Prep 20 mins
Cook 40 mins
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.
- 946.36 ml flour (Gluten-Free)
- 9.85 ml cinnamon
- 9.85 ml baking soda
- 4.92 ml baking powder
- 7.39 ml salt
- 9.85 ml xanthan gum or 9.85 ml guar gum
- 2.46 ml clove
- 4.92 ml allspice
- 4.92 ml nutmeg
- 236.59 ml white sugar
- 158.51 ml brown sugar
- 425.24 g pumpkin puree (Such as Libby's)
- 4 large eggs
- 59.14 ml canola oil
- 236.59 ml unsweetened applesauce
- 236.59 ml nonfat milk
- 354.88 ml semi-sweet chocolate chips (optional)
- 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.