There’s nothing like a great piece of pumpkin bread, and this gluten free pumpkin bread recipe is delicious. I made one bread with chocolate chips, which I assumed my kids would eat first, however both breads were devoured quickly.
- 2 1/2 cups white rice flour
- 1/2 cup cornstarch
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 2 tsp baking soda
- 1/2 tsp sea salt
- 5 tsp Pixie Dust
- 4 large organic eggs
- 1/2 cup organic butter, melted
- 1/2 cup organic applesauce
- 1/2 cup organic orange juice
- 1 – 15 oz can pure organic pumpkin puree
Preheat oven to 350 degrees. Line two 9-by-5-inch loaf pans with parchment paper.
In a large mixing bowl, whisk together flour, cornstarch, all the spices, baking soda, salt, and Pixie Dust.
In separate bowl, mix together eggs, butter, applesauce and orange juice. Add sugar and pumpkin. Blend until thoroughly combined.
Add pumpkin mixture to dry ingredients. Mix until ingredients are thoroughly combined and a smooth batter forms. Scrape down sides and bottom of bowl once or twice with a rubber spatula while mixing.
Divide batter evenly between prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
Remove pans from oven and place on a wire rack. Allow bread to cool in the pan for 5 minutes. Remove bread from pans and place directly on wire rack. Allow bread to cool before slicing. Store bread wrapped in plastic wrap at room temperature for 3 to 5 days, or wrap and freeze for up to 3 months.
(As you can see from the picture, I made one loaf pumpkin and the other loaf I added 1/2 cup chocolate chips for Pumpkin Chocolate Chip Bread :))