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GF Pumpkin Bread

GF Pumpkin Bread {Recipe}

Rachel Ramey
Print Recipe Pin Recipe
Course Bread/Breakfast
Cuisine Gluten-Free

Ingredients
  

  • 1/3 c. oil I use coconut oil.
  • 1/2 c. honey or maple syrup
  • 2 eggs
  • 1 c. canned pumpkin
  • 1 tsp. vanilla
  • 2-1/4 c. brown rice flour
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1 tsp. baking soda
  • 1/4 c. hot water

Instructions
 

  • Preheat oven to 325 and grease the pan.
  • In a large bowl, beat oil and honey together. Add eggs, and mix well.
  • Stir in pumpkin and vanilla.
  • Stir in flour, salt, and spices.
  • Add baking soda to hot water, stir to mix, then add to batter.
  • Spread in prepared pan and bake for 25-30 minutes.
  • Let cool on wire rack before slicing.

Notes

Note that home-puréed pumpkin is much wetter than canned pumpkin. Feel free to substitute your homemade purée but you might need to omit the water.