Thursday, November 4, 2010

Pumpkin Bread/Muffins

I love pumpkin bread, you know like the Great Harvest Pumpkin Chocolate Chip Bread?  So good, and so can never have it again...unless I make my own version of it...so here we go! :) And of course, it's gluten, dairy, and soy-free! :)

(I forgot to take a picture of these, but will post one when I take one)

Pumpkin Chocolate Chip Bread

1/2 cup palm oil shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
1 (15 oz) can pumpkin
1 1/3 cup brown rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon salt

Directions

1. Preheat oven to 325F, and lightly grease (with canola oil) a bread pan or muffin tins.

2. Cream shortening and sugar until light and fluffy.  Add eggs, mixing well after each one.  Add Vanilla and pumpkin and mix until well blended.

3. In a separate bowl, combine remaining ingredients.  Gradually add the flour mixture to the pumpkin mixture and stir until combined.

4. Pour into prepared bread pan or scoop into muffin tins, and bake ~1 hour for bread or 30 minutes for muffins.

UPDATE 1/8/11: I now make them with 2 cups of my all purpose flour blend in place of the rice flour, potato starch, tapioca flour, and xanthan gum, and it works great!

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