One of my favorite Fall foods growing up was my Dad’s Pumpkin Bread. I still make it in the Fall, but I substitute Bob’s Red Mill Gluten-free 1-1 flour because I can’t eat gluten.
Ingredients:
1 can pumpkin or 15 oz. fresh pureed pumpkin
3 cups sugar
4 eggs
1 cup good quality oil
2/3 cups water
2 tsps. baking soda
1 1/2 tsp. salt
1 tsp. each of cinnamon, nutmeg and cloves
3 1/3 cups gluten-free flour
1 cup chopped walnuts
1 cup raisins
Directions:
In large mixing bowl, blend pumpkin with sugar.
Add eggs, oil, and water and blend.
Mix dry ingredients together (gluten-free flour, baking soda, salt, cinnamon, nutmeg and cloves); add to wet mixture and mix together. For a moist bread, don't over mix.
Fold in chopped walnuts and raisins.
Pour mixture into a 9x5 greased and floured loaf pan (or use 2 small ones).
Bake at 350 degrees for approximately an hour; (I usually need more time).
Enjoy!
Comments