Pumpkin Bread

Let me start off by saying, I am not a baker or a cook by any means.  I am probably lucky that people don’t wind up in the emergency room after eating things that I’ve cooked.  Also, if it’s not easy, I’m not going to make it.  This turned out really good and it’s gluten free, which is why I’m sharing it.

I came up with my own recipe based on previous bread/cake type recipes I’ve made.  It is along the same lines as a banana bread.  If it is easy enough for me, anyone can make this.

Pumpkin Bread

1 15 oz. can of pumpkin

4 eggs

1 1/2 cups brown rice flour

1/2 white sorghum flour

1/2 cup sugar

1/2 cup brown sugar {I used dark}

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/3 cup butter, melted

1 teaspoon vanilla extract

 

Preheat oven to 350 degrees.  Mix all ingredients on a low to medium speed for a couple of minutes just to blend everything together well.  I spray my loaf pan with Pam.  Pour into pan about half way.  Bake at 350 for 40 minutes or until a toothpick comes out clean.  Makes 2 loaves.

The ultimate test?  My husband loved it and there were no trips to the emergency room! I hope you enjoy it as much as we did.