Email to Meredith Stewart      

Recipe Categories: glutenfree's HOME PAGEBREAD BREAKFAST CAKESandPIES CASSEROLES MEATS PASTRIES SOUPSandSTEWS

PUMPKIN LOAF




Source of Recipe


Meredith Stewart


Recipe Introduction


You would never know this was not made from regular flour!
Try this loaf and see for yourself!


Recipe Link: http://glutenfree

List of Ingredients





1 cup margarine
1 cup white sugar
2 cup brown sugar
4 eggs
11/2 cup white rice flour
1/2 cup chick pea flour
1/2 cup tapioca flour
1 cup soya flour
1 cup potato starch
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1 tsp baking soda
8 tsp baking powder, gluten free
1/2 tsp salt
1 cup soya milk
1 tbsp lemon juice
11/2 cup cooked pumpkin
1 tsp vanilla flavouring
1 cup raisins, washed and dried



Recipe



Preheat oven 350 F. Spray bundt pan with non-stick spray.

Whisk flours, baking powder, baking soda, salt and spices until blended. Set aside.

Cream the margarine and sugars with electric mixer until blended and fluffy. Add eggs. Beat until mixed well. Add pumpkin, milk and vanilla. Beat until pumpkin is blended in.

Gradually add flour mixture and continue to beat with mixer. Beat batter for five minutes. Mix in raisins. Pour into prepared pan. Bake 45 minutes or until toothpick comes clean. Cool loaf 5 minutes. Turn out on wire rack.

Slice and serve.