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This Month's

Featured Recipe


Easy Gluten-Free Pumpkin Bread

(Makes two loaves)



3 cups Bob's Red Mill 1:1 Gluten-Free Flour 
1 T pumpkin pie spice
1 t baking powder
1 t baking soda
1 t salt
1 cup light or dark brown sugar 
1 (15 ounce) can 100% pure pumpkin
4 large eggs 
⅔ cup vegetable oil, such as canola oil 


Adjust oven rack to the middle position and preheat to 350 degrees F. Grease two 8.5-by 4.5-inch loaf pans with nonstick cooking spray.
Whisk together the gluten-free flour, pumpkin spice, baking powder, baking soda, and salt in a large bowl.
Add the brown sugar, pumpkin puree, eggs, and vegetable oil. Mix until smooth. The batter will be thick.
Divide batter evenly between prepared pans. Smooth batter into pans with a small spatula or the back of a spoon.
Bake until a cake tester inserted into the center of the loaves comes out clean.
Place the pans on a wire rack to cool for 15 minutes and then turn the loaves out onto a wire rack to cool completely.


*The Gluten-Free Flour
This recipe was tested with Bob's Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour or blend will affect the bread. 
Pumpkin Pie Spice
Pumpkin pie spice can be replaced with individual spices: 1 1/2 teaspoons ground cinnamon. 1 teaspoon ground ginger. 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice. 

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