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Receta RAISIN PUMPKIN BREAD GLUTEN FREE

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EATING GLUTEN-FREE DOESN'T MEAN YOU CAN'T HAVE A RAISIN AND PUMPKIN QUICK BREAD, THANKS TO THIS RECIPE.
RECIPE FOR BUTTERMILK SUBSTITUTE:
1/2 CUP ORGANIC MILK
1/2 TABLESPOON ORGANIC CIDER VINEGAR OR LEMON JUICE.
1 CAN ORGANIC PUMPKIN = 2 CUPS (CAN DOUBLE RECIPE)

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8
Tags:

Ingredientes

Cost per serving $0.59 view details
  • 3/4 CUP PACKED ORGANIC BROWN SUGAR
  • 1/4 CUP ORGANIC BUTTER, SOFTENED
  • 1 CUP ORGANIC CANNED PUMPKIN = 1 CAN IS 2 CUPS
  • 2 ORGANIC EGGS
  • 1/2 CUP BUTTERMILK SUBSTITUTE, SEE ABOVE RECIPE
  • 1/4 CUP ORGANIC MAPLE SYRUP
  • 2 CUPS GLUTEN-FREE ORGANIC ALL-PURPOSE FLOUR
  • 1 1/2 TEASPOON ORGANIC XANTHAN GUM
  • 2 TEASPOONS ORGANIC BAKING POWDER
  • 1/2 TEASPOON ORGANIC SALT
  • 1/2 TEASPOON ORGANIC GROUND CINNAMON
  • 1/2 TEASPOON ORGANIC GROUND NUTMUG
  • 1/4 TEASPOON ORGANIC BAKING SODA
  • 1/4 TEASPOON ORGANIC GROUND CLOVES
  • 1/2 CUP ORGANIC RAISINS

Direcciones

  1. PREHEAT OVEN TO 350 DEGREES F. GREASE A 9 X 5 X 3 INCH LOAF PAN OR USING PAN WITH 8 MINI LOAVES AND LINE WITH CUT PARCHMENT PAPER FOR PERFECT LOAVES.
  2. BEAT BROWN SUGAR AND BUTTER TOGETHER IN A MIXING BOWL.
  3. ADD 1 CUP PUMPKIN, EGGS, BUTTERMILK AND MAPLE SYRUP AND CONTINUE BEATING WITH BROWN SUGAR AND BUTTER.
  4. COMBINE THE GLUTEN-FREE FLOUR, XANTHAN GUM, BAKING POWDER, SALT, CINNAMON, NUTMEG, BAKING SODA AND CLOVES IN SEPARATE BOWL. BLEND INTO THE PUMPKIN MIXTURE UNTIL SMOOTH.
  5. FOLD THE RAISINS INTO BATTER.
  6. PUT BATTER INTO PARCHMENT PAPER LINED LOAF PAN.
  7. BAKE IN PREHEATED OVEN FOR 45 MINUTES OR UNTIL TOOTHPICK COMES OUT CLEAN. TOP WILL START TO BROWN.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 71g
Recipe makes 8 servings
Calories 205  
Calories from Fat 61 30%
Total Fat 6.94g 9%
Saturated Fat 4.01g 16%
Trans Fat 0.0g  
Cholesterol 62mg 21%
Sodium 564mg 24%
Potassium 178mg 5%
Total Carbs 36.07g 10%
Dietary Fiber 0.5g 2%
Sugars 32.34g 22%
Protein 1.9g 3%
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