{"id":326,"date":"2025-01-13T23:50:56","date_gmt":"2025-01-13T23:50:56","guid":{"rendered":"https:\/\/recipes2.thecreativepage.com\/wordpress\/?page_id=326"},"modified":"2025-01-13T23:50:56","modified_gmt":"2025-01-13T23:50:56","slug":"gluten-free-pumpkin-bread","status":"publish","type":"page","link":"https:\/\/recipes2.thecreativepage.com\/wordpress\/gluten-free-pumpkin-bread\/","title":{"rendered":"Gluten Free Pumpkin Bread"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>1 cup canned pumpkin, , not pumpkin pie filling<\/li>\n\n\n\n<li>1 teaspoon baking soda<\/li>\n\n\n\n<li>1\/2 teaspoon gluten-free baking powder<\/li>\n\n\n\n<li>1\/4 teaspoon salt<\/li>\n\n\n\n<li>3\/4 cup granulated sugar<\/li>\n\n\n\n<li>1\/2 cup brown sugar<\/li>\n\n\n\n<li>2 teaspoons pure vanilla extract<\/li>\n\n\n\n<li>3 large eggs<\/li>\n\n\n\n<li>1\/3 cup vegetable oil<\/li>\n\n\n\n<li>1 1\/2 cups gluten-free all-purpose flour flour<\/li>\n\n\n\n<li>1\/4 teaspoon xanthan gum, , leave out if your flour already has it in it<\/li>\n\n\n\n<li>1 teaspoon cinnamon<\/li>\n\n\n\n<li>1 tablespoon pumpkin pie spice<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat oven to 350\u00b0F and spray a 9 x 5 loaf pan with gluten-free cooking spray.<\/li>\n\n\n\n<li>In a large bowl add pumpkin, baking soda, baking powder, and salt and mix to combine.<\/li>\n\n\n\n<li>Add in the sugar, brown sugar, pure vanilla extract and mix until fully combined and smooth.<\/li>\n\n\n\n<li>Add the eggs and the vegetable oil to the batter and mix until smooth.<\/li>\n\n\n\n<li>Add in the gluten-free flour, xanthan gum (leave out if your flour already has it), pumpkin pie spice, and cinnamon and mix until fully combined and smooth. The batter will be thick.<\/li>\n\n\n\n<li>Spoon the batter into the greased loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Allow the bread to cool for 5-10 minutes before slicing. I like to remove the loaf from the pan after 2 minutes and cool on a cooling rack or cutting board. Enjoy!<\/li>\n\n\n\n<li>Store leftovers in an airtight container.<\/li>\n\n\n\n<li>The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Instructions<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-326","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/pages\/326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/comments?post=326"}],"version-history":[{"count":1,"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/pages\/326\/revisions"}],"predecessor-version":[{"id":328,"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/pages\/326\/revisions\/328"}],"wp:attachment":[{"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/media?parent=326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}