Downeast Maine Pumpkin Bread (gluten free)
 
Prep time
Cook time
Total time
 
This is a multiple batch recipe, but don't be a-feared this bread is great given as a gift or frozen to eat later, but you can half if you want to.
Author:
Serves: 20+
Ingredients
  • 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
Instructions
  1. 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.
  2. In a large Mixing bowl combine pumpkin puree, eggs, oil, water and sugar, blend with electric blender. Will be very thin. Set aside
  3. In another bowl, add flours, baking soda, salt, and spices and thoroughly mix.
  4. Gradually stir dry ingredients into pumpkin mixture.
  5. Pour into prepared pans.
  6. Bake for 50minutes. Check doneness, by inserting toothpick or knife in the middle of loaf, if it comes out clean, it's done.
  7. Enjoy!
Recipe by Sana Nutrition and Wellness at https://sananutritionandwellness.com/the-weekly-menu-november-23-29-pumpkin-bread-recipe/