King Arthur Flour Easy Gluten-Free Pumpkin Bread
Moist and tender, with just a hint of spice, this gluten-free pumpkin bread is quick, easy, and sure to please.
Note: Please read and follow the recipe carefully; it calls for the gluten-free all-purpose baking mix, NOT the gluten-free multi-purpose flour.
Ingredients
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1/2 cup vegetable oil
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1 cup granulated sugar
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3 large eggs
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15-ounce can (about 1 2/3 cups) pumpkin purée (not pumpkin pie filling)
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3 tablespoons molasses
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1 teaspoon pumpkin pie spice (or a blend of 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice)
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1 teaspoon vanilla extract
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2 cups King Arthur Gluten-Free All-Purpose Baking Mix*
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1 cup chocolate chips, optional
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1/2 cup chopped walnuts or pecans, optional
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sparkling white sugar for sprinkling on top, optional
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*Make sure you use the King Arthur Flour gluten-free BAKING MIX — NOT the gluten-free flour.
Instructions
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Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan (if you're making the plain version of the bread); or a 9" x 5" inch loaf pan (if you're adding chocolate chips and/or nuts).
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In a large bowl, stir together the oil, sugar, eggs, pumpkin, molasses, pumpkin pie spice, and vanilla.
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Add the baking mix, stirring to combine.
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Mix in the chips and nuts, if you're using them.
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Spoon the batter into the prepared pan. Sprinkle the top of the loaf with coarse sparkling sugar, if desired. Allow the batter to rest for 10 minutes before baking.
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Bake the bread for 45 minutes, then tent with a piece of aluminum foil and continue to bake for an additional 20 to 30 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean. A digital thermometer inserted into the center of the loaf should register about 208°F.
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Remove the bread from the oven, let it rest in the pan for 10 minutes, then turn it out onto a rack to cool completely. Well-wrapped, this loaf will stay moist for several days.
Source: http://www.kingarthurflour.com/recipes/easy-gluten-free-pumpkin-bread-made-with-baking-mix-recipe