Gluten Free Pumpkin Bread

I miss pumpkin bread.  It’s the one thing that I invariably want to eat once the fall weather starts to roll in.  Mom made some this weekend and, though I couldn’t eat it, that wondrous blend cinnamon, ginger, allspice and nutmeg made my mouth water.  Here’s my recipe for gluten free pumpkin bread and, if I do say so myself, is pretty wonderful.  If you try it, let me know in the comment section!

What You Need:

2 1/2 cups gluten free flour
3 cups brown sugar
5 teaspoons pumpkin pie spices (buy McCormick’s blend or make your own with cinnamon plus ground ginger, allspice and nutmeg)
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon xanthan gum
4 large eggs
1 can pure pumpkin, size large!
1 cup vegetable oil
1/2 cup orange juice

Note:  Sarah in the Kitchen blog reader, Pat Crist, subtituted applesauce for the one cup of oil for a more calorie-conscious pumpkin bread.  She also added an extra 1/2 teaspoon of xanthan gum.

What You Do:

Preheat oven to 350°F. Spray two 9-by-5-inch loaf pans lightly with nonstick cooking spray.  In a large bowl, whisk together gluten free flour, cornstarch, pumpkin pie spice, baking soda, salt and xanthan gum. In a second bowl, mix together eggs, oil and orange juice. Add sugar and pumpkin to wet ingredients and mix well.  Add pumpkin mixture to dry ingredients. Mix until a smooth batter form and let rest a few minitues.  Divide batter between pans and bake for 1 hour or until a toothpick comes out clean.  Remove pans and cool in pan on a wire rack for about 5 minutes then place breads directly on rack. Cool before slicing or you’ll have a mess on your hands!  Store wrapped in plastic wrap at room temperature for 5 days or wrap/freeze for 3 months.


2 thoughts on “Gluten Free Pumpkin Bread

  1. You could use a regular size can but the pumpkin-ness won’t be as strong and it might be a little lighter in color. Get some orange juice, a small pint would suffice. Don’t forget to clean your workspace before you start.

    Also, haven’t checked about GF offerings at the Big E…I should research that this week. I bet we’ll see labeling though…we should go and have a scavenger hunt! 🙂

  2. gluten free flour- check
    brown sugar- check
    McCormick’s pumpkin pie spices- check
    baking soda-check
    salt- check
    xanthan gum- check
    eggs- check
    canned pumpkin- check (but I think I only have a regular size can…will this be okay, too?)
    vegetable oil- check
    orange juice- need!

    Oh, this recipe is so on….like Donkey Kong. Hey, are their any gluten-free offerings at the Big E in the state buildings? I think you should find out about being part of the Massachusetts building with your delcious gf baked goodies. : )

Comments are closed.