Gluten-Free Tuesday: Pumpkin Bread Recipe Recipe

Name: Gluten-Free Tuesday: Pumpkin Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces (about 2 1/2 cups) white rice flour; 2 1/4 ounces (about 1/2 cup) cornstarch; 5 teaspoons pumpkin pie spice; 2 teaspoons baking soda; 1 1/2 teaspoons salt; 1 teaspoon xanthan gum; 4 large eggs; 1 cup vegetable oil; 1/2 cup orange juice; 24 ounces (about 3 cups) granulated sugar; 1 (15-ounce) can pure pumpkin (not pumpkin pie filling); Gluten-free non-stick cooking spray

Servings: persons

10 ounces (about 2 1/2 cups) white rice flour
2 1/4 ounces (about 1/2 cup) cornstarch
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon xanthan gum
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
24 ounces (about 3 cups) granulated sugar
1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
Gluten-free non-stick cooking spray

1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Spray two 9-by-5-inch loaf pans lightly with nonstick cooking spray.
2
In a large mixing bowl, whisk together flour, cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum. In separate bowl, mix together eggs, oil and orange juice. Add sugar and pumpkin. Blend until thoroughly combined.
3
Add pumpkin mixture to dry ingredients. Mix until ingredients are thoroughly combined and a smooth batter forms (use medium speed on a handheld mixer or medium-low speed on a stand mixer. If mixing by hand, use a balloon whisk and mix for two minutes). Scrape down sides and bottom of bowl once or twice with a rubber spatula while mixing.
4
Divide batter evenly between prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
5
Remove pans from oven and place on a wire rack. Allow bread to cool in the pan for 5 minutes. Remove bread from pans and place directly on wire rack. Allow bread to cool before slicing. Store bread wrapped in plastic wrap at room temperature for 3 to 5 days, or wrap and freeze for up to 3 months.

1665

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 ounces (about 2 1/2 cups) white rice flour, 2 1/4 ounces (about 1/2 cup) cornstarch, 5 teaspoons pumpkin pie spice, 2 teaspoons baking soda, and more.

Yes, Gluten-Free Tuesday: Pumpkin Bread Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Tuesday: Pumpkin Bread Recipe

How did you like this recipe?

Frequently Asked Questions