PUMPKIN BREAD

Steps:

• Preparing to bake. Heat the oven to 350 degrees F. Grease and flour a 9-by 5-inch loaf pan.
• Mixing the dry ingredients. Whisk together the flour mix, psyllium husk, baking soda, kosher salt, cinnamon, nutmeg, and cloves. Set aside.
• Mixing the wet ingredients. Put the pumpkin puree into the bowl of a stand mixer. (You can also stir this by hand.) With the mixer running on low speed, add 1 egg. When it is fully incorporated into the puree, add the second egg. When it is incorporated, add the brown sugar and white sugar. When they have disappeared into the puree, add the oil and vanilla extract. Stir until combined.
• Finishing the batter. With the mixer running, add the flour mixture, a bit at a time, until the flour is fully incorporated. Keep the mixer running on medium speed and let the batter grow airy.
• Pour the batter into the prepared pan.
• Baking the pumpkin bread. Slide the loaf pan into the oven. Bake until the edges of the pumpkin bread are starting to come away from the edges of the pan and a toothpick inserted into the center of the pumpkin bread comes out clean, 45 to 50 minutes.
• Allow the bread to cool in the pan for 20 minutes then turn it out onto a cooling rack. Do not slice the pumpkin bread until it has cooled to room temperature.

GLUTEN FREE PUMPKIN BREAD

Steps:

• Heat the oven to 350F.
• In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract.
• Add the oat flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
• Pour the batter into a greased 9×5 inch loaf pan.
• Bake for 40-50 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
• Allow to cool in the pan for 10 minutes, then cool the rest of the way on a rack prior to slicing. Do not slice until completely cooled or the slices will fall apart.
• Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat prior to serving.

GLUTEN-FREE HOLIDAY PUMPKIN BREAD

Steps:

• Sift together all dry ingredients.
• Cream sugar and butter until fluffy.
• Beat eggs into sugar and butter mixture.
• Add 1/3 of dry ingredients to mixture and beat in.
• Add 1/2 of pumpkin and beat in.
• Add remaining dry ingredients and pumpkin, alternating.
• Pour batter into greased loaf pan.
• Bake 1 hour at 350 or until loaf springs back when tapped.
• Let stand at least 3 hours before slicing.

GLUTEN FREE PUMPKIN BREAD

Steps:

• Pre-heat oven to 325 degrees, and lightly grease a bread pan.
• Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
• In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
• Pour into prepared bread pan and bake one hour to one hour and ten minutes.
• Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.

GLUTEN FREE PUMPKIN BANANA BREAD

Steps:

• Preheat oven to 350°.
• Lightly grease 9 x 5 loaf pan.
• In large bowl, combine the flour, baking soda and salt.
• In separate bowl, cream together butter and brown sugar.
• Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended.
• Stir banana mixture into flour mixture; stir just to moisten.
• Pour batter into prepared loaf pan. Allow to rest 30 minutes before baking.
• Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.