Source: Pulse Canada
Yield: Makes 12 servings
Nutrition (1 slice)
|3/4 c||chickpea (garbanzo) flour*||175 mL|
|3/4 c||brown rice flour blend*||175 mL|
|3/4 c||sugar||175 mL|
|2 tsp||baking powder||10 mL|
|2 tsp||pumpkin pie spice||10 mL|
|1 tsp||xanthan gum||5 mL|
|3/4 tsp||table salt||4 mL|
|2||large eggs, room temperature||2|
|1 c||milk of choice, room temperature||250 mL|
|3/4 c||canned pumpkin puree (not pumpkin pie filling)||175 mL|
|1/2 c||canola oil||125 mL|
|1 tsp||vanilla extract||5 mL|
|1/2 c||chopped pecans (optional)||125 mL|
PREPARATION TIME: 10 MIN. / BAKING TIME: 55 TO 60 MIN.
The pea flour can be replaced with white bean flour, or other flours.*
Brown rice flour blend *
1½ cups (375 ml) brown rice flour
1½ cups (375 ml) potato starch
1 cup (250 ml) tapioca flour (also called tapioca starch)
Blend thoroughly. Store, tightly closed, in dark, dry place.
1. Place rack in middle of oven. Preheat oven to 350ºF (180ºC). Generously grease 8×4-inch loaf pan.
2. In a medium mixing bowl, whisk together the chickpea flour, rice flour blend, sugar, baking powder, pumpkin pie spice, xanthan gum and salt until well blended.
3 .Add eggs, milk, pumpkin, oil and vanilla and beat with an electric mixer on low speed until blended. Increase speed to medium and beat another 30 seconds. Stir in nuts (if desired). Spread batter evenly in pan and let stand for 10 minutes.
4. Bake until loaf is browned and a toothpick inserted into the center comes out clean, about 55 to 60 minutes. Lay a sheet of foil over loaf after first 20 to 30 minutes to prevent over-browning. Cool in pan on a wire rack for 10 minutes, then remove bread from pan and cool completely on the wire rack.