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Gluten Free Pumpkin Bread



Pre-heat oven to 325 degrees, and lightly grease a bread pan.
Cream butter and sugar until light and fluffy.
Add eggs, mixing well after each one.
Add Vanilla and pumpkin and mix until well-blended.
In a separate bowl, mix remaining dry ingredients.
Gradually add flour mixture to the pumpkin mixture and stir until combined.
Do not over-mix.
Pour into prepared bread pan and bake one hour to one hour and ten minutes.
Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .
5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.