Is there anything that Pumpkin isn’t good with? It sounds delicious just thinking about it. This is a quick and easy recipe to make Pumpkin Bread. Or line your muffin pan or spray with non cook spray. The bread or muffins are moist and great with cream cheese or butter!
This recipe is written using gluten free ingredients, it can be made “gluten full” with the noted changes.
Ingredients
- 1 cup Brown Sugar
- 2 Eggs
- 1/2 cup Vegetable Oil
- 1/3 cup Water
- 2 cups Fresh Pumpkin Puree
- 1 1/4 cup White Rice Flour*
- 1/2 cup Expandex or Tapioca Starch*
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 1/4 tsp Nutmeg
- 1 tsp Cinnamon
- 1 tsp Pumpkin Pie Spice
*If you’re making this gluten-full use 1 3/4 cup baking flour instead of the gluten free alternatives.
Directions
- Preheat oven to 325 degrees
- In a medium bowl beat the eggs with sugar, oil, water and pumpkin.
- In another large bowl whisk together baking soda, baking powder, salt, nutmeg, cinnamon and pie spices.
- Add the wet ingredients to the dry ingredients and mix well.
- Pour into a greased and floured loaf pan* (8.5 x 4.5) and bake for 50-60 minutes or until a tooth pick comes out clean from the center.
- Allow to cool and wrap in plastic wrap- the loaf will sweat some.
*Line a cupcake pan with liners- bake for 25-30 minutes or until tester comes out clean. Recipe makes approximately 12 muffins.
[amd-yrecipe-recipe:80]
