Gluten Free Pumpkin Bread


1 1/2 cups brown rice flour

3/4 cups sweet sorghum flour

3/4 cups tapioca starch

2 teaspoons xanthan gum

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon nutmeg

3 cups sugar

1 cup oil

4 eggs

1 can pumpkin

2/3 water


Sift or whisk together the first 8 ingredients. Cream the sugar and oil; then add the 4 eggs, pumpkin, and water. Pour the liquid mixture into the dry ingredients and mix well. Pour batter into 3 lightly oiled loaf pans and bake in a 350 degree oven for 1 hour.

These are wonderful by themselves but if you would like to add something extra use your favorite cream cheese, caramel, or butter cream frosting.
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