THE GLUTEN-FREE GANG
 
BASICS CLASS
CALENDAR OF EVENTS
PHOTO GALLERY
GF FAMILY FUN DAY
GOLF BENEFIT
LINKS
LOCAL RESOURCES
REGIONAL SUPPORT
RECIPES-MAIN
RESTAURANTS
 

PUMPKIN BREAD

2004 Conference Cookbook

Ingredients:

cup

Shortening

2 cup

Sugar

4

Eggs

1 lb. can

Pumpkin

cup

Water

3 cup

Ener-g Brown Rice Baking Mix

3 tsp.

Soda

1 tsp.

Salt

tsp.

Baking Powder

2 tsp.

Cinnamon

2 tsp.

Cloves

cup

Coarsely Chopped Nuts

cup

Raisins

Directions:

1.       Grease two 9 x 5 x 3 loaf pans or three 8 x 4 x 2 loaf pans.

2.       In a large bowl, cream shortening and sugar until fluffy.

3.       Stir in eggs, pumpkin and water.

4.       Blend flour, soda, salt, baking powder, cinnamon and cloves.

5.       Stir in raisins and nuts.

6.       Pour into pans.

7.  Bake 350 degrees for 70 minutes or until wooden pick inserted in center comes out clean.

BAKED GOODS BREAKFASTS DESSERTS MAIN DISHES SIDES SUBSTITUTIONS BACK TO RECIPES

   

The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
P.O. Box 91091, Columbus, OH 43209