Gluten-Free Pumpkin Bread

Nobody likes to read long intros…. you know it’s the truth. So here’s my recipe:

Recipe

• 2 cups gluten-free flour
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. nutmeg
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2/3 cup sugar
• 2 eggs
• 1/4 cup vegetable or flavorless oil
• 1 tsp. vanilla
• 1/2 cup puree pumpkin
• 3/4 cup nondairy milk

Preheat oven to 350 degrees and grease a bread pan, set aside.

In a medium size bowl combine gf flour, salt, cinnamon, ginger, nutmeg, baking powder, baking soda, and sugar.

In a separate bowl combine eggs, oil, vanilla, pumpkin, and milk. Mix wet ingredients well and then pour into dry ingredients. Mix completely and it will be a thick batter. Pour into greased bread pan.

Bake your bread for 60 minutes. Allow bread to cool for a few minutes before transferring to a cooling rack. Do not cut into the bread for at least 10-15 minutes.

Tips:

• Your choice of gluten-free flour will determine the end product. For this recipe, I used gluten-free flour from my local health store, Down to Earth. The flour is mainly garbanzo bean flour and little starch. I have found that flour high in starch yields a mochi-like texture.
• I used egg replacer in this recipe, but you may substitute for a flax egg or egg.
• I use almond milk for bread, but oat milk or any other non-dairy milk should be fine.
• As for a sweetener, you may use any sugar you like. I used Lankato monk fruit blend. Unrefined cane sugar or coconut sugar will also work great.

I truly hope you enjoy this recipe!