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It’s The Great Gluten-Free Pumpkin Bread

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.



 

 



It's The Great Gluten-Free Pumpkin Bread
Print Recipe
Prep Time
20 minutes
Cook Time
45 minutes
Prep Time
20 minutes
Cook Time
45 minutes
It's The Great Gluten-Free Pumpkin Bread
Print Recipe
Prep Time
20 minutes
Cook Time
45 minutes
Prep Time
20 minutes
Cook Time
45 minutes
Ingredients
  • 2 cups gluten-free all-purpose baking flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon all-spice
  • 1 teaspoon cinnamon
  • 1 15-ounce can pumpkin
  • 1/2 cup light olive oil or grapeseed oil
  • 2 eggs room temperature
  • 1/2 cup coconut palm sugar
  • 2 tablespoons molasses
Servings:
Instructions
Recipe Notes

Instructions:

Preheat oven to 350

Whisk dry ingredients (except the sugar) together in a small bowl. In a larger bowl, mix the pumpkin, oil, eggs, sugar, and molasses with an electric beater on low. Increase to medium after a minute until completely smooth. Add dry ingredients, 1/3 cup at a time until blended. Batter will be extremely thick. Spray a loaf pan with cooking spray and scrape batter into pan. Bake for 45 minutes. Turn off oven and let the bread cool in the oven for at least a half-hour. Remove from oven and let cool to room temperature or just slightly warm before slicing. Enjoy plain or with the topping of your choice – mine is unsalted butter!

An aromatic dessert or snack

An aromatic dessert or snack

 

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    This one is for Great Lakes Collagen: