Gluten-Free Pumpkin Bread

Featured Article, Food, Recipes
on February 25, 2013
Teresa Blackburn

2 1/2 cups brown rice flour
1/2 cup cornstarch
5 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon xanthan gum
4 eggs
1 cup vegetable oil
1 cup brown sugar
2 cups granulated sugar
1/2 cup lemon juice
1 (15-ounce) can pumpkin purée
1. Preheat oven to 300F. Grease 2 (9 x 5-inch) loaf pans.

2. Combine rice flour and next 4 ingredients (rice flour through xanthan gum) in the bowl of a stand mixer. Mix on low speed until blended. Add remaining ingredients one at a time while mixing on low speed. After all ingredients are added, increase speed to high and beat 2 to 3 minutes.

3. Divide batter between pans and bake 1 hour and 20 minutes, until a toothpick inserted in the center
comes out clean.

Makes 36 (1/2-inch) slices.

—Recipe by Jory Queen

Nutritional facts per 1/2-inch slice: 180 calories, 7g fat, 20mg cholesterol, 2g protein, 29g carbohydrates, 1g fiber, 80mg sodium

This recipe originally appeared as Gluten-Free Pumpkin Bread on