Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Kathi's Pumpkin Bread




Source of Recipe


GFCFrecipe link archives posted by Kathi F.


Recipe Introduction


Note from Kathi: I made some pumpkin bread that turned out really good. Here is the recipe I used. I did use pumpkin from my garden that I had frozen and it was kind of watery when thawed, so instead of 1 cup of pumpkin and 1/4 cup of water - I just used 1 1/4 cups of pumpkin. I posted a
picture of it on my blog if you want to see what it looks like - http://kathi-gfcf.blogspot.com/ (you may have to type the address in - the last time I tried posting a link to my blog it didn't work).



Recipe Link: http://kathi-gfcf.blogspot.com/

List of Ingredients




� 1 1/2 c. gf flour (I used Bob's Red Mill Mix)
� 1 teaspoon Xanthan Gum
� 1/2 tsp. salt
� 1 c. sugar
� 1 tsp. baking soda
� 1 c. pumpkin puree
� 1/2 c. vegetable oil (I used canola oil)
� 2 eggs, beaten
� 1/4 c. water
� 1/4 tsp. nutmeg
� 1 tsp. cinnamon
� 1/4 tsp. allspice
� 1/4 tsp. cloves
� 1/2 c. chopped nuts (optional)

Recipe



Preheat your oven to 350.

Sift together the flour, salt, sugar, & baking soda. In a separate bowl, combine the pumpkin, oil, eggs, water, & spices.

Pour into the bowl w/ dry ingredients & mix just until all are combined - don't stir too much! Stir in the nuts, if you're using them. Pour into a well-greased 9x5x3-in. loaf pan.

Bake 50-60 minutes until done in the middle.

Remove from pan, cool on a rack. Keep wrapped in the refrigerator.