Gluten-Free Pumpkin Bread
- 1 1/4 c. sugar
- 1/2 c. vegetable oil
- 2 eggs
- 3/4 cup pumpkin
- 1/4 cup applesauce
- 2 tsp premixed chia seed and water mixture as instructed above
- 2 cup sifted oat flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/3 cup chopped walnuts or raisins (optional, I did not add either of these)
- 1/3 cup water
- Preheat your oven to 350' F. Grease and flour 2 bread pans or line them with parchment paper.
- In a large bowl, combine the sugar and oil. Set aside.
- In a medium bowl, beat eggs until fluffy. Stir in the pumpkin, applesauce, and chia seed mixture. Set aside.
- Sift the dry ingredients together, 3 times.
- If using walnuts or raisins, add them to the dry ingredients.
- Starting with the dry ingredients, alternately add dry ingredients and water to the pumpkin mixture, starting and ending with the dry ingredients.
- Divide the batter between the two prepared bread pans and bake for about 45 mins to an hour (or so). I can't give you an exact time because that part of the recipe is illegible. Plus the time needed to be increased due to my chia seed mixture addition. Just keep checking it. The recipe does say that it's done when the top of the bread springs back when lightly touched with your finger tip. I used the toothpick method.
This recipe is adapted from a home ec. class that I took in jr. high, back in the 70's. Instead of using xanthan gum, I used chia seeds as the binder: Grind up some chia seeds. Mix it with boiling water at a 1 part chia, 2 parts water ratio. This will form a gooey mixture. When a recipe calls for xanthan gum, replace it with an equal amount of the gooey chia seed mixture. If you are converting a recipe, use 1 tsp for every cup of "flour". Note: you may have to increase the baking time due to the added moisture. I'm going to share my converted gluten-free version. Of course you can just use all purpose flour and omit the chia seeds, and that's the original recipe.