- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 208.1
- Total Fat: 10.7 g
- Cholesterol: 40.8 mg
- Sodium: 269.6 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 2.4 g
- Protein: 3.3 g
Pumpkin Bread - Gluten Free, Baking MachineSubmitted by: SCHELRY
IntroductionI modifed this a little bit from a recipe found on the internet, mainly to make it both casein free and baking-machine capable. Instructions also included for regular oven baking. I modifed this a little bit from a recipe found on the internet, mainly to make it both casein free and baking-machine capable. Instructions also included for regular oven baking.
1 ½ cup besan (Garbanzo bean) flour
1 ½ cup rice flour
2 teaspoons baking soda
3 teaspoons xanthan gum
1 ½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
2 cups pureed cooked or canned pumpkin
1 cup Light Agave Nectar (or honey)
1 cup vegetable oil
½ cup water
4 large eggs
In a medium bowl, combine all the dry ingredients and mix together. Set Aside.
In a separate bowl, combine all the wet ingredients and mix together.
[My bread machine uses the following order. Check your bread machine's instructions before completing this step, and be sure to follow that order if different than this] Settle the bread machine's bake pan into your machine, then add the dry ingredients. Next, pour the wet ingredients on top of the dry ingredients. Do not mix.
Set your bread machine for "insta bread" or similar, otherwise use the basic bread setting on your machine. The machine will mix and bake your bread for you, now you may walk away and go enjoy your favorite show or read your book or get some SparkPeople Minutes in!
When complete, go ahead and remove the bread from the machine right away and place on a metal rack to cook. If you wait to do this step you may find it difficult to remove the bread from the machine.
Regular oven baking instructions:
Preheat oven to 325F. Grease and flour two loaf pans or spray with cooking spray.
In a large bowl, combine the dry ingredients and mix together. Using a mixer beat in pumpkin, honey, corn oil, water and eggs ONE AT A TIME, mixing after each addition until all are well combined.
Pour into loaf pans and bake for about 60 minutes. Loaf should pass the toothpick test (insert a toothpick and remove, if toothpick remains clean, your bread is done). Loaves should be golden in color when done.
Number of Servings: 24
Recipe submitted by SparkPeople user SCHELRY.