Gluten Free Pumpkin Quick Bread

This is a rice based quick bread. This bread is very moist. Full of flavor. The texture is slightly different on top then an all purpose floured loaf. It is more smooth, it doesn’t raise up as high. This recipe ranks high with family and guests.

Difficulty: Easy

Servings: about 9

Prep Time: 15 to 20 minutes   Cook Time: 30 to 35 minutes  

Ingredients

1/4 cup oil
1 cup rice flour (I use brown rice flour), 150 grams
3/4 cup canned pumpkin (not pumpkin pie filling)
3/4 cup brown sugar, 150 grams
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
1/4 cup plain yogurt (I use Greek or Goat Milk Yogurt)
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt

Directions

Preheat oven 350. Lightly grease a 8-inch square baking pan. I use my square pyrex baking pan or my pyrex 5x9x3 loaf pan.

In a large bowl mix the oil and flour. Add all the other ingredients and mix well. The batter will thicken as it is mixed.

Pour or scoop batter into the prepared pan. Bake for approximately 30 to 35 minutes, middle rack, until a wooden toothpick comes out clean.

Categories: Breads, Breakfast, Coffee Cake, Gluten-Free, Other Breads, Special Diets

Submitted by: dee58m on January 26, 2012