Cummulative Rating Servings
Makes 1 loaf Difficulty
Medium
Ingredients
1-1/2 cups gf flour 1-1/2 teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon baking powder 1/3 cup milk 1/2 teaspoon vanilla 3 Tablespoons butter, softened 3 Tablespoons canola or vegetable oil 1 cup sugar 1/3 cup gf brown sugar, packed 2 large eggs 1 cup pumpkin puree 1/2 cup pecans, chopped
Directions
Preheat oven to 350 degrees F. Butter a loaf pan.
In a large bowl, blend together flour, cinnamon, baking soda, salt, ginger, cloves and baking powder.
In a small bowl, combine milk and vanilla.
In another large bowl beat butter and oil on high speed until blended. Gradually add sugars, beating between each addition. Beat eggs in one at a time. Add pumpkin puree and beat just until combined. Add half the flour mixture, beating at low speed, then half the milk mixture. Continue until all is incorporated; add nuts.
Transfer batter to loaf pan. Bake on center rack for about 1 hour. Bread is done when an inserted toothpick comes out clean.
Transfer pan to a rack and let cool for 10 minutes before removing from pan.
Tips
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
Cummulative Rating
