Gluten Free Pumpkin Bread with Paleo Option
Pumpkin-y and mildly sweet!
Servings Prep Time
1loaf 20minutes
Cook Time Passive Time
60minutes 60minutes
Servings Prep Time
1loaf 20minutes
Cook Time Passive Time
60minutes 60minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan (or muffin tins) and dust with your flour of choice. Lining the loaf pan with baking parchment, if available, or your muffin tins with paper cups, makes for easier removal after baking but isn’t crucial.
  2. Blend flour mix, baking soda, xanthan gum, cinnamon, stevia, and spices, baking powder and set aside.
  3. In a mixer, cream butter until pale or nearly white.
  4. Add the sugar and beat until fluffy, then add eggs one at a time and blend evenly. If the mixture looks cracked, add 1 or 2 Tablespoons of your dry ingredient blend to the bowl, and stir til smooth.
  5. Stir in pumpkin puree, then add dry ingredients and alternate with milk substitute until all are blended together smoothly.
  6. Stir in your choice of chopped nuts, chocolate chips or raisins. Bake the loaf for 1 hour. Small loaves may be done in 25 minutes, or muffins in 15-10 minutes.
Recipe Notes

For muffins, grease a muffin or cupcake tin and dust with your choice of GF or Paleo flour. Reduce baking time to 18-25 minutes, longer for larger muffins and less for smaller ones. Test for doneness with toothpick, which should come out clean. Cool on baking rack and frost with Paleo Honey Buttercream Frosting. If nuts of any type can’t be added to the batter, try Lily’s GF CF stevia sweetened chocolate chips, raisins, or Enjoy Life GF CF chocolate chips.