Gluten Free Pumpkin Bread – Jeff's Baking Blog
It took a couple tries to come up with this recipe. The white rice and the tapioca make a tender yet dense crumb that is identical to the wheat-filled
Ingredients
- 2.7 ounces (75 g) unsalted butter
- 10.6 ounces (30 g) granulated sugar
- 3 eggs
- 8 ounces (227 g) pureed pumpkin
- 1/3 cup (79 ml) water
- 5 ounces (142 g) white rice flour
- 2.4 ounces (68 g) tapioca flour
- 1 teaspoon xanath gum
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 2.7 ounces (75 g) pecans, chopped
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