Lately, I’ve been dreaming of pumpkin bread. I made these tasty pumpkin tartlets for Thanksgiving and wrote a note-to-self reminding me to use the rest of the pumpkin puree to make two loaves. I’m so glad I did, it was just the thing for a calm afternoon at home. How was your weekend? We kept it low key, eating Thanksgiving leftovers, reading, watching old movies and enjoying precious family time.
Are you over all things pumpkin or do you never get enough? I’m pretty satisfied right now, but I
know by Christmas I’ll be up to pumpkin goodness yet again!
If you are looking for new pumpkin recipes, try these sweet pumpkin biscuits with lemon buttercream frosting for your sweet tooth, pumpkin spice petits gateaux, for a cute treat, and this delicious savory
pumpkin soup, for any day of the week!
Wishing you a great Monday 🙂
Gluten-Free Pumpkin Bread
Makes 2 loaves
2 cups rice flour
1/2 cup oat flour
1/2 cup tapioca flour
2 Tbsp cinnamon
1 tbsp all spice
1 tsp ginger
2 tsp baking soda
1/2 tsp baking powder
1 tsp xanthan gum
3/4 cup oil
1/2 cup orange juice
3/4 cup brown sugar
1/4 cup fancy molasses
2 1/2 cups pumpkin puree
In a large bowl, mix all dry ingredients together. In a separate medium bowl, whisk eggs, oil, sugar
and orange juice. Pour into dry ingredients. Add in molasses and pumpkin puree, mix thoroughly.
Separate batter into two greased 9×5 bread pans and bake for 60 minutes at 350F. Let cool before
removing from pan and enjoy!
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