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.
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UPDATE: It freezes really well, and was perfect after defrosting at room temperature.
Gluten-Free Pumpkin Bread
A gluten free pumpkin bread which improves with age! Freezes well, too.
- 1 3/4 cups Carla's Gluten-free Cake Flour Blend Recipe
- 1-1/2 tablespoons pumpkin pie spice*
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 cup + 2 tablespoons (less than a 15 ounce can) 100% pure pumpkin
- 2 eggs, at room temperature
- 1 egg white, at room temperature
- 1/2 cup high-protein milk (cow's, almond)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Oil, for pan
- Preheat the oven to 350°F. Oil a 9 x 5-inch loaf pan; set aside.
- In a medium-size bowl, whisk together the self-rising flour blend and pumpkin spice; set aside.
- In the bowl of your mixer, cream together the butter and sugar on medium speed until thoroughly combined, scraping sides of bowl as needed.
- Add pumpkin, eggs, egg white, milk, vanilla, and salt. Beat on medium speed until creamy.
- Add flour mixture to wet mixture and blend on medium-low speed until thoroughly incorporated. (The batter should be the consistency of cake batter or a little thicker.)
- Pour batter into loaf pan; distribute evenly.
- Place in oven on center rack. Bake for about 60 - 65 minutes or until no longer wet to the touch in the cracked area and a toothpick inserted near the center comes out clean.
- Carefully remove the pan from the oven. Place on a wire rack to cool completely. Slice with a serrated knife and serve. Store leftovers at room temperature up to 2 days or freeze individual slices.
*Some companies add a gluten-containing anti-caking ingredient to their spice blends, not usually to pure spices. To make your own pumpkin pie spice blend, combine 1 teaspoon ground cinnamon, 1/4 ground nutmeg, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground ginger.
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