Pumpkin Bread (gluten free)
By far my son’s favorite, pumpkin bread goes strong around here a better part of the year. It’s wonderful for breakfast or top with ice cream or a whipped treat and enjoy a yummy dessert. While it is still a treat, at least your still getting a nutritious vegetable in everyone. This version is gluten free and I do use an assortment of grains. If you prefer to keep this simple, you may use a good gluten free flour mix or substitute wheat flour. You may also use canned or boxed pumpkin purée or substitute other squash like Kabocha or Kuri for a really flavorful alternative
I’ll get right to the recipe...
Gluten Free Pumpkin Bread
yeilds 2 loaves
1 1/4 cup gf flour blend (such as Cup4Cup or Bob’s Red Mil 1:1)
1 cup gf oat flour
1/2 cup almond flour
1/2 cup flax meal
1/4 cup buckwheat flour
1/4 cup teff (or teff flour)
(you may use only gf flour blend- use 3 1/2 cups)
1 1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 1/2 cups turbinado sugar
1 cup sunflower seed oil or olive oil
2 1/2 cups pumpkin purée
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1- prepare two loaf pans with butter or oil of choice and line with parchment (see image below).
2- preheat oven to 350F
3- In a large bowl, whisk together all flours with salt, baking soda and baking powder. Set aside.
4- Using a mixer, cream eggs and suar until light and creamy. Add oil and continue to beat until fully incorporated. Lower speed and add pumpkin, vanilla, cinnamon and ginger until fully combined.
5- Resuce mixer to lowest setting and add flour mixture 1/3 at a time and mix just until incorporated. Do not over beat.
6- Add to prepared loaf pans. Make sure batter is a good 1 1/2” below the rim. Place pans on a baking sheet and bake for 1 hour or until toothpick crumbs out with some moist crumbs. If you prefer, you make bake an additional 5-10 minutes.
7- Allow to cool for about 15 minutes and turn out on a baking rack to continue to cool.
Slice and enjoy!
(also great toasted with butter of choice)
my kids always try to get away with eating the top!