Gluten Free Pumpkin Bread Can Be Yummilicious!!

Yummy!

In this very basic recipe you can avoid gluten but still enjoy a tasty pumpkin bread treat. Though it's hard to beat the texture of a gluten infused pumpkin bread loaf, this recipe comes pretty darn close.

For adding extra yummyness, many people have favorite optional ingredients such as:

• walnuts
• pecans
• cranberries

The cranberries are usually dried and can be sweetened or unsweetened. The nuts should be toasted and chopped to your individual preference. Toasting the nuts adds some extra tastiness (yum!) and helps control any unwanted moisture.

Preheat your oven to 350*F

Lightly grease or spray with cooking oil your 8 1/2" X 4 1/2" loaf pan and set aside.

• 5.5 ounces Gluten free flour blend (I used Bob's Red Mill Gluten Free Baking Flour)
• 7.5 ounces Pumpkin puree
• 2 ounces Cream cheese
• 3.5 ounces Sugar
• 3.5 ounces Brown sugar
• 2 large eggs
• 1 1/2 Tablespoons of buttermilk (not shown)
• 3/4 teaspoons Baking powder
• 1/4 teaspoons Baking soda
• 1/2 teaspoon Salt
• 3/4 teaspoon Cinnamon
• 1/8 teaspoon Nutmeg
• pinch Ground cloves

(optional yummyness) 1/2 cups toasted nuts and/or dried cranberries

Place pumpkin puree in medium pan over medium to low heat.

• Add salt, cinnamon, nutmeg, and cloves and combine thoroughly.
• Add cream cheese and stir until it melts and is fully blended.

Continue stirring for a minute or two. This will draw off excess moisture from the puree.

Now remove from heat and stir in the gluten free flour blend, baking powder, and baking soda until blended.

If you are adding extra yummyness, such as toasted walnuts or cranberries, you can mix them in at this point.

While the pumpkin mixture is resting, whisk the two eggs in a separate bowl along with 1 1/2 Tbs of buttermilk (or milk if that's all you have).

Next, gently fold in the egg mixture into the pumpkin mixture until fully combined.

Pour/scoop your mixture into your prepared loaf pan and double check that the oven is ready.

Place your loaf pan on a middle rack and bake the bread mixture about 45 to 55 minutes.

It won't rise up quite as high as a traditional recipe, but it will brown up nicely.

Check for doneness by inserting a toothpick into the center and when it comes out clean take it out and let it cool in the pan before removing.