This handmade gluten-free pumpkin bread recipe is thick and warm, and you won’t even notice the absence of gluten.
My ideal type of baked food is snack-like diversity, especially when the weather starts to cool. Something that isn’t overly sweet but is nonetheless warm and inviting, more suitable for breakfast or an afternoon coffee than a rich after-dinner dessert. gluten-free as well!
Many quick pieces of bread meet the criteria, but pumpkin bread is my favorite. That’s why winter squash is the perfect cake filling since it is naturally sweet, appetizing, and highly moist. So, This gluten-free pumpkin bread is incredibly soft and yummy; it reminds me of the pumpkin bread of Starbucks.
Contents
Recipe for Gluten-Free Pumpkin Bread
Ingredients
1-3/4 cups all-purpose gluten-free flour
1 1/2 teaspoons of cinnamon powder
Xanthan gum, 1-1/4 tablespoons
one tablespoon of baking soda
14 teaspoons of salt
eggs, 2 large, at room temperature
1 cup of pumpkin in cans
One sugar cup
12 cups brown sugar which has been packed
50 ml of vegetable oil
34 cups of water
Directions
Step 1: the dry ingredients.
Turn the oven to 375 degrees. Sift the flour, cinnamon, xanthan gum, baking soda, and salt together in a large bowl (all the dry ingredients except the sugars). The smaller components will be spread equally throughout the completed batter according to this.
In a separate bowl, stir together the eggs, pumpkin, sugars, oil, and water.
Editor’s Tip: Forgot to let your eggs come to room temperature before baking? Set them (uncracked) in a bowl of hot water for a few minutes before using.
Step 3: Mix the dry and wet ingredients all together.
Step 4: Stir
Pour the dry ingredients basin with the pumpkin mixture.
Mix until there are no longer clumps of the flour mixture and the batter is a consistent hue. Don’t worry about mixing too much: Overmixing can make gluten-containing quick bread tough, but not gluten-free quick bread like this pumpkin bread.
Step 5: Pour into the pan
Put the batter in a 9-by-5-inch loaf pan. With a spatula, smooth the material.
Step 6: Bake
Bake 60-75 minutes, until a toothpick inserted in the center of the bread, comes out clean. To prevent over-browning, cover with foil halfway through.
Let the pumpkin bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Basically, cooked, mashed pumpkin uses in pumpkin pie filling together with sugars and spices. Theoretically, you could use it to make pumpkin bread, but the end product would be exceedingly sweet unless the recipe’s sugar content was reduced, which would change the bake’s final texture. For this recipe, we advise sticking with basic canned pumpkin and reserving the filling for a pumpkin pie (and in gluten-free pumpkin cookies).
Which flours devoid of gluten should you use?
The simplest option is to use a store-bought all-purpose gluten-free flour blend or try making a homemade gluten-free flour mix. Quickbread is easy to adapt to gluten-free, so if you have a wide selection of gluten-free flours in your pantry, go ahead and experiment with your favorites. Consider swapping a half-cup of the all-purpose mix with a flavorful, healthy flour like buckwheat or teff.
Here’s more on
How to measure flour free of gluten
Like regular flour, gluten-free flour needs to be measured: Fill a measuring scoop only partially, then use a knife to smooth the top. Don’t fill the measuring cup too full.
The ideal ingredients for pumpkin bread without gluten
A simple bread recipe, such as this gluten-free pumpkin bread, can easily be modified to include other flavors or textures. Toppings that might work nicely in this recipe include chocolate chips, coconut flakes, chopped pecans or other nuts, raisins, or dried fruit.
What tries to justify maintaining the ingredients at room temperature?
Baking ingredients that are at room temperature combine well, inventing a batter that well-blend and holds the right quantity of air. Cold ingredients have the propensity to clump, curdle, or lump, causing an uneven mixture that won’t have a very enticing texture when baked.
How can I prepare pumpkin bread which is both gluten- and dairy-free?
Already free of dairy, this pumpkin bread recipe is great! There are no extra dairy ingredients. Try our vegan pumpkin bread recipe or think about using flax eggs in place of the eggs to make the dish vegan.
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How to keep pumpkin bread healthy
For two or three days, keep leftover pumpkin bread neatly wrapped at room temperature. If you know you won’t be able to consume your bread soon, think about freezing leftovers because gluten-free baked items tend to go bad more rapidly than their gluten-containing counterparts. For up to two months, place the entire loaf of bread or individual pieces in a freezer bag.
