Yield: 1 Loaf
Ingredients
- 2.7 ounces (75 g) unsalted butter
- 10.6 ounces (30 g) granulated sugar
- 3 eggs
- 8 ounces (227 g) pureed pumpkin
- 1/3 cup (79 ml) water
- 5 ounces (142 g) white rice flour
- 2.4 ounces (68 g) tapioca flour
- 1 teaspoon xanath gum
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 2.7 ounces (75 g) pecans, chopped
Instructions
- In a mixing bowl fitted with the paddle attachment cream the butter and the sugar until light and sandy in texture.
- Mix in the eggs until fully incorporated. Stir in the pureed pumpkin and the water until just combined.
- Blend in the spices, baking powder and soda, and flours until smooth. Mix in the nuts. Poor into a greased, paper-lined bread pan.
- Bake at 350° (180° C) for 70-to-80 minutes, or until the top springs back when touched. Cool on a rack before removing from the pan.