Downeast Maine Pumpkin Bread (gluten free)
Author: Sally Twellman
Serves: 20+
- 1 24oz Pure pumpkin puree
- 4 eggs
- 1 cup vegetable oil (I use grapeseed oil)
- 1⅔ cup water
- 2½ cup granulated sugar
- 3 cup All-purpose Gluten Free Flour (can use 4 cups of regular all-purpose if not GF)
- 1 Cup Coconut flour
- 2½ tsp baking soda
- 1½ tsp salt
- 1 tsp (heaping) Cinnamon
- 1 tsp Nutmeg
- ½ tsp (heaping) ground Cloves
- ½ tsp ground Ginger
- Preheat oven to 350 degrees. Oil and flour 3 large loaf pans (or 6 small ones) if using the paper pans, no need to oil and flour.
- In a large Mixing bowl combine pumpkin puree, eggs, oil, water and sugar, blend with electric blender. Will be very thin. Set aside
- In another bowl, add flours, baking soda, salt, and spices and thoroughly mix.
- Gradually stir dry ingredients into pumpkin mixture.
- Pour into prepared pans.
- Bake for 50minutes. Check doneness, by inserting toothpick or knife in the middle of loaf, if it comes out clean, it's done.
- Enjoy!
Recipe by Sana Nutrition and Wellness at https://sananutritionandwellness.com/the-weekly-menu-november-23-29-pumpkin-bread-recipe/
3.5.3208