It's definitely fall time and I love the smell of pumpkin in the house!This recipe found on: http://glutenaway.blogspot.com/2013/10/amazing-and-easy-gluten-free-pumpkin.html?m=1
It made an entire loaf as well as 12 muffins. I added white chocolate chips to this recipe for a sweet treat!
Gluten Free Pumpkin Bread
Ingredients:
●1 (15 ounce) can pumpkin puree
●4 eggs
●1 cup apple sauce (I used homemade)
●2/3 cup water
●2 teaspoons pure vanilla extract
●2 1/2 cups sugar
●3 1/2 cups gluten-free flour (I used Brown Rice Flour)
●2 teaspoons baking soda
●1 teaspoon salt
●2 tablespoons pumpkin pie spice
Directions:
1.Preheat oven to 350 degrees. Grease a large loaf pan and fill about 3/4th of the way since it will rise. If you have left over batter, use muffin tins and put in for half the time of the loaf.
2.Combine pumpkin, eggs, apple sauce, water, vanilla and sugar until well blended.
3.In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
4.Stir the dry ingredients into the pumpkin mixture until just blended.
Pour batter into the prepared pans.
5.Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
