Pumpkin Gluten Free Bread Recipe: Makes 2 loaves

Ingredients

  • 1 1/2 cups bean flour
  • 1 1/2 cups rice flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 3 teaspoons xanthum gum
  • 2 cups pureed canned pumpkin
  • 1 cup liquid honey
  • 1 cup oil
  • 1/2 cup water
  • 4 eggs

Method

Preheat oven to 325 degrees. Lightly grease two medium loaf pans and sprinkle a little flour on the bottom of each pan. In a bowl combine the flours, salt, cinnamon, nutmeg, baking soda and xanthum gum. Using a wire whisk give the dry ingredients a good stir. In another bowl combine the pumpkin, honey, corn oil and water. Stir together and add one egg at a time, beating well after each egg is added. Make a well in the center of the dry ingredients. Add the pumpkin mixture and stir. pour into the prepared loaf pans. Bake for 60 minutes. Remove from oven and allow to cool for 10 minutes before removing from pans. Cool on a wire rack.