http://theholisticchef.blogspot.com/2008/12/wonderful-and-moist-gf-pumpkin-bread.html
Now, this bread is gluten free, but you do not have to be gluten intolerant to enjoy it.
I was looking for a special dessert to bring to Thanksgiving dinner that I knew I could eat safely and wanted it to be something others could enjoy too. I also didn't want to do a pumpkin pie. I tried a couple recipes that I found online but none of them were quite right. This is what I ended up with and it is incredibly moist, almost too moist that it never felt completely baked. I have adjusted the liquid here to compensate.
I am not sure of how many standard loaf pans this recipe fills. I made one pan of 4 small loafs made by Wilson, see pic below. I think it will fill 2 to 3 regular size loaf pans.
The Ingredients . . .
3 large eggs
2 cups sugar (I used 1 cup maple crystals, 1/2 cup sucanat, 1/2 cup brown sugar)
1/2 cup grapeseed or canola oil
1 15 oz can organic pumpkin
2 tsp vanilla
2 cups gluten free flour (I used 1/2 cup brown rice, 1/2 quinoa flour, 1/4 sorghum, 1/4 potato starch, 1/4 cup tapioca flour, 1/4 cup millet flour)
1 1/2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground cloves
3/4 tsp nutmeg
3/4 tsp ground ginger
1 tsp sea salt
The Bread . . .
Heat oven to 350 degrees. Spray your baking pans with a little olive or canola oil and then line with parchment paper.
Beat eggs in a medium mixing bowl with a hand mixer until a little frothy. Add the sugar and continue to beat until smooth. Add the oil, pumpkin, and vanilla and stir together with a spatula.
In a separate bowl, stir to mix the remaining ingredients. Add the dry ingredients to the wet and stir to mix.
Pour the batter into the prepared pans and bake for 35 minutes, rotating half way through. Test with a toothpick or wooden skewer for doneness. Cool on a wire rack.
