Pumpkin Bread is one of my family's favorites, so I needed to figure some ingenious way to modify my recipe to accommodate our new diet. I made this recipe this evening and it turn out wonderfully.
Gluten Free Pumpkin Bread
1 (15 ounce can) of Libby's Pumpkin
1 cup of white sugar (you can use 2 cups if you have a sweet tooth)
1 cup of brown sugar
1 cup of water
1 cup of coconut oil ( or vegetable oil)
4 eggs or egg substitute
3 1/3 Cup of Bob's Red Mill Gluten Free All Purpose Flour
3/4 teaspoon of Xanthan Gum
2 teaspoons of baking soda
2 teaspoons of cinnamon
1 teaspoon of salt
1 teaspoon baking powder
1/2 teaspoon of nutmeg
3/4 teaspoon ground cloves
Heat oven to 350 degrees
In a large mixing bowl, combine pumpkin, white sugar, brown sugar, water, oil and eggs.....beat until well mixed.
Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, xantahm gum and cloves into a separate bowl and stir until combined
Grease two 9x5 inch loaf pans and dust with flour
Evenly divide the batter between the two pans
Bake for 50-60 minutes or until a toothpick inserted in center comes out clean.
Slice and serve with butter or cream cheese