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Wednesday, December 7, 2016
Today's recipe is courtesy of Blends by Orly. It will yield one loaf of bread.
Gluten-Free Pumpkin Bread Recipe
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.