gluten free pumpkin bread

 

WET

1 15 oz can pumpkin puree

1/2 cup (115 grams)  butter melted (or coconut, avocado, olive oils) 
4 eggs
1 cup sugar (omit for less sweet)
1 tsp molasses
2 tsp vanilla

1/4 cup plain Greek yogurt

DRY

1 cup (120g) almond flour

2/3 cup (110g) tapioca flour
1/3 cup (45g) oat flour (want to increase to 1/2 cup and see how it goes)
1/4 cup (20g) brown rice flour

1/2 tsp xanthan gum

2 tsp baking powder 

1/2  tsp kosher salt 

2 tsp cinnamon

1/4 tsp cloves, nutmeg, cardamom 

extras

raisins

chocolate chips 

MAKE 350ºF 60 minutes

Melt the butter and let it cool down a bit before adding it to the mixer.

In the mixer or bowl if hand beating, add the eggs, sugar (for a bit sweeter) and mix to combine and beat for a minute to help the eggs lighten.  

Add in the molasses, vanilla, yogurt and butter (if the butter has cooled enough)

Mix to combine and have any lumps beaten out.

Combine all the dry ingredients together and then add them to the wet and mix to combine a shaggy batter. 

Add the pumpkin and if the butter has not been added then add it now.

Pick the baking dish you desire - i use bread loaf pans but this easily can be a bundt pan or cake circle. 

Grease and parchment paper the pan.

Place in a hot 350ºF oven on the middle rack and back until done - around 50 to 60 minutes or until a skewer poked into the pan comes out clean. 

Time will depend upon the vessel.