Pumpkin Bread
Preheat oven to 350 degrees. Grease a 5 X 7 inch loaf pan.
Whisk together in a bowl:
1 1/2 cup gluten-free flour (I would use 3/4 cup brown rice and 3/4 cup tapioca, plus 1 tsp xanthan gum)
1 1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
Mix in a small bowl:
1 1/3 cup almond milk (I would use rice milk)
1/2 teaspoon vanilla
In a large bowl, add
6 tablespoons butter flavored crisco (I would use palm shortening, earth's balance or coconut oil)
Gradually add and beat on high until lightened:
1 cup white sugar and 1/3 cup brown sugar
Add in one at a time 2 eggs. ( you could use 2 egg equivalent of Ener-G Egg Replacer)
Add 1 cup pumpkin puree. Mix until just combined.
Add flour mixture in three parts, alternating with milk mixture in two parts on low speed.
Scrape into prepared loaf pan.
Bake at 350 degrees for 45-60 minutes or until toothpick comes out clean.
This photo is from Emily K Designs! I love it!
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