Thanksgiving Pumpkin Bread Recipe!!!

To contact us Click HERE
Hi Everybody!
If you are in search for an easy last-minute Thanksgiving recipe look at this!
It is delicious and a total crowd pleaser.  Who doesn't love pumpkin bread?
Serve this along side dinner or as a dessert.  To plan your gluten-free Thanksgiving...get our cookbook: The No Excuses Gluten Free Cookbook on Kindle.  Or on our website: http://noexcusesglutenfreecoookbook.com

As always, if a recipe calls for "GF Flour Blend," you must use the blend we developed.  Here is the recipe for the flour blend: http://noexcusesglutenfreecookbook.blogspot.com/2012/10/gluten-free-flour-blend-recipe.html

Enjoy!





Pumpkin Bread

½ cup unsalted butter
¾ cup brown sugar
¾ cup sugar
2 ¼ cup GF Blend
¾ cup almond flour
1 ½ teaspoons xanthan gum
1 tablespoon powdered egg whites
1 1/8 teaspoon baking soda
2 ¼ teaspoons baking powder
¾ teaspoon salt
2 ¼ teaspoons cinnamon
¼ teaspoon ground ginger
¾ teaspoon ground cloves
¼ teaspoon ground nutmeg
3 eggs
1 (15-oz.) can pumpkin puree
¾ cup milk
1 ½ teaspoons vanilla extract
1 ½ tablespoons cognac
1 cup pecans
 
Preheat the ovento350° and butter three 7 x 3.5 x 2-inch pans. Cover the bottom and the sides of the pan with parchment and butter thetops of the parchment.  You can also justbutter the pan and omit the parchment paper. Whisk to combine the dry ingredients and the pecans.  Set aside.
Using the paddleattachment of an electric mixer, cream the butter and the sugars until lightand fluffy.  Add the eggs, the cognac,and the vanilla extract.  Scrape down thesides of the bowl and add the pumpkin purée. Add the dry ingredients, alternating with the milk, until thoroughlycombined.  Turn the batter out into theprepared pans and bake for about 50-55 minutes, until the tops are golden and atester inserted into the center comes out clean.  Let cool in the pan for 10 minutes beforeremoving to a wire rack to cool completely.