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Gluten-Free Tuesday: Pumpkin Bread Recipe

Gluten-Free Tuesday: Pumpkin Bread Recipe
  • Category

    Bread

  • Cusine

    American

Ingredients

10 ounces white rice flour

2 1/4 ounces cornstarch

5 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon xanthan gum

4 large eggs

1 cup vegetable oil

1/2 cup orange juice

24 ounces granulated sugar

1

Gluten-free non-stick cooking spray

Directions

Adjust oven rack to middle position and preheat oven to 350 degrees F. Spray two 9-by-5-inch loaf pans lightly with nonstick cooking spray. In a large mixing bowl, whisk together flour, cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum. In separate bowl, mix together eggs, oil and orange juice. Add sugar and pumpkin. Blend until thoroughly combined. Add pumpkin mixture to dry ingredients. Mix until ingredients are thoroughly combined and a smooth batter forms . Scrape down sides and bottom of bowl once or twice with a rubber spatula while mixing. Divide batter evenly between prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean. Remove pans from oven and place on a wire rack. Allow bread to cool in the pan for 5 minutes. Remove bread from pans and place directly on wire rack. Allow bread to cool before slicing. Store bread wrapped in plastic wrap at room temperature for 3 to 5 days, or wrap and freeze for up to 3 months.