Recipes

RUTH'S GLUTEN-FREE PUMPKIN BREAD

 

INGREDIENTS:

1 3/4 cups gluten free flour mixture

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/2 teaspoon xanthan gum

1 cup pumpkin, cooked & mashed

2 large eggs

50 grams butter, melted & cooled

4 Tablespoons vegetable oil (e.g. sunflower or canola)

1 cup white sugar

1/2 cup soft brown sugar

 

DIRECTIONS:

Grease & flour, or line with baking paper, a large, deep loaf pan.

Heat oven to 160°C fan bake or 170°C standard bake.

Beat pumpkin, eggs, butter, oil & sugar in a bowl.

Sift in the dry ingredients & mix in carefully until well combined.

This is a very wet mixture.

Pour into tin & bake for about 1 hour, but start checking at 50 minutes.

It may take up to 1 1/4 hours, depending on your oven.

Should be set & risen & brown when cooked & it may have a split down the centre of the top.

Cool in pan for 10 minutes, then move to a rack to cool.

Freezes well.

 

 

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