Being gluten-free (GF) doesn't mean you can't enjoy a delicious pumpkin bread. This recipe is sure to delight and won't make you feel like you are missing out on anything, especially the gluten. With a few simple adjustments to a basic recipe, you can whip up a bread that tastes as good as the original - if not better.
Recipe for GF Pumpkin Bread
This recipe uses almond flour and xanthan gum in lieu of traditional white baking flour. It has all the flavor and texture of traditional pumpkin bread.
- 1/2 cup brown sugar
- 1/2 cup regular cane sugar
- 1 15 ounce can of pumpkin
- 2 eggs at room temperature
- 1 teaspoon vanilla
- 2 teaspoons xanthan gum
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups almond flour
- Preheat your oven to 325 degrees Fahrenheit.
- Mix the sugar and butter until smooth and well-blended.
- Add the pumpkin, eggs, and the vanilla and blend thoroughly.
- Stir in the xanthan gum, pumpkin pie spice, baking soda, and salt.
- Add the almond flour. Stir without overblending.
- Grease a loaf pan with butter.
- Add mixture to loaf pan and bake one hour or until a toothpick inserted in the center of the bread comes out clean. Depending on your oven, you can adjust the cooking time to possibly ten to fifteen minutes longer until the top of your bread is golden brown.
Healthy Bread Variations
You can improve the health factor of your pumpkin bread by substituting grapeseed oil for butter. Grapeseed oil contains important omega 6 and 9 fatty acids and has absolutely no cholesterol. Moreover, grapeseed oil will yield a similar consistency as butter in your baked goods.
You can also make this bread organic and tasty. Use organic canned pumpkin for an added burst of fresh pumpkin flavor. Many organic fruits and vegetables tend to possess richer flavors than their conventionally-grown counterparts. Try using only organic ingredients in your pumpkin bread and see if you can taste the difference.
A Seasonal Treat
Pumpkin bread is the ideal autumn treat, and the gluten-free version is no exception. Once you get the hang of gluten-free baking, the possibilities are endless. You can gift pumpkin bread to friends or family during the fall season, make it part of your Thanksgiving table, or freeze it and pull it out when guests come over. You can even bake a loaf to bring into work and surprise your coworkers.