Enjoy the taste of Starbucks Pumpkin Bread, only gluten free! This bread is moist and well spiced. Perfect for a mid-morning coffee break. The pumpkin seeds are a nice addition!
- 1 1/2 cups Domata Gluten Free Recipe Ready Flour
- 1 cup sugar
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon clove
- ** if you are going to use pumpkin pie spice, use a scant 2 teaspoons of spice in place of the spices mentioned here
- 2 eggs, beaten
- 1 cup pumpkin puree
- 1/2 cup vegetable oil (do not use olive or peanut oil)
- 1/2 teaspoon vanilla
- 1/3 to 1/2 cup roasted and salted pumpkin seeds
Preheat oven to 350 degrees. In a large bowl add all of the dry ingredients; flour, sugar, salt, baking soda, salt, and spices. Sift the dry ingredients together. In a smaller bowl mix together the 2 beaten eggs, the oil, and the vanilla. Once the liquid ingredients are mixed well pour over the dry ingredients. Stir until the lumps are out. Do not over-stir the mixture. Pour into a 9x5x3 inch loaf pan that has been sprayed with non-stick spray. Sprinkle pumpkin seeds on top of bread. Bake for 50 – 60 minutes, until a toothpick comes out clean when poked in the center of the loaf. Cool for approximately 5 minutes in the pan, and then turn the pumpkin bread onto a cooling rack.
The bread cuts best when allowed to cool completely.