Gluten Free Pumpkin Bread

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Introduction: Gluten Free Pumpkin Bread

I have always been a baker, I can remember sitting on our kitchen counter messily measuring things while my mum and I made cookies.

Several years ago, my mum was diagnosed with Celiac Disease. Having Celiac Disease means you get an allergic reaction anytime you consume wheat, rye, or barley, or, in other words, gluten.

At the time there was one, maybe two Gluten-Free flours available, but as more have come out I have tried baking with them. Now, I have my favorites depending on what I am baking.

It took a while to make tasty Gluten-Free things. It started with cookies. Eventually, it came around to bread, specifically banana or persimmon or pumpkin bread.

This is my pumpkin bread recipe. I have combined a bunch of different recipes and added some techniques that I know work for Gluten-Free baked goods. I also made it lactose-free, since Celiac Disease often comes with a lactose intolerance.

To make this a "normal" pumpkin bread, just use normal butter and regular all-purpose flour.

I hope you enjoy!

Step 1: Before You Start Baking

Preheat the oven to 325 degrees Fahrenheit. Grease and line two 8 by 4 loaf pans and set them aside.

Step 2: Gather Your Ingredients

You Will Need:

For the Bread:

1 3/4 cups of GF Baking Flour (I use Bob's Red Mill 1-to-1)

1/4 cup of cornstarch

1/2 teaspoon of salt

1 teaspoon of baking soda

1/2 teaspoon of baking powder

1/2 teaspoon of allspice

2 teaspoons of cinnamon

1 teaspoon of ginger

1/2 teaspoon of nutmeg

1 1/2 teaspoons of pumpkin spice mix

3/4 cups of lactose-free butter

2 tablespoons of vegetable oil

2 cups of white sugar

2 large eggs

15 oz (1 can) of pumpkin puree

For the Crumble:

1/2 cup of lactose-free butter

3/4 cup of Gluten-Free flour

3/4 cup oats

1 cup of brown sugar

1 teaspoon cinnamon

1/2 teaspoon of pumpkin spice mix

Step 3: Mix Together the Dry Ingredients

In a medium-sized bowl, sift together the flour, salt, baking soda, baking powder, and spices. Set this bowl aside.

Step 4: Blend the Butter and Sugar

Make sure that the butter is softened. There are a couple ways to do this if you didn't have the time to take out the butter earlier. You can try to soften it in the microwave or heat up a glass bowl and place it upside down over the butter for a few minutes.

Once it is softened, beat it to a creamy texture in a large bowl. Then, add the sugar and beat it some more so that it is light and fluffy.

Step 5: Add the Eggs and Pumpkin

Mix in one egg at a time, so that the batter doesn't split. Once you add both in, start slowly mixing in the pumpkin puree. Adding in the pumpkin may make it look like it's splitting of curling, but it'll be fine once the dry mix is added.

Step 6: Slowly Mix in the Dry Mix

Add in the dry mix about a cup at a time. Don't forget to scrape the sides of the bowl.

Step 7: Pour Into the Greased Plans Evenly

Split the mixture into the two greased 8 by 4 pans. Make sure that it looks even.

Step 8: Put Into the Oven

Put both pans into the oven while you make the crumble.

Step 9: Make the Crumble

First mix together the butter and brown sugar. Then mix in the flour, oats, and spices. Pull the loaves out of the oven (they've only been in for 10-15 minutes) and sprinkle the crumble over them. Put them back in the oven for another hour.

Step 10: It's Done!!

Once you are able to poke a toothpick through and it comes out clean, pull the loaves out of the oven. Let them cool before taking the bread out of the pan and sliced.

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