This is my first attempt at creating a gluten free pumpkin bread. I used my gluten-free flour blend that I have used successfully on 3 other cakes now, however, the top center never would cook thoroughly, but was just as yummy. I was really afraid the rest would dry out if I cooked it much longer, but you’re welcome to give it a try. I couldn’t wait until it cooled completely before I cut into it, which is no-no, but well worth it. This gluten free pumpkin bread is just as moist as my gluten free banana bread, and the best pumpkin bread recipe I’ve ever had gluten free, or not! Enjoy and let me know how yours turns out. I bet these would make perfect muffins.
UPDATE: See comment below from someone who made this without the center being wet.
UPDATE: It freezes really well, and was perfect after defrosting at room temperature.
A gluten free pumpkin bread which improves with age! Freezes well, too.
Ingredients:
- 1/2 stick (4 Tablespoons) unsalted butter or buttery spread, softened
- 2/3 cup sugar (or evaporated cane juice)
- 1 1/8 cups canned pumpkin (not pumpkin pie type), less than a 15 oz. can
- 2 eggs, at room temperature
- 1 egg white, at room temperature
- 1/2 cup high protein milk (cow's, almond milk,etc.)
- 1 teaspoon pure vanilla extract
- 1 3/4 cups Carla's Gluten-free Cake Flour Blend Recipe
- 1 1/2 Tablespoons pumpkin pie spice
- 1/4 teaspoon sea salt or salt
Instructions:
- Spray oil or oil a 9x5" loaf pan.
- In a bowl add pumpkin or allspice to flour blend and whisk well.
- Preheat oven to 350°F.
- In the bowl of your mixer, add butter and sugar and mix on medium speed until combined, scraping sides of bowl as needed.
- Add pumpkin, eggs, milk and vanilla a little bit at a time and mix on medium speed (No. 4 on a KitchenAid mixer) until well blended.
- Add flour mixture to wet mixture and blend on low-medium speed until well incorporated. The batter should be the consistency of cake batter, if not, a little thicker.
- Pour batter into loaf pan; distribute evenly.
- Place in oven and bake for about 60-65 minutes or until no longer wet to the touch in the cracks and a toothpick inserted in the cake (not the cracks) comes out clean.
- Carefully remove from the pan and place on a cooling rack.
- Slice with a serrated knife.
- Store left-overs once completely cooled.
This was delicious! Not doughy at all. Added chocolate chips. Pure heaven!
So glad you enjoyed it, Diane! If it weren’t for my pumpkin allergies I could eat this 24/7!
Carla
Mmmmm….sounds good. I’m looking forward to trying this. I may make muffins and freeze part. I’m betting they will be really good for a grab and go breakfast.
Wanda, sounds like a great plan. Send me some, will you? LOL!
Enjoy,
Carla
I followed your recipe to the letter and it cameout as flat as a pancake, almost. Not bread-like at all–completely gooey and flat. Why do you not use something to raise the dough? Eggs are not enough to raise this bread.
Bummer!
CG
Hi Chris, if you click on the link to Carla’s Gluten Free Cake Flour Blend, you’ll see that it contains baking powder and baking soda. Did you substitute Carla’s Gluten Free Cake Flour Blend with an all purpose flour?
Facebook Comment:
Thanks for the recipe! I made it this morning and it’s a hit! I love pumpkin anything.
I cooked it for 60 min. in my oven and nope, not wet just moist. The top is nice and crusty but not too crusty.
I added a few chocolate chips in hopes that the kids might eat it.
A.D.