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Gluten-Free Pumpkin Bread Recipe With Rice Flour

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GlutenFree Pumpkin Pecan Bread Amie Valpone
GlutenFree Pumpkin Pecan Bread Amie Valpone from thehealthyapple.com

Description

This gluten-free pumpkin bread recipe is perfect for fall. Made with rice flour, it is a delicious and healthy alternative to traditional pumpkin bread. It is moist, flavorful, and easy to make. This recipe is perfect for anyone who is gluten intolerant or looking for a healthier dessert option.

Prep Time

Preparation time for this gluten-free pumpkin bread recipe is approximately 20 minutes.

Cook Time

Cooking time for this gluten-free pumpkin bread recipe is approximately 50 minutes.

Ingredients

  • 1 1/2 cups of rice flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of ginger
  • 1 cup of canned pumpkin puree
  • 1/2 cup of brown sugar
  • 1/3 cup of vegetable oil
  • 2 eggs
  • 1/4 cup of water
  • 1/2 cup of chopped walnuts (optional)

Equipment

  • 1 mixing bowl
  • 1 loaf pan
  • 1 whisk or electric mixer
  • Measuring cups and spoons

Method

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the rice flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mix well.
  3. In another mixing bowl, combine the canned pumpkin puree, brown sugar, vegetable oil, eggs, and water. Mix well.
  4. Add the dry ingredients to the wet ingredients and mix well.
  5. If using walnuts, fold them into the batter.
  6. Pour the batter into a greased loaf pan and smooth the top with a spatula.
  7. Bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
  8. Remove the bread from the oven and let it cool for 10 minutes.
  9. Remove the bread from the pan and let it cool completely on a wire rack.
  10. Slice and serve.

Notes

  • This gluten-free pumpkin bread recipe can be made with any type of rice flour, but brown rice flour is recommended for its nutritional value.
  • If you don't have canned pumpkin puree, you can make your own by baking a small pumpkin in the oven until it is soft, then scooping out the flesh and pureeing it in a blender or food processor.
  • This recipe can be made vegan by substituting the eggs with flax eggs.
  • You can add raisins or chocolate chips to the batter for extra flavor.

Nutrition Info

  • Serving size: 1 slice (1/12 of bread)
  • Calories: 170
  • Protein: 3g
  • Fat: 9g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Sugar: 10g
  • Sodium: 190mg

Recipe Tips

  • Make sure to use a gluten-free baking powder and baking soda.
  • Don't overmix the batter or the bread will be tough.
  • Let the bread cool completely before slicing to avoid crumbling.
  • This bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. It can also be frozen for up to 3 months.

Enjoy this gluten-free pumpkin bread recipe with a cup of tea or coffee for a delicious and healthy fall treat!


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