Gluten Free Pumpkin Bread
This pumpkin bread is so good, you won't even know it's gluten free. Perfect for autumn!
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INGREDIENTS
Nutrition- 1⁄2cup butter
- 1cup sugar
- 2
- 1teaspoon vanilla
- 1(15 ounce) can pumpkin
- 2cups gluten-free flour, blend (recipe below)
- 1 1⁄2teaspoons pumpkin pie spice
- 1teaspoon baking soda
- 1⁄2teaspoon salt
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DIRECTIONS
- Pre-heat oven to 325 degrees, and lightly grease a bread pan.
- Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
- In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
- Pour into prepared bread pan and bake one hour to one hour and ten minutes.
- 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.
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