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GF Pumpkin Bread

  • 3/4 c. teff flour
  • 3/4 c. sorghum flour
  • 3/4 c. tapioca starch
  • 3/4 c. arrowroot starch
  • 1/2 c. brown rice flour, superfine
  • 3-3/4 t. guar gum
  • 2 t. baking soda
  • 1-1/2 t. salt
  • 1/2 t. pumpkin pie spice
  • 1 t. cinnamon, ground
  • 1 t. nutmeg, ground
  • 1/2 t. cloves, ground
  • 1/4 t. ginger, ground
  • 4 eggs
  • 1/2 c. unsweetened applesauce
  • 1/2 c. vegetable oil (I used Canola)
  • 2/3 c. water
  • 15 oz. can pumpkin puree
  • 2 c. sugar


  1. Preheat oven to 350*.  Spray 2 loaf pans with Pam and set aside.
  2. Sift dry ingredients (teff flour through ginger) until well mixed.  Set aside.
  3. Mix eggs, applesauce, oil, pumpkin, and sugar together until well blended.   Mix in a little at a time of the dry ingredients into the wet until well incorporated.
  4. Pour into loaf pans and bake for 50-55 minutes (mine took 55) until they pass the toothpick test. 


Notes:  You probably could replace some of the sugar with agave, honey, or sugar substitute if that much white sugar scares you.  Egg whites for whole eggs and more applesauce to the oil would also make it a bit healthier. 


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