Gluten Free Pumpkin Bread

Taitertot's Note:

This pumpkin bread is so good, you won't even know it's gluten free. Perfect for autumn!

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 10

Yield: 1.0 Loaf

• ½ cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 (15 ounce) can pumpkin
• 2 cups gluten-free flour , blend (recipe below)
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon salt

Directions:

1. Pre-heat oven to 325 degrees, and lightly grease a bread pan.
2. Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
3. In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
4. Pour into prepared bread pan and bake one hour to one hour and ten minutes.
5. 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.

Reviews

[Icedcacti]

Probably the best gluten-free recipe I've tried yet, because it was so "normal" tasting (in the best possible way!) I temporarily forgot about my frustrating wheat allergy. Just awesome. I hadn't tried sorghum flour before, and it's really fantastic. Yay pumpkin, too! I agree with the person who says it could use some more spices; it's perfectly tasty as-is, but would be great with more cinnamon, ginger, etc.

[Chef #1082457]

I tried this tonight, and I am so happy! I LOVE pumpkin bread! I just went gluten-free 10 months ago, and I had no idea how I would face the Fall without pumpkin bread, but you have solved my problem! I followed the recipe as posted with the addition of a little cinnamon and sugar sprinkled on top before baking. I think I may even try it with some pecans mixed in next time, although, it was really just great without! By the way, the kiddos liked it too! Thank you so much for a wonderful recipe!!

[kojala]

I've searched high and low for an easy, fast gluten-free pumpkin anything recipe that doesn't require me to buy 4 different kinds of flour. This one did the trick and I've made it twice now. Everyone loves it. The second time I added a bit more pumpkin pie spice and a teaspoon extra sugar, plus sprinkled ground nutmeg and Vietnamese cinnamon on top. It's perfect and stays delicious and not dry like so many GF baked goods. Success!