[From The Kid-Friendly ADHD & Autism Cookbook: The Ultimate Guide to the Gluten-Free, Casein-Free Diet by Pamela J. Compart, MD, and Dana Laake, RDH, MS, LDN. Published by Fair Winds Press. Copyright © 2006 by Pamela J. Compart and Dana Godbout Laake. Compare prices.]
This bread freezes really well, if it lasts that long!
Yield: 3 loaves or 24 muffins
- 3-1/2 cups (490 g) GF flour blend of choice
- 1/2 teaspoon xanthan gum
- 3 cups (600 g) sugar
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 1-1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 cup (235 ml) canola oil
- 2/3 cup (160 ml) water
- 1 can (15 ounces, or 420 g) pumpkin puree
- 2 eggs, beaten
- 6 to 12 ounces (170 to 340 g) GFCF semisweet chocolate chips (optional)
Preheat oven to 350°F (180°C, gas mark 4). Combine flour blend, xanthan gum, sugar, cinnamon, nutmeg, salt, and baking soda in a large bowl. In a separate bowl, combine oil, water, pumpkin, and eggs. Combine the dry and wet mixtures thoroughly. Add the chocolate chips, if using.
Divide the batter equally among three 8 x 4-inch (20 x 10-cm) loaf pans or two 12-compartment muffin pans that have been sprayed with nonstick spray. Bake loaves for 45 to 50 minutes; bake muffins for 40 minutes. When toothpick in the center comes out clean, the loaves/muffins are done. Cool completely before cutting and serving.
Calories (kcal): 342. Total fat: 14g. Cholesterol: 16mg. Carbohydrate: 54g. Dietary fiber: 2g. Protein: 3g. Sodium: 246mg. Potassium: 112mg. Calcium: 17mg. Iron: 1mg. Zinc: 1mg. Vitamin A: 3962IU.
