This is the gluten free version of my favorite pumpkin bread recipe. King Arthur Measure for Measure Gluten Free flour substitutes for all-purpose flour. The pumpkin bread is delicious and moist! Perfect for fall or anytime of year!
| Gluten Free Pumpkin Bread | Print |
Ingredients
- 1¾ cups flour
- 1½ cups sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¾ tsp. salt
- ⅓ cup water
- ½ cup crisco oil
- 1 cup pumpkin
- 2 eggs
- 2 tsp. vanilla
- 1 tsp. nutmeg
- 1 tsp. cinnamon
Instructions
- Mix flour, sugar, salt and baking soda in large bowl.
- Add water and oil to flour mixture and beat with mixer.
- Add pumpkin and beat until blended.
- Add eggs one at a time, mix well.
- Add vanilla, nutmeg and cinnamon.
- Grease one large loaf pans.
- Bake at 350 degrees for 55-60 minutes. Test with toothpick- may need another few minutes in oven.
- Frosting- Mix confectioners sugar with water and a teaspoon vanilla.
- Drizzle over top of cooled pumpkin bread.
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