Gluten-Free Pumpkin Bread-Too Good to be Gluten-Free!

Gluten-Free Pumpkin Bread

  • 3 ½C. Pamela’s Gluten-Free flour Mixture
  • ¼ C. sugar
  • 1 pkg. yeast
  • ¾ C. warm water
  • ¼ C. melted butter
  • ½ C. vanilla almond milk
  • 3 eggs
  1. In a small bowl or measuring cup combine warm water and yeast. (The water should be between 110-115 degrees; which is pretty much hot tap water. I would not microwave it, it’ll be too hot! Let the yeast dissolve in the water while you measure your dry ingredients.
  2. In a medium mixing bowl combine flour, and sugar
  3. Add butter, milk, eggs and yeast mixture
  4. Mix dough for 5 minutes using a standing mixer (if you are using a handheld mixer, the dough will climb up the beater, be sure to use a spatula to push it back down into the bowl) If you are using a Cuisinart food processor then it only takes about 15-20 seconds. The dough should be soft, thick and sticky.
  5. Spray a loaf pan with cooking spray
  6. Spread batter evenly into the loaf pan and smooth the top with your spatula.
  7. Spray a piece of plastic wrap and lightly place it on top of the loaf pan.
  8. Allow dough to rise for at least an hour and a half- sometimes I let it rise for two hours. It should be a bit over the top of the load pan. During the last 15 minutes or so, preheat the oven to 350°.
  9. Remove plastic wrap and bake for 55 minutes. If the crust begins gets dark too quickly, cover the loaf loosely with tin foil.
  10. Remove the bread from the oven and let it rest about 10 minutes.
  11. Turn it onto a wire rack to cool.
  12. Allow the loaf to cool completely; store at room temperature for two of three days, or slice and freeze. Do not refrigerate!

Author: kathy

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