Gluten Free Pumpkin Bread
The gluten free pumpkin spiced soft and velvety quick bread of autumn
Hello friends,
This velvety soft gluten free pumpkin bread screams FALL!! It’s delicious and meltingly soft cake, but we bake it in a loaf pan so it counts as either dessert OR breakfast right?? Perfect to stir up and serve as a holiday dessert or to share at a gathering. This recipe is really attempting to recreate one of my very favorite pumpkin breads from a co+op I’ve taught many classes at, only gluten free. Theirs is sold as loaves or huge chunks for individual consumption and has quite the following. I’ve missed it!!
The soft texture is attributed to the oil in the cake instead of butter, I do love an oil based cake. The ginger, cinnamon, and nutmeg are classic, if you decide to use a premixed pie spice instead, I urge you to add an extra 1/2 tsp of nutmeg, as it’s lovely here.
The loave pan I’ve used is 8x4 - the smaller sized loaf pan, which I generally think has better support for gluten free baked goods. Metal loaf pans are what I test recipes with, but if your pan is made of glass or ceramic, it’s generally a good idea to cook your bread for 20 minutes or so longer, as metal is a far better conductor of heat.
If you’d like to guild the lily here, A glaze of powdered sugar mixed with a Tb of milk and a dash of vanilla would be lovely drizzled over the top, just be sure that the breads are cooled, as the glaze will soak in and disappear if it is still warm.
Next Level Gluten Free Pumpkin Bread
yield: 1 loaf
2 1/4 c. (293g) gluten free one to one flour (Bobs Red Mill 1 to 1, King Arthur Measure for Measure, Better Batter or you can make Gluten Free Pastry Flour – recipe included)
1 1/4 t. baking soda
1 t. kosher salt
1 t. cinnamon
2 t. nutmeg
1 t. ginger
1 15 oz. (425g) can solid pack pumpkin (1 3/4 cup)
1 2/3 c. (330g) sugar
2/3 c. (140g) olive oil or other neutral oil of choice
2 eggs
Heat the oven to 350 degrees. Combine the dry ingredients in a bowl and set aside. Lightly grease an 8x4 loaf pan and set aside.
Whisk the pumpkin and sugar together until smooth. Add the oil and mix until combined. Whisk in the eggs one at a time. Fold in the dry ingredients to the wet.
Turn the batter into the greased loaf pan. Bake at 350° until a skewer comes out clean and the interior of the pumpkin bread registers 205° about 1 hour to 1 hour and 10 minutes. Cool in the pan for 10 minutes. Remove the bread and cool on a rack completely.
This flour is the perfect mix for the cookies, cakes, muffins, and quick-breads in your life. It’s light and feathery and gives you a light melting mouthfeel. Different brands of the ingredient flours have different grinds. Finer flours might pack into the cup – while courser flours won’t fit nearly as much in a cup, so weighing your ingredients will give you MUCH better results! On a simple scale put a medium to large bowl, shake or spoon on the flours and hit that “Zero” or “tare” button after each one. Voila! Cleanup is nearly nonexistent and you’ve got a much more reliable flour! Note- this flour is not meant to be used in yeast based recipes, breads and cinnamon rolls need a bit more strength and not as much tenderness. For more information on gluten free flours, please see my in depth explanation here.
Gluten Free Pastry Flour Mix
yield: 8 cups (1,177g)
2 cup (260g) sweet white rice flour (mochi flour or mochiko)
2 cup (256g) fine brown rice flour
2 cup (380g) potato starch
1 cup (118g) sorghum flour
1 cup (160g) tapioca flour
4 tsp (3g) xanthan gum
Scoop all ingredients into a large bowl and whisk well to combine. Store in an airtight container.
