By Andrew Mollmann on April 30, 2009
"I had some leftover canned pumpkin that I wanted to use up. This recipe fit the bill. From here: http://www.grouprecipes.com/92330/gluten-free-cranberry-pumpkin-bread.html The taste is pretty good, but it came out rather dense as a 5x9 loaf. Maybe next time I'll make it into mini loaves. *The flour mixture I used is Bette Hagman's Bean mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. Feel free to experiment with your own."
Serving Size: 1 (110 g)
Servings Per Recipe: 9
"This makes a good bread. I added walnuts, craisins, and some dark chocolate chips. It did take one hour to bake!"