Buttermilk Pumpkin Bread Gluten free

 

Buttermilk Pumpkin Bread Gluten Free

3-1/2 cups gluten free 1:1 flour
1-1/2 cups sugar (brown or white, or combine)
2 tsp baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
3/4 tsp fine sea salt
4 eggs beaten
1 cup buttermilk
1 can pumpkin puree (15 oz)
1/2 cup vegetable oil
1 tsp vanilla

Recipe makes two loaves. Mix dry ingredients in large mixing bowl. In a separate bowl add beaten eggs, buttermilk, pumpkin puree, vegetable oil, and vanilla. Whisk till well blended. Preheat oven to 350 F. Add wet ingredients to dry and stir till well blended. Place in two 9 x 5 inch greased loaf pans lined with parchment paper. Let batter sit till oven reaches temperature. Bake for 50 minutes. Watch closely the last 10 minutes so bread doesn't become too brown. Bread is done when toothpick inserted comes out clean. Cool on baking rack for 15 minutes, then take bread out and place on the rack to cool completely. One loaf can be frozen. This bread is hearty and delicious. Enjoy !