Recipe: Gluten Free Pumpkin Bread from Golden Palate Hotel Jerome in Aspen, Colorado!

Just in time for pumpkin season, I am proud to present this great recipe for gluten-free Pumpkin Bread from my friends at Hotel Jerome!

pumpkin_bread

Photo and recipe courtesy of Hotel Jerome, Aspen, CO

Gluten Free Pumpkin Bread

Makes 1 Loaf

1 (15 ounce) can pumpkin purée
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups gluten free all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Note: if you are trying to watch sugar for dietary reasons, you may experiment and substitute with the natural sweeteners honey/agave instead to taste.
Method:

Preheat oven to 350 degrees. Grease and flour three 7×3 inch loaf pans. In a large bowl, mix pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Bake for about 50 minutes.

– Pastry Chef, Hotel Jerome

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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