The recipe I’ll be sharing with you today came into my life courtesy of our lovely neighbor Sharon. She brought a loaf of gluten free pumpkin bread over for us, and my son Kell ate the entire loaf within an hour.
(Typically I would not condone this such selfish behavior, especially when delicious treats are involved. But since he’s the only one in the family with celiac disease, I can’t really blame him for getting carried away on the rare occasion that a neighbor brings over something he can actually eat.)
Anyway, the very next day I asked Sharon if she would be willing to share her recipe with me. She graciously agreed, and I ended up making this recipe a concerning number of times in the following weeks.
This gluten free pumpkin bread is just that good! It’s moist, flavorful, and the texture is just right, so go ahead and give this recipe a try! (It makes two loaves, and if you happened to set one of them aside for yourself, your secret would be safe with me!) 😉
How To Make Gluten Free Pumpkin Bread
2 1/2 cups brown rice flour
1/2 cup cornstarch
5 tsp cinnamon
2 tsp baking soda
1 tsp xanthan gum
1 cup vegetable oil
1 cup brown sugar
2 cups white sugar
1/2 cup lemon juice
1 (15-ounce) can pumpkin puree
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