Fall Festive Pumpkin Bread

I’ve recently become gluten free. Whether it’s a for now or a lifetime change is still TBD, but regardless I.MISS.BREAD. I decided that just because I’m GF shouldn’t mean I miss out on a good loaf of pumpkin bread this fall! I found a recipe for a vegan and GF pumpkin bread on http://www.godairyfree.com. And believe me, you don’t have to be either vegan (I’m not!) or GF to enjoy this recipe. I took a loaf to work today and it was equally a crowd pleaser to those with and without dietary restrictions.

Prep Time: 20 Minutes

Cook Time: 50 Minutes

Serves: 12 servings
Ingredients
  • 1-1/3 Cups Brown Rice Flour (can use white rice flour if preferred)
  • ½ Cup Potato Starch
  • ¼ Cup Tapioca Starch
  • ¼ Cup Buckwheat Flour
  • 2 Teaspoons Xanthan Gum (can sub guar gum for corn-free)
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1-1/2 Teaspoons Pumpkin Pie Spice
  • ½ Teaspoon Ground Cinnamon
  • ½ Teaspoon Salt
  • ⅔ Cup Packed Brown Sugar or Coconut / Palm Sugar
  • 1 15-ounce Can Pumpkin Puree
  • ½ Cup Oil (grapeseed, coconut, canola, etc.; your choice)
  • ½ Cup Pure Maple Syrup
  • ¼ Cup Water
  • 1 Teaspoon Vanilla Extract
Instructions
  1. Lightly grease and flour (I used a little tapioca flour) 4 mini-loaf tins, or one large tin, and preheat your oven to 325ºF.
  2. In a medium-sized bowl, combine the flours, starches, xanthan gum, baking powder, baking soda, spices, and salt. Set aside.
  3. In a large bowl, combine the sugar, pumpkin, oil, maple syrup, water, and vanilla.
  4. Stir in the flour mixture until all is just combined. It actually becomes smooth quickly.
  5. Divide the batter between your prepared tins, smoothing out the tops with the back of a spoon or spatula, since it will be a little thick.
  6. Bake the bread for 45 to 55 minutes, or until firm to the touch.
  7. Let the loaves cool for 10 minutes, before popping them out to cool completely on a wire rack.

Hope you enjoy this fall festive treat as much as I did!

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