Oh my Yummyness!!!
This bread is so amazingly yummy!!
I remembered that I had had some pumpkin puree left over from making the Homemade Pumpkin Creamer, so I decided to search a little for a Gluten Free Pumpkin Bread recipe.
As always, I didn’t have the ingredients for one recipe or I didn’t like the other, so I put together my own.
And I hit this one out of the park..
Gluten Free Pumpkin Bread
1 cup brown sugar, packed
4 Tablespoons pure maple syrup
1/4 cup olive oil (yes, olive oil.. it works.. trust me)
2 eggs, beaten
1 Tablespoon vanilla extract
1 1/2 cups pumpkin puree
1 1/2 cups Gluten Free flour mix
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon xanthum gum
Preheat oven to 350’ F degrees. In one bowl mix all the wet ingredients. In another bowl combine all the dry ingredients together. Than slowly combine the two mixtures and mix until all the ingredients are blended well. Place the batter in a prepared bread pan or a Bundt pan. Bake 45-50 minutes or a knife inserted comes outs clean. Let it cool and serve.