This pumpkin bread will make you the envy of your family, friends and neighbors whether they are gluten-free or not. The flavor is reminiscent of pumpkin pie. The texture is soft and moist. It is our favorite quickbread. This bread is rich in vitamin A, potassium, magnesium, zinc, selenium, manganese, B vitamins and protein.
- 1 cup white rice flour
- ¾ cup brown rice flour
- ½ cup tapioca flour or cornstarch
- 2 tablespoons rice bran
- 1 teaspoon salt
- 2½ teaspoon gluten-free baking powder
- ¼ teaspoon baking soda
- ½ teaspoon xanthan gum
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1/3 cup fructose or choice of sweetener
- 1/3 cup honey
- ½ cup safflower oil
- 2 eggs
- 1 cup pumpkin puree
- ½ cup plumped raisins
Three non-stick 5 ¾ x 3 x 2 ½ inch bread pans
Preheat oven to 375 degrees F. Three non-stick 5 ¾ x 3 x 2 ½ inch bread pans or regular straight-sided pans that you grease and dust with rice flour. Dusting helps the mixture hold the sides when rising.
Combine flours, rice bran, salt, baking powder, baking soda, and spices in a large bowl and sift together with a wire whip. Set aside.
Add raisins to a cup of boiled water for 5 minutes to plump, then drain.
In a medium bowl, slowly beat honey and sugar into eggs then beat in butter, margarine, or oil and vanilla. Scrape into bowl with dry ingredients and mix with a wooden spoon. Stir in the pumpkin puree. Mix lightly just until blended. Fold in raisins. Turn into prepared pans â€“ batter will fill pan close to top. This bread raises up and holds its shape. Bake for 30 to 35 minutes or until toothpick inserted comes out clean. Remove from pans to cool on a rack.