Name: Non Gluten Pumpkin Bread | Japanese Rice Flour
Prep time: 15 min
Cook time: 60 min
Total time: 80 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup Japanese Non-Gluten Rice Flour; 1/2 teaspoon baking powder; 1 cup almond flour or another gluten-free flour of choice; 1/3 cup tapioca flour; 1 teaspoon baking soda; 1 teaspoon pumpkin spice; 3/4 cup cane sugar; 1 1/4 teaspoon cinnamon; 1/2 teaspoon salt; 1 cup pumpkin puree; 1/3 cup unsalted butter, melted and cooled; 1/3 cup sour cream or plain yogurt; 2 large eggs, lightly beaten

This extra moist and rich-in-flavor Gluten-Free Pumpkin Bread is foolproof and easy to make. It’s a must have during the holiday season and is guaranteed to become an instant family favorite. It is equally great for lunchboxes or with your afternoon tea.

The combination of Japanese Non-Gluten (Gluten-Free) Rice, almond, and tapioca flours results in a delicate and fluffy texture that makes this bread truly irresistible. For extra indulgence, serve it thickly sliced with whipped butter and some maple syrup.

The bread will keep for up to 3 days in an airtight container (or wrapped in plastic wrap) and also freezes well for up to 2 months.

Fun facts: Pumpkin is typically referred to as a vegetable but technically it’s a fruit and is native to Mexico. They are a good source of vitamin A, potassium and fiber. Over 1 billion pumpkins are grown in the U.S. each year with the majority (about 80%) available in October.

YIELD: 10 servings
PREP TIME: 15 min
BAKE TIME: 50-60 min
RECIPE TYPE: American | Dessert | Gluten -free

Ingredients

1 cup Rice Flour
1/2 teaspoon baking powder
1 cup almond flour or another gluten free flour of choice
1/3 cup tapioca flour
1 teaspoon baking soda
1 teaspoon pumpkin spice
3/4 cup cane sugar
1 1/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup pumpkin puree
1/3 cup unsalted butter, melted and cooled
1/3 cup sour cream or plain yogurt
2 large eggs, lightly beaten

Directions

Step 1

Heat the oven to 350°F/177C/Gas 4. Lightly grease and line with parchment paper a 4 x 8-inch loaf pan and set aside.

Step 2

Gluten-Free Rice Flour with the rest of the dry ingredients in a bowl.

Step 3

Whisk together pumpkin puree, melted butter, sour cream, and eggs in a large bowl. Add the dry ingredients and whisk lightly, until just combined (do not overmix). Transfer the batter to the prepared pan and smooth the top.

Step 4

Bake for 50 to 60 minutes, or until a cake tester or a skewer inserted in the center comes out clean. Place on a wire rack to cool for 5 minutes in the pan, then remove and let it cool to a room temperature before slicing.

Cook’s Notes

Add 2/3 cup ground pecans or walnuts, chocolate chips or raisins to the mixture.
Scatter 1/2 cup pumpkin seeds on top before baking.
If you follow a low carb diet, substitute sugar with a sweetener of choice.
Omit the pumpkin spice and add 1/2 teaspoon of each nutmeg and ground ginger.
You may substitute sour cream or yogurt with milk and butter with oil.