2 1/2 mugs sugar
2 teaspoons baking soda
Preheat oven to 350 degrees F.
Grease a big loaf pan and fill up about 3/4th of the way since it will rise. If you have left over batter, use muffin tins and devote for half the time of the loaf.
Combine pumpkin, eggs, apple sauce, water, vanilla and glucose until very well blended.
In a big bowl, whisk together the flour, baking soda, sodium, and pumpkin pie spice until well combined.
Stir the dry ingredients in to the pumpkin blend until just blended. Pour batter into the prepared pans.
Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Thanks to Lisa Sammons for offering me personally this awesome Gluten-Free Pumpkin Breads Recipe to share with you! I liked it a lot so I wish you love it too!
K. Glick said…
I made this today for because I have celiac and my little girl is gluten sensitive. I used 2/3 Ruler Arthur GF flour and 1/3 Bob’s Crimson Mill GF oat flour. It had been popular by all including my non-GF family. Many thanks and best wants in your time and efforts to live a content and healthy existence.
Thanks, Taylor!
Anonymous said…
It sounds fantastic and I anticipate making it soon. Many thanks for all you perform. You are a blessing in my own life.
Anonymous said…
Thank you for an excellent recipe. I have made it several times and it is my favorite gluten free of charge pumpkin bread recipe. I make the muffins and what is left batter I put into a bread pan. Easy, also.
Anonymous said…
Can I replacement that huge amount of sugars with Splenda baking crystals or at least cut down on the sugars. My husband is certainly also
I actually made a 1/2 batch (used my kitchen size to measure out 7.5 oz of pumpkin) and produced just over 1 dozen muffins. These were plenty carried out at 25 minutes, I’d say 20-25 is ideal. Also, I used paper muffin cups and the muffins trapped to the cups A LOT, if you want to use paper muffin mugs, you can just make sure to spray with cooking spray or you’ll get rid of 1/2 the muffin towards the paper. The structure was great plus they increased up nicely. Even the non GF family members liked them.
I’m Taylor, a teenage man with Celiac Disease, POTS, Syringomyelia, along with a rare kind of Adrenal Disorder. My goal is to help inform parents, tiramisu cheesecake thermomix teens, and kids all about the gluten-free life style to help make your lives a little easier. I’m simply here to help, inspire, and show that living gluten-free does not have to be a hard thing!
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