Tuesday, October 8, 2013

Pumpkin Bread, Gluten-Free Or Not - October Seasonal Eating

This pumpkin bread comes out moist, with a nice balance of sweet and spicy, thanks in part to an Indian spice mix that is not traditionally used in baked goods. Garam masala does the trick, used here instead of something typical like allspice, because it adds some interesting notes and a little kick too!

Gluten free pumpikin bread slices

Gluten Free Pumpkin Bread

If gluten-free eating is not your thing, this recipe can be made using regular wheat all purpose flour. You may also substitute your favorite gluten-free all purpose blend for the gluten-free flour blend used in this recipe. This is one quick bread that I make regularly, because we all eat it like it's going out of style. It also travels well if you have a potluck or other function.

Gluten Free Pumpkin Bread

Measure out, and mix together thoroughly:

  • 1 ½ cups gluten free oat flour
  • ½ cup potato starch
  • ½ cup tapioca starch
  • 1 cup buckwheat flour
  • 1 Tbsp. guar gum

OR - substitute 3 ½ cups of your favorite gluten-free all purpose flour, the  DIY gluten free all purpose blend here, or regular wheat flour for the mix above.

  • 2 ¼ tsp. baking soda
  • 1 tsp. ground garam masala
  • 1 tsp ground cinnamon
  • 1/2 tsp. cream of tartar
  • ¼ tsp. salt

  • 2 c. sugar
  • 1 c. vegetable oil
  • 4 eggs
  • 1/3 c. water
  • 2 Tbsp. molasses
  • 2 cups pureed cooked fresh pumpkin, or 1 15 oz. canned pumpkin

Preheat oven to 350 degrees. Prep two 9x5 loaf pans, I like using cooking spray, but butter or parchment paper will also work.

Combine flour with the next 5 dry ingredients, and set aside. In mixing bowl, combine sugar and oil, and add eggs, water, molasses and pumpkin. Beat well. Gradually add dry ingredients and stir until blended. When making the gluten-free version, I like to use the whisk attachment in my stand mixer, and blend until the guar gum is activated, making stretchy sheets of batter on the whisk. You can see how this looks in the picture below:

Gluten free pumpkin bread batter with guar gum

Pour batter into prepared pans and bake at 350 degrees for 50-60 minutes, test doneness with toothpick – when it comes out mostly clean, but with a little bit of moist crumb attached, it's perfect. Let cool in pans 10 minutes, then on cooling rack til room temperature. Makes 2 loaves.

This recipe works with gluten free all purpose mixes and regular wheat flours. Don't try to slice loaves before they're totally cooled off, or they will be gross and gummy.

As a gluten-free quick bread, it has a great moist texture that stays nice for several days at room temperature if stored in an airtight container. The loaves also freeze well, just leave them whole and wrap well in foil, or in freezer bags with air pressed out. Thaw at room temp before slicing, and it'll be like you just baked it.

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