Pumpkin Eggnog Bread With Bobs Red Mill Flour Recipes

GLUTEN-FREE PUMPKIN BREAD

Steps:

• Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside
• Place the pumpkin (1 cup, NOT one can), eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.
• In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
• Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired sprinkle the top with rolled oats.
• Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.

PUMPKIN EGGNOG BREAD WITH BOB'S RED MILL FLOUR

Steps:

• Preheat oven to 350 degrees
• Blend together eggnog, eggs, oil and pumpkin. Once blended add sugar and beat again.
• In a separate bowl mix together flour, soda, powder, salt and spices
• Slowly add flour mixture to the wet ingredients beating after each addition
• If making mini loaves bake for 35 minutes
• If baking 1 big loaf bake for 55 minutes

EGGNOG PUMPKIN BREAD

Steps:

• Cream butter and sugar until fluffy.
• add eggs and blend well.
• add EggNog and Pumpkin mix completely.
• combine all dry ingredients and mix well with wet ingredients until well blended.
• pour into two 9" greased loaf pans.
• Bake at 350* for 45 min or until tooth pick comes out clean.