Pumpkin Bread (gluten free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 182.0
- Total Fat: 7.1 g
- Cholesterol: 38.7 mg
- Sodium: 212.0 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 2.2 g
- Protein: 2.7 g
View full nutritional breakdown of Pumpkin Bread (gluten free) calories by ingredient
Introduction
I'm going to try this recipe this weekend and wanted to know the nutrition values first. This is based on a recipe that I used to make with whole wheat flour, and I've modified it to be a gluten free bread. Wish me luck! I'll let you know how it turned out, and I'll add a photo later. I'm going to try this recipe this weekend and wanted to know the nutrition values first. This is based on a recipe that I used to make with whole wheat flour, and I've modified it to be a gluten free bread. Wish me luck! I'll let you know how it turned out, and I'll add a photo later.Number of Servings: 8
Ingredients
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In one bowl combine:
1/4 cup of Butter
1 Egg
1/2 cup Brown sugar
1/2 can Pumpkin
1/8 tsp Salt
1/2 tsp Orange rind
1/2 tsp Ginger (either fresh paste or ground)
In another bowl combine the dry mix:
1/2 cup Sorghum flour
1/4 cup Tapioca flour
1/2 cup Quick oats
1 tsp Baking Soda
1/8 tsp Ground cloves
1/2 tsp Cinnamon
1/4 tsp Pumpkin spice
1/2 tsp Xanthan Gum
Directions
Preheat oven to 350°F
Pregrease with Crisco a medium Cast Iron Skillet
Mix together all the wet ingredients. (I like to freshly grind some ginger with water in my regular blender to make a ginger paste which keeps for about a month in the fridge)
Mix together all dry ingredients but not the Xanthan Gum.
Blend both mixes together and then finally add the Xanthan Gum. (I've read that adding it last, and not over mixing it is best.)
Pour together into your skillet and bake for 18 to 25 minutes, or until an insert knife or toothpick comes out clean. Cool for 5 min then remove from skillet or it will continue to bake.
Divide into 8 slices. 1 slice = 2 oz serving
It's just me and the hubby I bake for, so this is a small recipe for single or 2 person homes.
Experiment by adding shredded carrots, walnuts, raisins, or finely diced ginger!
Serving Size: Makes 8 2oz slices
Number of Servings: 8
Recipe submitted by SparkPeople user ENGLISHWIFEY.
Pregrease with Crisco a medium Cast Iron Skillet
Mix together all the wet ingredients. (I like to freshly grind some ginger with water in my regular blender to make a ginger paste which keeps for about a month in the fridge)
Mix together all dry ingredients but not the Xanthan Gum.
Blend both mixes together and then finally add the Xanthan Gum. (I've read that adding it last, and not over mixing it is best.)
Pour together into your skillet and bake for 18 to 25 minutes, or until an insert knife or toothpick comes out clean. Cool for 5 min then remove from skillet or it will continue to bake.
Divide into 8 slices. 1 slice = 2 oz serving
It's just me and the hubby I bake for, so this is a small recipe for single or 2 person homes.
Experiment by adding shredded carrots, walnuts, raisins, or finely diced ginger!
Serving Size: Makes 8 2oz slices
Number of Servings: 8
Recipe submitted by SparkPeople user ENGLISHWIFEY.
Member Ratings For This Recipe
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ZRIE014
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ARTJAC
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JANTHEBLONDE