GLUTEN-FREE PUMPKIN BREAD
When the weather grows cold and the evenings grow dark early, a slice of moist pumpkin bread makes everything better. You can roast a pumpkin and puree the flesh for this pumpkin bread. Or, you could use the old pureed pumpkin in a can. It works wonderfully here too.
Provided by Shauna Ahern
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preparing to bake. Heat the oven to 350 degrees F. Grease and flour a 9-by 5-inch loaf pan.
- Mixing the dry ingredients. Whisk together the flour mix, psyllium husk, baking soda, kosher salt, cinnamon, nutmeg, and cloves. Set aside.
- Mixing the wet ingredients. Put the pumpkin puree into the bowl of a stand mixer. (You can also stir this by hand.) With the mixer running on low speed, add 1 egg. When it is fully incorporated into the puree, add the second egg. When it is incorporated, add the brown sugar and white sugar. When they have disappeared into the puree, add the oil and vanilla extract. Stir until combined.
- Finishing the batter. With the mixer running, add the flour mixture, a bit at a time, until the flour is fully incorporated. Keep the mixer running on medium speed and let the batter grow airy.
- Pour the batter into the prepared pan.
- Baking the pumpkin bread. Slide the loaf pan into the oven. Bake until the edges of the pumpkin bread are starting to come away from the edges of the pan and a toothpick inserted into the center of the pumpkin bread comes out clean, 45 to 50 minutes.
- Allow the bread to cool in the pan for 20 minutes then turn it out onto a cooling rack. Do not slice the pumpkin bread until it has cooled to room temperature.
GLUTEN FREE PUMPKIN BREAD
Make and share this Gluten Free Pumpkin Bread recipe from Food.com.
Provided by Taitertot
Categories Quick Breads
Time 1h15m
Yield 1 Loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 325 degrees, and lightly grease a bread pan.
- Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
- In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
- Pour into prepared bread pan and bake one hour to one hour and ten minutes.
- Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.
Nutrition Facts : Calories 186.2, Fat 10.2, SaturatedFat 6.2, Cholesterol 61.6, Sodium 338.2, Carbohydrate 23.1, Fiber 0.2, Sugar 20.7, Protein 1.8
GLUTEN-FREE PUMPKIN BREAD
This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.
Provided by antally
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 21.2 g, Cholesterol 37.2 mg, Fat 6.7 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 374.1 mg, Sugar 19 g
GLUTEN FREE PUMPKIN SPICE BREAD
This is my GF adaptation of Recipe 71732, a much loved and devoured quick bread from my pre GF days. I am THRILLED to say that I think this recipe is as close to the original as GF can possibly be. It is moist, has that perfect heavy hearty texture and tastes simply divine! In my experience using an IMMERSION BLENDER, as opposed to a beater style, results in the creamiest, smoothest batter. As anyone who eats GF can attest to, it is hard to make a GF batter creamy and an immersion blender does this.You do have to use a spatula to ensure that you are getting the ingredients off the bottom and sides of the bowl more than you would with a traditional mixer, but that small inconvenience is worth it to me. I have never made this recipe with a traditional mixer.
Provided by alydes
Categories Quick Breads
Time 1h45m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Combine flour, baking soda, salt, baking powder, and spices in a bowl and mix well-set aside.
- Combine Xanthan Gum and Oil in a large mixing bowl.
- Blend until smooth (I always use an immersion blender as opposed to a beater style mixer).
- Add pumpkin, sugar, eggs and water to oil and xanthan gum.
- Blend until smooth.
- Slowly add dry ingredients, about a cup at a time, blending well with each addition. (If using an immersion blender, use a spatula and extra care to ensure you are getting all of the ingredients off the bottom of the bowl).
- Grease a large bunt pan or two 9 x 5 inch loaf pans and dust with flour.
- Bake for 80-90 minutes (60-70 minutes for loaf pans) or until a toothpick inserted in center comes out with no uncooked batter.
- Cool for 10-16 minutes (if you can wait that long).
- Invert pan(s) and tap bottom to release.
Nutrition Facts : Calories 197, Fat 10, SaturatedFat 1.5, Cholesterol 31, Sodium 278.7, Carbohydrate 27, Fiber 0.7, Sugar 25.7, Protein 1.3
GLUTEN-FREE PUMPKIN MUFFINS
These muffins are meant to taste like the pumpkin pie your grandmother made: sweet but not too much so, and warm with cinnamon, ginger and nutmeg. They come together so easily, and bake up into such a tender-textured muffin, that you might find yourself baking them all fall.
Provided by Shauna Ahern
Time 1h25m
Yield 9 large muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
- Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
- In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
- Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
- Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
- Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
- Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.
GLUTEN-FREE PUMPKIN BREAD
This gluten-free version of a well-loved Thanksgiving pumpkin bread allows all your guests to stay true to tradition. Gluten-free all-purpose flour is a blend of alternative flours like rice, tapioca, and bean. We like King Arthur Flour's Gluten-Free Multi-Purpose Flour for this bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, using a mixer, beat butter and sugar on medium-high until light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla. With mixer on low, gradually add flour mixture and beat until just combined. Add pumpkin and buttermilk and beat until just combined.
- Transfer batter to pan, smooth top, and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour 15 minutes (cover with foil if overbrowning). Let cool in pan on a wire rack, 15 minutes. Turn out onto rack and let cool completely. (To store, wrap in plastic and keep at room temperature, up to 3 days.)
Nutrition Facts : Calories 405 g, Fat 14 g, Fiber 4 g, Protein 7 g, SaturatedFat 8 g
GLUTEN FREE PUMPKIN BANANA BREAD
This bread is so moist, you'd never know it's gluten free! The recipe is based off of Shelley Albeluhn's Banana Banana Bread recipe here on Zaar.
Provided by DreamoBway
Categories Quick Breads
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Lightly grease 9 x 5 loaf pan.
- In large bowl, combine the flour, baking soda and salt.
- In separate bowl, cream together butter and brown sugar.
- Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended.
- Stir banana mixture into flour mixture; stir just to moisten.
- Pour batter into prepared loaf pan. Allow to rest 30 minutes before baking.
- Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 151.8, Fat 8.6, SaturatedFat 5.2, Cholesterol 51.3, Sodium 285.9, Carbohydrate 18.3, Fiber 1, Sugar 15.6, Protein 1.5
GLUTEN-FREE PUMPKIN OAT BREAD
Another recipe I have "de-glutened" for my son...a yummy way for us to celebrate Autumn. I found that this particular bread batter bakes better in the small (disposable) foil loaf pans rather than regular sized loaf pans. The perfect gift for neighbors, teachers, friends. I live in the Mile High City, so those not at altitude might need to tweak the leavening (baking soda, baking powder, salt) a bit.
Provided by gemini jodi
Categories Quick Breads
Time 1h5m
Yield 6 small loaves, 24-30 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Spray or prep 6 small loaf pans.
- In small bowl, combine oats and liquid (I prefer apple cider), set aside.
- In large mixing bowl, mix first 5 ingredients together: eggs, brown sugar, pumpkin, applesauce, oil. I mix for 2 minutes.
- In another bowl, mix dry ingredients: baking mix, baking soda, xanthan gum, baking powder, salt, spices.
- Slowly add dry ingredients to wet ingredients, mix until well combined.
- Divide batter equally into 6 prepped loaf pans.
- Bake 30-40 minutes.
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