Wednesday, November 24, 2010

Best Gluten-Free Pumpkin Bread

my neighbor showed me this recipe and I love it! Just in time for Thanksgiving!

1 1/2 cup sugar

1 3/4 cup all-purpose flour

1 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 cup vegetable oil

2 eggs

1/2 cup water

1 cup canned pumpkin

3/4 tsp. salt

mix dry ingredients. add other ingredients and mix well. Add nuts if desired. Pour into well greased 9x 5 x 3 inch loaf pan. Or use mini loaf pans or muffin pans work well too. Bake at 350 for 45 to 60 minutes.

2 comments:

  1. I'm a little confused... on the all-purpose flour - doesn't that have gluten?

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  2. I should have stated that this was originally a gluten recipe but it is so moist that any all purpose GF flour mix will do! Thank you for pointing out that I needed to clarify.

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