Gluten Free Whole Grain Pumpkin Quick Bread Recipe
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Category: |
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Ingredients: |
Ingredients: •3 large eggs, room temperature
•¾ cup sugar
•½ cup extra virgin olive oil
•1 cup brown rice flour
•½ cup millet flour
•½ cup teff flour
•1 tsp. cinnamon
•½ tsp. ginger
•1 tsp. baking soda
•½ tsp. sea salt
•1 cup pumpkin puree, room temperature
•1 tsp. extra virgin oil and a sprinkling of flour to prepare the loaf pan for baking
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Directions: |
Directions:1.Preheat oven to 350°F.
2.Grease with olive oil and flour an 8.5” x 4.5” inch loaf pan.
3.In a large mixing bowl with a hand blender or in a standing mixer with the wire whip, beat the pumpkin puree until very smooth. Add eggs and continue to beat until creamy and thick, about 2 minutes.
4.Add sugar and beat for 1 minute.
5.Add ½ cup of olive oil, cinnamon and ginger beat for 1 minute more.
6.In a medium bowl, combine flours with baking soda and sea salt.
7.Add the dry ingredients to the wet slowly and beat until smooth.
8.Pour batter into the loaf pan and bake for 50 minutes until a cake tester comes out clean.
9.Let cool for 30 minutes before turning out on a wire rack to cool.
Additional Tips:
Slice and serve. This bread will stay moist for 4 days. It can also be frozen in an airtight plastic bag and defrosted at room temperature. |
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