Gluten-Free Pumpkin Bread Recipe

Gluten-Free Pumpkin Bread

When it comes to making pumpkin bread, Bob Evans Restaurant ranks right up at the top. However, it is not Gluten-Free and people with Celiac Disease or gluten intolerance cannot indulge.

Taking regular recipes and revamping them can be a challenge and a bit more expensive but worth it, especially if you do not want to be restricted from eating sweet breads.

Personally, I feel that Bob Red Mills all-purpose flour taste great, as well as eliminating the guesswork out of what gluten-free flours to use. Everyone has their own favorite gluten-free blend, in fact the original recipe simply used white rice flour, therefore don’t hesitate in using the trial and fail method until you get your recipes the way you like them.

Ingredients for Gluten-Free Pumpkin Bread:

• 2 ½ cups Bob Red Mills all-purpose or 1 to 1 Bob Red Mills flour
  
• ½-cup tapioca flour
• 5 tsp gluten-free pumpkin pie spice
• 2 tsp baking soda
• 1 ½ tsp salt
• 1 tsp xanthan gum
• 2 mixing bowls
• 4 large eggs
• 1-cup olive oil
• ½ cup orange juice
• Electric mixer
• 3 cups coconut sugar
• 1-15 ounce can pumpkin puree`( I prefer homegrown puree`)
• Dark chocolate chips; dairy free, optional but fantastic
  
• Gluten-free cooking spray
• 2 (9-inch by 5-inch) loaf pans

Instructions for Gluten-Free Pumpkin Bread

 

1. Adjust the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. If you do not have a timer on your oven, 20-30 minutes will suffice.

2. Using non-stick spray, lightly coat the loaf pans.

3. Using a large mixing bowl combine all the dry ingredients. Using a whisk or a spoon, mix the dry ingredients until well blended.

4. Taking the other mixing bowl beat the eggs, olive oil and orange juice. Add the sugar and pumpkin puree` and mix until blended.

5. Add the pumpkin mix into the flour mix, and with electric mixer on the medium setting, beat until smooth.

6. Pour the batter into 2 loaf pans and bake for 60 minutes or until a toothpick inserted into the center comes out clean. ***to make cupcakes; fill 3/4 full and bake for 30 minutes.
   

7. Allow the bread to cool for a couple of minutes, slice and enjoy.