Gluten Free Pumpkin Bread
- 16.25 ounces (3 ¼ cup) AP GF flour blend
- 1 ½ tsp. xanthan gum
- 1 tbsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. allspice
- ½ tsp. ginger
- 2 tsp. baking soda
- 2 tsp. salt
- 15 ounce can pumpkin puree
- 1 cup vegetable oil
- 14 oz. (2 cups) white sugar
- 5.25 ounces (¾ cup packed) dark brown sugar
- 4 large eggs
- 1 tsp. vanilla extract
- ⅔ cup warm water
- Preheat oven to 350℉. Butter two 9-by-5 inch loaf pans, then dust with flour.
- Combine flour, xanthan gum, spices, baking soda and salt in a medium bowl.
- In a large bowl, whisk together pumpkin and vegetable oil. Whisk in sugars. Add eggs one at a time, then whisk in vanilla and water.
- Fold dry ingredients into the wet ingredients, then split the batter evenly into 2 prepared loaf pans.
- Bake for 1h 15 min to 1h 30 min, until a toothpick inserted into the center of a loaf comes out clean. Cool on a wire rack before serving.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-pumpkin-bread/
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