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. It makes a dense, delicious bread!
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 tsp. sea salt
1/3 cup honey or maple syrup
1/4 cup coconut oil (or olive oil)
2-3 Tbsp. molasses (or more maple syrup)
1 Tbsp. raw apple cider vinegar
3 Tbsp. water (I use hot water to soften the oil)
15 oz. can pumpkin puree
1/3 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. The batter will be quite dry). 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.
Bake muffins for 20 minutes and also allow to rest for at least 15 minutes before removing from muffin tin/stone.
Check out more gluten-free bread recipes – easy and delicious!
For more gluten-free bread recipes – easy and made from nothing but whole grains – check out this great book featuring lots of incredibly wholesome gluten-free baking recipes.
If you’re looking for simple, affordable whole food recipes (that also happen to be gluten free!) then you’ve come to the right place. I’ve been creating tasty wholesome plant-based recipes that avoid common allergens for over 16 years. All my books and recipes are gluten-free, dairy-free, egg-free, soy-free and yeast-free. Only the good stuff here!