Wednesday, November 18, 2015

Simple Pumpkin Bread

As a mother of a child who is gluten free, I am always trying to adapt regular recipes into something that my kids will all eat. Every once and a while I get lucky and sometimes I tank pretty badly. This time around, it worked out pretty well.

This is a recipe for normal pumpkin bread. To make it gluten free, just substitute the flour with gluten free flour.

Ingredients:

  • 1 Cup oil
  • 2 Cups sugar
  • 2 Teaspoons vanilla
  • 3 Eggs
  • 1 Can pumpkin puree
  • 3 Cups flour
  • 1 Teaspoon salt
  • 1 Teaspoon baking soda
  • 2 Teaspoons baking powder
  • 2 Teaspoons cinnamon 
  • 1 Teaspoon pumpkin pie spice
  • A sprinkle of powder sugar
Directions:
  • Preheat oven to 325 degrees
  • Mix together oil, sugar, vanilla, eggs and pumpkin puree until well mixed.
  • Add the flour, salt, baking soda and powder, cinnamon and pumpkin pie spice.
  • Pour into greased bunt cake pan or two bread pans.
  • Bake for 50-60 minutes.
  • let cool and sprinkle powder sugar over top before serving.


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