Recipe by Andrew Mollmann
Found the original recipe posted on a forum. This is a slightly modified version of it to be more nutritious. Extremely yummy and fluffy. Tasted delicious right out of the oven and the smell was heavenly. For the flour mix I used Bette Hagman's Bean Mix (6 Cups Rice Flour (white or brown), 2 Cups Potato Flour, 1 Cup Tapioca Starch) The recipe calls for 6 5 3/4"x3"x2 1/2 bread pans. You can also make muffins with the batter, just decrease the cooking time. I made one medium sized loaf, 2 mini loaves, and 12 muffins. I sprinkled cinnamon and sugar on top of all of them. Even my sister who doesn't like pumpkin ate a muffin.
- 4 cups flour (Gluten-Free)
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1⁄2 teaspoons salt
- 2 teaspoons xanthan gum or 2 teaspoons guar gum
- 1⁄2 teaspoon clove
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 cup white sugar
- 2⁄3 cup brown sugar
- 15 ounces pumpkin puree (Such as Libby's)
- 4 large eggs
- 1⁄4 cup canola oil
- 1 cup unsweetened applesauce
- 1 cup nonfat milk
- 1 1⁄2 cups semi-sweet chocolate chips (optional)
Directions See How It's Made
- In a very large mixing bowl, beat eggs.
- Beat in sugar, pumpkin, applesauce and oil.
- Whisk together all the dry ingredients and beat in 1/2 at a time.
- Slowly beat in milk until mixed and there are no flour lumps. If you're adding chocolate chips, now would be the time to add them.
- Pour batter into 6 greased and floured small loaf pans until each is about 2/3 to 3/4 from the top. Be aware that the loaves will rise a few inches.
- Sprinkle brown sugar and cinnamon on top of each loaf.
- Bake in preheated 350 degree oven for about 40-45 minutes or until toothpick comes out clean. Muffins need only be cooked about 30-35 minutes.