Now, I know I probably should wait till the fall to post this recipe, but it is so good I want to be sure to get it up and available to people (and, besides, this blog functions kind of like my personal recipe book, so if I want to be sure to find it in the future, I need to post it here!)
So how did I end up creating a pumpkin bread recipe during the first week of June? I get pretty serious about spring cleaning at my house and I go through pretty much everything, including my pantry. I found a number of cans of pumpkin puree left from the holidays and thought I really should find a great way to use them up without waiting for Thanksgiving. I’ve made pumpkin biscuits a fair bit, but I wanted a pumpkin cookie or pumpkin bread and this is the recipe that came as a result.
It’s actually a very mild pumpkin bread. The pumpkin doesn’t come through as strongly as the spice does and the spice isn’t overpowering either. I tried it plain and with walnuts. I think it would also be great with raisins or chocolate chips even.
And you’ll notice the recipe uses a full can of pumpkin. Most pumpkin-related recipes ask for a partial can- but that drives me nuts! What am I going to do with the rest of the can? So, one of the main goals with this recipe (0ther than great flavor and texture and minimal oil and sweetener) was to use a full can of pumpkin.
Gluten-free Pumpkin Bread Recipe
1 cup brown rice or teff flour
3/4 cup oat or sorghum flour
1/2 cup light buckwheat or sorghum flour
1 Tbsp. pumpkin pie spice
1-2 tsp. ground cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
3/4- 1 tsp. sea salt
1/3 cup honey or maple syrup
1/3 cup coconut oil or olive oil
2-3 Tbsp. molasses
1 Tbsp. raw apple cider vinegar
2 Tbsp. water (I use hot water to soften the oil)
15 oz. can pumpkin puree
1/4 cup ground flax
opt: 3/4 cup nuts, raisins or chocolate chips
Combine ingredients above line (dry ingredients) in a large bowl. Combine ingredients below line (wet ingredients) in another container. Whisk together until smooth. Add wet mixture to dry ingredients and combine briefly (don’t overmix- you want to keep all the leavening power possible). Fold in nuts, raisins or chocolate chips if desired.
Pour into a loaf pan and bake at 350 degrees for at least 1 hour. I have made it in Pampered Chef mini loaf baking stones and I bake them for just 40 minutes. Allow the loaf/loaves to rest for at least 1/2 hour before attempting to cut.
AS ALWAYS, you can count on my recipes being incredibly wholesome, exceptionally tasty and as simple and economical as possible. They feature only plant-based whole foods and avoid gluten, dairy, eggs, soy, sugar and any refined/processed ingredients. If this sounds good to you, check out some of my books at Simply Natural Health or download my immensely popular ebook Good and Easy Eats for just $4.99!
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