The pumpkin bread turned out to be very delicious. My oldest daughter cannot get enough of it! It is also very good toasted with pumpkin pie spice cream cheese spread on top. Another plus is that it is easy to make and the house smells divine while it is baking.
Gluten Free Pumpkin Bread
- 2 cups of white sugar
- 1/2 cup brown sugar
- 1/2 cup oil
- 1/2 cup unsweetened applesauce
- 4 eggs
- 1 15oz can of pumpkin
- 2/3 cup water
- 3 1/2 cups gluten free flour
- 3 tsp xanthan gum
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp allspice
- dash of ground cloves
Preheat oven to 350 degrees.
Grease and flour 2 regular size loaf pans or about 6 mini loaf pans.
Mix sugars and oil together in a stand mixer. Add applesauce and mix well. Add eggs. Mix well. Then add the pumpkin and water. While that combines thoroughly, mix dry ingredients in a separate bowl.
Slowly add the dry ingredients into the wet ingredients in mixer. Mix well. Pour into the prepared pans 3/4 full. Bake one hour or until golden brown and a tester inserted comes out clean. Let cool in pans for about 5 minutes then flip onto a cooling rack to cool completely. (If you can be that patient.)
Pumpkin Pie Spice Cream Cheese Spread
- 4 oz Greek yogurt/cream cheese, softened (if you cannot find this, low fat cream cheese will work)
- 1 1/2 tablespoons of agave nectar
- 1/2 teaspoon pumpkin pie spice
With a hand mixer, mix the cream cheese until softened. Add the agave nectar and spice. Mix well. Enjoy on toasted pumpkin bread. :)