Gluten Free Pumpkin Bread
| Ingredient | Amount |
|---|---|
| Brown rice flour | 2 cups |
| Potato or tapioca starch | 2 tablespoons |
| Salt | 1⁄2 teaspoon |
| Baking powder | 2 teaspoons |
| Baking soda | 1⁄4 teaspoon |
| Ground cinnamon | 1⁄2 teaspoon |
| Ground nutmeg | 1⁄4 teaspoon |
| Sugar | 1⁄4 cup |
| Eggs | 2 |
| Canned pumpkin | 1⁄2 cup |
| Vegetable oil | 1⁄4 cup |
| Apple juice | 1⁄3 cup |
Instructions:
- Preheat oven to 350°F.
2. Combine all ingredients in mixing bowl.
3. Beat well until the batter is smooth and fluffy.
4. Pour into an oiled 9″ × 5″ loaf pan.
5. Bake 40–45 minutes.
6. Cool in pan 10 minutes.
7. Turn the pan over and set it on a wire rack.
8. Let stand 5 minutes.
9. Gently remove bread from the pan.
10. Allow bread to cool thoroughly.
Makes 12 servings One slice = 162 calories, 3 g protein, 24 g carbohydrates, 6 g fat, 258 mg sodium
Do read our article on 10 Irresistible Gluten Free Breakfast Ideas for Busy Mornings
We also recommend you read Health Benefits and Adverse Effects of a Gluten-Free Diet in Non–Celiac Disease Patients
