Pumpkin Bread Recipe
Gluten Free Recipe
Pumpkin is very nutritious and makes a moist Pumpkin Bread. Flours used in this recipe are bean and rice. Mother nature's honey is used to sweeten. If you don't care to use whole eggs, see egg subtitute options.
1-1/2 cup bean flour
1-1/2 cup rice flour
1-1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
3 teaspoons xanthan gum
2 cups pureed cooked or canned pumpkin
1 cup honey
1 cup corn oil (or other vegetable oil)
1/2 cup water
Grease and flour 2 loaf pans. Stir together flour, sugar, baking soda, salt and spices.
Stir together pumpkin, corn oil and water, add eggs one at a time.
Make a well in center of flour mixture, add pumpkin mixture and stir.
Pour into prepared pans and bake for 1 hour at 325 degrees.
Pumpkins are a good source of nutrition. They contain Vitamin A and B and potassium. Pumpkins are also a source of protein, dietary fiber and vitamin E.
Perfect Pumpkin Loaf
Want a mix on hand for those days you're in a hurry? Consider Namaste's Organic Pumpkin Baking Mix. This mix contains organic pumpkin, cinnamon, nutmeg, cloves and a blend of sweet brown rice flour, brown rice flour and sorghum flour. You stir in two eggs (or egg replacement), water and oil for a delicious loaf. You can also make pumpkin muffins, cookies, cakes and pancakes with this versatile mix. Available in some natural food stores. Look for increased availability during fall baking season. Visit them at NamasteFoods.com.
Disclaimer: We have NO affiliation with Namaste Foods.