Pumpkin-Sage Bread (Gluten-Free) |
Author: Nicole
- 2 cups all-purpose flour plus extra for greasing pans (regular or gluten-free – see Note)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 4 tablespoons chopped fresh sage
- 12 tablespoons (1-1/2 sticks) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 15-oz can 100% pure pumpkin (preferably organic)
- Preheat oven to 325°F. Spray two 9x5 loaf pans with canola oil and dust with flour.
- In a medium bowl, combine flour, baking soda, baking powder, sea salt, cloves, cinnamon, nutmeg and sage. Whisk until well combined.
- Using a stand mixer or handheld mixer, beat butter and sugar on medium speed until just blended.
- Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. If the mixture looks grainy, it’s okay.
- Add flour mix and mix on low speed until combined.
- Spoon batter into the prepared pans. Bake for 65 to 75 minutes or until a toothpick inserted in the middle comes out clean.
- Let loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool to room temperature.
Recipe by Riegl Palate at https://www.rieglpalate.com/pumpkin-sage-bread-gluten-free/
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