GLUTEN-FREE PUMPKIN BREAD RECIPE

In Loving Memory of Brandie Kajino

Baking is a lot more fun when shared with those you love. Share the work, watch a movie, and make an event out of it. We could all use a little more time with our loved ones. What better way to do that than filling the kitchen with yummy baked goodness? Spread the love this holiday season with this amazing gluten-free recipe.
Ingredients
  • 2 cups (240g) gluten-free flour blend
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1/2 cup oil
  • 1/2 cup maple syrup
  • 1 cup canned pumpkin puree 
Directions
  • Preheat oven to 350F. Grease a 8” x 4“ loaf pan (this is small, so measure and double check),
  • line with parchment paper if desired.
  • In a large bowl, whisk together all dry ingredients (flour thru salt) 
  • until well blended. 
  • In a separate medium bowl, whisk together all wet ingredients
  • (eggs thru pumpkin puree).
  • Add the dry ingredients to the wet, and mix (by hand) until just blended. 
  • Pour mixture into greased loaf pan, and bake in the oven for 50-60 minutes.
  • The bread will be golden brown, and a skewer inserted in the center will come out clean. 
  • Set on a wire rack, and cool for 10 minutes. Gently remove from pan, and let sit on a
  • wire rack until completely cooled.
Eggnog Glaze Ingredients
  • 1/2 cup powdered sugar
  • 1-2 tablespoon eggnog
Directions
  • Into a small liquid measuring cup, add 1/2 cup of powdered sugar
  • and 1 tablespoon eggnog. 
  • Whisk until completely mixed and smooth. Add up to one additional tablespoon
  • of eggnog if not pourable (but still thick like pancake batter).
  • Drizzle the glaze on top of the cooled bread, and let sit until the glaze has dried.
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