October 26, 2015
Gluten-free friends, fear not! This pumpkin bread is totally Celiac-friendly, and includes raisins and currants for an extra burst of flavor.
Yield: One 6×11-inch loaf
Active Time: 10 minutes
Total Time: 1 hour
1 2/3 cups unbleached sugar
1 cup neutral oil such as grapeseed or canola oil
1 can pumpkin puree
2 cups gluten-free all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
3/4 cup mixed raisins and currants
Preheat the oven to 350 degrees and spray a 6×11-inch loaf pan with nonstick spray or line with parchment paper.
Beat eggs, sugar, oil, and pumpkin together in a medium-sized bowl until light and fluffy.
Stir together flour, baking powder, cinnamon, baking soda, and salt. Add to pumpkin mixture and mix with spatula until fully combined. Fold in raisins and currants.
Scrape batter into prepared loaf pan and bake for about 45 minutes or until a toothpick inserted into center comes out clean. Let cool before unmolding. This bread tastes even better the next day!
Photo credit: Paul Delmont
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