gluten free pumpkin spice bread
Makes: two, 9 inch x 5 inch loafs
Prep Time: 12 minutes
Total Time: 1 hour, 45 minutes plus cooling time
1 Tablespoon unsalted butter
3 1/2 cup plus 2 Tablespoons gluten free baking blend for muffins and quick breads, divided
3 cups granulated sugar
1 cup melted coconut oil
4 eggs, lightly beaten
1 can (16 ounce size) pumpkin puree
1 Tablespoon xanthan gum
2 teaspoons baking soda
2 teaspoons table salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water
1 cup chopped pecans
1 cup raisins
1. Preheat Oven: Place oven rack to center position. Preheat oven to 350 degrees.
2. Prep Pan: Using the 1 Tablespoon of butter and 2 Tablespoons of the flour blend, butter and flour inside of two 9 inch x 5 inch loaf pans. Set aside.
3. Mix Oil & Sugars: In a large mixing bowl, whisk oil and sugar together until well combined. Add eggs and pumpkin and stir until well combined. Set aside.
4. Sift Dry Ingredients: In a medium mixing bowl, sift together flour blend, xanthan gum, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves until combined. 5. Make Batter: Add one half of dry mixture to oil liquids and stir to combine. Add half of water and stir to combine. Repeat with remaining dry mix and water.
5. Finish & Bake: Fold in pecans and raising until combined. Divide batter evenly among pans. Bake for 1 hour, 30 minutes.
6. Cool & Enjoy: Let bread cool in pans for 10 minutes, then turn out onto a rack and cool completely. Slice and serve. Enjoy!
