L’ART DE VIVRE THE AUBERGE BLOG

Hotel Jerome

Sep 27, 2013

Served at Hotel Jerome, Aspen Colorado


Gluten Free Pumpkin Bread (Makes 1 Loaf)

  • 1 (15 ounce) can pumpkin purée
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups gluten free all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Method:

Preheat oven to 350 degrees. Grease and flour three 7×3 inch loaf pans. In a large bowl, mix pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Bake for about 50 minutes.

– Aleece Gallagher 
Pastry Chef, Hotel Jerome