It all started with a challenge from Team DDPYOGA member and fellow DDP Radio co-host Mike Mullins. September had arrived and he wanted pumpkin recipes. So what better way to welcome autumn than a fragrant loaf of pumpkin bread? This is moist and delicious and full of beta carotene and fiber, thanks to a can of pumpkin puree. Please note: this is a gluten-free pumpkin bread which means a different texture and therefore a different baking process. Gluten-Free breads and the like tend to be gummier than their wheat-based counterparts. Add a can of pumpkin puree into the mix (literally) and you’ve got some serious goo to contend with. This bread requires extra baking time because of it.
My first loaf was quite hard and crusty on the outside, but still a little soft and mousse-like on the inside. So I had to up the baking time and round things out by letting the bread sit in a cooling oven. This way it still continues to cook but the exterior doesn’t get charred! Definitely let this cool before slicing into it. You want it as set as possible. As always, the sugar content is modest. The effect is a slight sweetness, not an overpowering one. Besides, it pairs perfectly with a little butter-honey mixture, apple butter, or your favorite jam. Don’t decide it’s too bland right off the bat. Give your taste buds time to adjust to not being assailed with an avalanche of white sugar.