Gluten Free Pumpkin Spice Bread

This recipe has been adapted from Gluten Free Goddess.

I loved how well this recipe turned out, it is so yummy! The bread is moist and melts in your mouth. It pairs great with a cup of tea, but it can be eaten for breakfast or as a dessert. Any spread works well on it, nut butter, fruit spread, coconut butter, or butter if you can tolerate caisen. To see the original version of this recipe, click here.

Meg’s Version of Gluten Free Pumpkin Spice Bread

1 cup canned pumpkin
1/3 cup safflower oil
1/2 cup honey
2 tsp vanilla extract
2 eggs
1/2 cup apple juice

1 3/4 cups brown rice flour
1 tsp baking soda
1 1/2 tsp gluten free baking powder
1/2 tsp salt
1 tsp xanthan gum
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp ginger
1/2 tsp ground cloves

Preheat oven to 350 degrees F. Combine the first six ingredients (the wet ingredients) together in a large bowl. Combine the dry ingredients in a medium bowl. Mix the dry ingredients into the wet mixture. Lighly oil a loaf pan and dust with GF flour. Pour the mixture into the pan and level off. Bake in the oven for 50 minutes.

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