Pamelas Pumpkin Loafgluten Free Recipes

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GLUTEN-FREE PUMPKIN BREAD



Gluten-Free Pumpkin Bread image

This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.

Provided by antally

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

1 cup pumpkin puree
¾ cup white sugar
2 eggs, beaten
¼ cup canola oil
¼ cup applesauce
1 ¾ cups gluten-free multi-purpose flour (such as Mixoflour)
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  • Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 21.2 g, Cholesterol 37.2 mg, Fat 6.7 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 374.1 mg, Sugar 19 g

PAMELAS PUMPKIN LOAF,GLUTEN FREE



Pamelas Pumpkin Loaf,gluten Free image

from pamelas pancake mix that is gluten free for missy and cris to find missy and jackie really liked this recipe

Provided by Dienia B.

Categories     Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 12

4 tablespoons butter, melted
2 eggs
1 1/2 cups pamelas pancake mix, gluten free
1 teaspoon cinnamon
1 cup pumpkin, canned
1/2 cup sugar
1/4 teaspoon ground cloves
1/2 teaspoon ginger
1/2 teaspoon salt
4 tablespoons butter, melted
1/2 cup brown sugar
1/2 cup pecans, chopped

Steps:

  • mix all loaf items
  • pour into 8x4 loaf pan that has been sprayed with pam
  • mix topping and sprinkle on top.
  • bake in 350 degree oven 60 minutes until done.

Nutrition Facts : Calories 2913.7, Fat 150.7, SaturatedFat 66.9, Cholesterol 657.2, Sodium 4519.9, Carbohydrate 365.9, Fiber 12.8, Sugar 210.8, Protein 39.7

PAMELA'S PANCAKES - GLUTEN FREE



Pamela's Pancakes - Gluten Free image

Another recipe using Pamela's Baking & Pancake Mix. These are the only pancakes I make - no one ever has the idea that these might be wheat free. Makes 6 4-inch pancakes.

Provided by LARavenscroft

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup Pamelas ultimate baking and pancake mix
1 large egg
3/4 cup water
1 tablespoon oil

Steps:

  • Mix all ingredients until there are no lumps.
  • Batter should not be too thick or too thin - add more baking mix or water as necessary.
  • Pour 1/4 cup batter onto a pre-heated, lightly greased griddle (medium low heat or 350 degrees for an electric griddle), flip once.
  • Serve immediately.
  • Extra pancakes can be cooled, then wrapped in plastic and frozen.
  • To reheat, remove any wrapping, and microwave pancakes wrapped in a paper towel about 1 minute.

Nutrition Facts : Calories 31.9, Fat 3.1, SaturatedFat 0.6, Cholesterol 31, Sodium 12.7, Carbohydrate 0.1, Protein 1.1

PAMELA'S CORN MUFFINS - GLUTEN FREE



Pamela's Corn Muffins - Gluten Free image

This is another recipe using Pamela's Baking & Pancake Mix. I use it quite often as it is very versatile. These make great muffins to go along with soup on a cold winter night. This recipe can also be made as corn bread in an 8-inch square pan.

Provided by LARavenscroft

Categories     Quick Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 7

1 1/4 cups Pamelas ultimate baking and pancake mix
1 cup yellow cornmeal
1/3 cup sugar
1/2 teaspoon salt
2 eggs, beaten
1 cup milk
2 tablespoons butter, melted

Steps:

  • Pre-heat oven to 375 degrees.
  • Grease a 12-cup muffin tin.
  • Mix all ingredients together.
  • Fill muffin tins 3/4 full.
  • Bake for 15-20 minutes.
  • For cornbread: Follow directions above. Pour into a greased 8-inch square pan and bake for 20-25 minutes. Makes 9 servings.

Nutrition Facts : Calories 100.5, Fat 3.9, SaturatedFat 2, Cholesterol 43.2, Sodium 135.7, Carbohydrate 14.4, Fiber 0.7, Sugar 5.7, Protein 2.6

PUMPKIN ROLL (GLUTEN FREE!)



Pumpkin Roll (Gluten Free!) image

Warning: This is DANGEROUSLY addicting!! :) The mix of cream cheese and pumpkin rolled up together is exquisite, indeed, and even better, it is now gluten free! Actually, this was one of the easiest recipes for me to make a gluten free version of, and I actually truly prefer it to any other pumpkin roll! We've actually given this recipe to non-gluten-sensitive friends as they too agreed it was amazing! You can check out more GF recipes on my blog: www.glutenfreegirls.blogspot.com

Provided by edush06

Categories     Dessert

Time 30m

Yield 1 roll-cake

Number Of Ingredients 14

3 eggs
1 cup granulated sugar
2/3 cup pumpkin
1 teaspoon lemon juice
1/8 cup cornstarch
1/8 cup soy flour
1/4 cup tapioca flour
1/4 cup rice flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Steps:

  • Beat eggs on high for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice.
  • Stir together corn starch, soy flour, tapioca flour, rice flour. Stir in xantham, baking powder, cinnamon, ginger, nutmeg, and salt. Fold this combination into the pumpkin mixture. Spread into a greased and floured 15"x10"x1" pan. Bake at 375 F for 15 minutes.
  • Turn out on a towel dusted with powdered sugar. At narrow end, roll towel and cake into a roll. Cool completely.
  • Filling: Mix 1 cup powdered sugar, 8 oz neufechtal cheese (1/3 less fat cream cheese), 4 tsp butter, and 1/2 tsp vanilla. Beat until smooth.
  • Unroll cake, remove towel, and spread filling evenly on the cake. Re-roll the cake and filling into a long log. Wrap in saran wrap or place on a plate and chill. Serve by slicing ends of the log.

Nutrition Facts : Calories 1294.7, Fat 18.6, SaturatedFat 5.5, Cholesterol 634.5, Sodium 1741.3, Carbohydrate 262.7, Fiber 4.5, Sugar 202.7, Protein 26.5

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