Pumpkin Bread Gluten Free Food

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 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:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

GLUTEN-FREE PUMPKIN BREAD

Steps:

• Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside
• Place the pumpkin (1 cup, NOT one can), eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.
• In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
• Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired sprinkle the top with rolled oats.
• Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.

GLUTEN-FREE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, using a mixer, beat butter and sugar on medium-high until light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla. With mixer on low, gradually add flour mixture and beat until just combined. Add pumpkin and buttermilk and beat until just combined.
• Transfer batter to pan, smooth top, and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour 15 minutes (cover with foil if overbrowning). Let cool in pan on a wire rack, 15 minutes. Turn out onto rack and let cool completely. (To store, wrap in plastic and keep at room temperature, up to 3 days.)

PUMPKIN BREAD (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

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.