Gluten-Free Pumpkin Bread
This recipe is one of Cindy Kruse's (my beautiful mama) infamous holiday treats! She has always made the BEST pumpkin bread...and I am not just bias because she is my mother. Recently, after much experimentation, she has also perfected making gluten-free bread.
Ingredients:
- 3 cups of gluten-free flour (Bob's Red Mill)
- 2 teaspoons of baking soda
- 1 teaspoon salt
- 1 teaspoon cloves
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup oil
- 4 eggs
- 3 cups sugar
- 2/3 cups water
- 2 cups of pumpkin (organic to be sure its gluten-free)
- 12 oz. chocolate chips (most are gluten-free but check label)
- 2 teaspoons of xanthan or guar gum
Mix dry ingredients. Add the rest of the ingredients except pumpkin and chocolate chips. Blend well. Add pumpkin and chocolate chips. Grease and flour 2 loaf pans (or mini loaf pans like I did). Bake at 325 degrees for 1 hour and 15 minutes until toothpick inserted comes our clean.
