Pumpkin Bread should always be soft, full of spice, and hit all the cozy vibes. I know my mom made it (and it was good!), but for some reason, I remember my mother-in-law's more. Maybe it's because I was in college and needing all the ties to "home" ... and because of my youngest brother-in-law was always asking her to make it in the fall! This recipe, Pumpkin Bread - GF Option, isn't her recipe (because she definitely didn't make it gluten-free!), but it reminds me of the soft pumpkin bread she always made.
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I haven't made it in many years ... because of the whole gluten-free thing ... but when my six-year-old grandson recently asked me several times to make it, I decided I had to find a way. "Remember that bread you made? It was so good!"
One of the gluten-free concerns addressed
Many times, when a recipe is converted to be gluten-free simply by using a 1:1 gluten-free flour blend, the result is more grainy then when using regular flour. Which makes sense because gluten free flours are largely ground grains and starches ... and not often a balanced blend. This recipe overcomes that by using oil giving it a traditional "carrot cake" like texture. If you weren't told that it was gluten-free, I'd bet you wouldn't know. And using oil makes it dairy free as well.
Pumpkin puree ONLY!
If you are buying cans of pumpkin, it's important to make the distinction between pumpkin puree and pumpkin pie filling.
Pumpkin puree is purely pumpkin. (How many "p"s and "u"s are in that sentence! OOOF! Or maybe I should say UUPH?) Pumpkin pie filling already has sugar and spices added so would make this bread super sweet and spicy and that's not what we're after.
You can also make your own pumpkin puree! It's super simple. Just a little time in the oven and bit of pureeing in the blender.
How simple is Pumpkin Bread - GF Option!?
It comes together so easily in one bowl! You first mix the pumpkin puree with the sugars. The next step is to whisk the eggs in along with the oil and vanilla extract. I'd like to tell you that a spatula or wooden spoon does the trick, but a whisk makes it so much easier!
And finally, the dry ingredients. All at once. Look at those warm winter spices. Just stir everything together until the batter is combined.
Pour the batter into the prepared loaf pan and marvel at the rich color. Take a moment and a deep breath. Smell the pumpkin, the spices ... It's worth the time. If kids are around, or friends, or your spouse, give them the chance to smell. Marvel in their reactions. It's worth the time to share that fragrant beauty.
Bake it for about an hour. My loaf pans are a bit smaller so I usually have to go an hour and 10 minutes.
When it is done, your house will smell like a pumpkin pie factory and you'll want to make a cup of tea or coffee. Heed that nudge, but first, let the loaf cool for a bit before cutting it. If you cut it too soon, it will just gum up on itself and on the knife and the best pleasure of eating it will be taken away.
How to serve Pumpkin Bread -GF Option
Hmm ... how about you stand at the cutting board and just scarf down a slice? You say you want some butter? Yes, I say you do! Oh ... and a cup of tea of coffee? You got it!
Pumpkin Bread can be as mundane as that (which I suggest is pretty awesome kind of mundane!), or you can serve it for breakfast, afternoon tea, or dessert. It's truly satisfying in all ways.
Other pumpkin recipes you might like:
Pumpkin Bread - GF Option
- 1 cup pumpkin puree homemade or canned
- ¾ cup granulated sugar organic cane
- ½ cup brown sugar
- 3 large eggs
- ⅓ cup avocado oil
- 2 teaspoons vanilla extract
- 1½ cups 1:1 gluten-free flour blend or AP if you don't have allergies
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- Preheat oven to 350°F. Prepare a 9x5 loaf pan by lining it with parchment paper so that the sides are covered, then butter the ends.
- In a large bowl, mix the pumpkin puree with the sugars and the vanilla extract until it is well combined. Add the eggs and vegetable oil and whisk until smooth.
- Add the flour, baking soda, baking powder, salt, cinnamon, cloves, and ginger. Mix until fully combined and smooth.
- Spoon the batter into the prepared loaf pan. Bake for 50-60 minutes until a toothpick comes out clean. My loaf pans are slightly smaller so it always takes 1 hour and 10 minutes.
- Let cool for about 5 minutes, then using the sides of the parchment paper, lift it out of the loaf pan and onto a wire rack to cool. For best results when cutting, let it cool at least 30 minutes. It's hard to wait!
- Store in an airtight container.