Recipe by gemini jodi
Another recipe I have "de-glutened" for my son...a yummy way for us to celebrate Autumn. I found that this particular bread batter bakes better in the small (disposable) foil loaf pans rather than regular sized loaf pans. The perfect gift for neighbors, teachers, friends. I live in the Mile High City, so those not at altitude might need to tweak the leavening (baking soda, baking powder, salt) a bit.
Top Review by heather3207
This bread was great! Everyone in the family loved it, and it didn't even seem gluten free. It was moist, soft, and delicious! For the GF flour mix I used equal parts sorghum, white rice, and tapioca flours. I also used small pans as suggested and it baked well. I also happen to live at a higher altitude, so apparently the leavening was perfect. Definitely saving this recipe!
- 4 eggs
- 354.88 ml brown sugar
- 425.24 g pumpkin, or
- 473.18 ml pumpkin puree
- 236.59 ml applesauce
- 118.29 ml canola oil
- 236.59 ml gluten-free oats
- 118.29 ml liquid (apple juice, milk, water, your choice)
- 946.36 ml gluten-free baking mix (I swear by Pamela's)
- 9.85 ml baking soda
- 9.85 ml xanthan gum
- 4.92 ml baking powder
- 4.92 ml salt
- 9.85 ml cinnamon
- 7.39 ml ginger
- 4.92 ml nutmeg
- 2.46 ml ground cloves
- 236.59 ml pecans, chopped (optional)
Directions See How It's Made
- Preheat oven to 350 degrees.
- Spray or prep 6 small loaf pans.
- In small bowl, combine oats and liquid (I prefer apple cider), set aside.
- In large mixing bowl, mix first 5 ingredients together: eggs, brown sugar, pumpkin, applesauce, oil. I mix for 2 minutes.
- In another bowl, mix dry ingredients: baking mix, baking soda, xanthan gum, baking powder, salt, spices.
- Slowly add dry ingredients to wet ingredients, mix until well combined.
- Divide batter equally into 6 prepped loaf pans.
- Bake 30-40 minutes.