Shakin & Bakin Foodie Blog

Two years ago my 67 year old mother developed a lot of stomach issues, with most of them being contributed to foods that contained gluten. After her diagnosis, her doctor recommended a gluten-free diet. It's take months, but she has finally converted and 95% of her daily intake contains no gluten at all. Now that the holidays are here, we've been printing out recipes and coming up with a holiday menu to help keep her on track.

Today's recipe is courtesy of Blends by Orly. It will yield one loaf of bread.

Gluten-Free Pumpkin Bread Recipe

4 eggs
1 2/3 cups white granulated sugar
1 cup canola or vegetable oil
1 15 oz can pumpkin puree
2 cups Blends by Orly Sydney Blend
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
3/4 cup raisins

Heat: Preheat the oven to 350 degrees and spray a 6x11-inch loaf pan with nonstick spray or line with parchment paper.

Mix: 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.

Bake: Scrape batter into prepared loaf pan and bake for about 45 minutes or until a toothpick inserted into center comes out clean. For mini loaves, bake for 30 minutes. Let cool before unmolding.

* Optional: Sprinkle pumpkin seeds on top of the batter before baking for garnish. Pumpkin seeds will get toasted in the while baking.