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Recipes

Pumpkin Bread

This recipe is our modification of Pumpkin Pie Bread from Gluten-Free Goddess. We have changed it quite a bit while keeping the same delightful taste and texture.

Preheat the oven to 350 degrees. Oil a 4" by 8" bread pan.

In a large bowl, add the dry ingredients:

• 3/4 cup teff flour
• 1/4 cup millet or amaranth flour
• 1/2 cup tapioca flour
• 1/2 cup sugar
• 1 tsp xanthan gum
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom

Stir very well. Then add the wet ingredients:

• 2 eggs
• 1/4 cup maple syrup (we use Grade B for its stronger flavor)
• 1/4 cup olive oil
• 1 tsp vanilla extract
• 15 oz. canned pumpkin (one small can)

Mix well. Transfer the very liquid batter into the oiled loaf pan. Bake for 70-80 minutes, until both top and bottom "thump" like a nicely baked loaf of bread.