Introduction: Gluten-Free Dairy-Free Pumpkin Bread
This is one of my absolute favorite recipes. First of all, it is adapted from a very old pumpkin cake recipe that my grandmother made. To be so old and so completely homemade, it is SO easy to make. And, the thing that puts it over the top, my friends who follow gluten-free diets tell me it most closely matches the texture of the cakes and breads they miss and crave after giving up gluten. It can be made with regular flour, but I actually prefer how it turns out with the gluten free flour so I usually always make it gluten free. As an added bonus, the recipe is also dairy free.
I will also include recipe variations in case you want to make this into a cake.
Just in time for fall. I hope you enjoy.
Step 1: Ingredient List
1 1/2 cups sugar (2 cups if making cake)
4 eggs (can substitute 1 tbsp. flax seed mixed with 3 tbsp. water, per egg, which would then also make the recipe vegan)
1 cup oil
2 cups Namaste Gluten-Free Flour Blend (I have not tried very many gluten-free flours, but my friends who have followed gf diets for years tell me this is one of the best, and I have always had great luck using it - most people don't even realize my cakes/cookies/breads are gluten-free.)
1 15 oz can of pureed pumpkin
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
Add-ins such as chocolate chips, nuts or raisins (optional)
I usually add a variety of spices (all spice, nutmeg, etc) to my pumpkin desserts but I really think granny was onto something by choosing to only add a good measure of cinnamon. One friend says this bread just makes her mouth happy. Really. It is SO delicious.
1 cup powdered sugar
Optional icing (for cake recipe)
3 1/2 cups powdered sugar
1 stick butter (margarine or butter-substitute if dairy free or vegan)
1 8 oz box of cream cheese (I have used vegan, gluten free, dairy free cream cheese in this icing recipe and it turns out wonderful!)
Step 2: Mix Dry Ingredients
Mix together sugar, flour, baking soda, cinnamon and salt. You can use a hand or stand mixer, but this is simple enough that a fork or spoon also work well.
Step 3: Add Wet Ingredients
Add oil and eggs and blend together.
Step 4: Optional: Add-ins
This bread is GREAT as-is, but you can choose to add-in other ingredients. This recipe also makes two standard loaf-size pans, so you can even pour half your batter into a loaf pan and just mix add-ins in one half. My preference is chocolate chips, but I was making this batch for a friend who loves raisins. Just add-in based on your own tastes.
Step 5: Bake
Pour batter into two greased standard loaf size pans and bake in a 350 degree oven for 50 minutes to one hour.
For the cake option, pour into a greased 9x13 pan and bake in a 350 degree oven for an hour or until cake springs back when touched.
Step 6: Finishing Touches
Remove pans from oven. After ten or so minutes transfer loaves to a wire rack to finish cooling.
Optional glaze: While bread is baking, mix 1 cup powdered sugar with one tablespoon water at a time until mixture is desired consistency (should be thick). If it becomes too thin, add more powdered sugar. Pour over bread while it is still warm.
Cream cheese icing for cake option: Cream together cream cheese (or cream cheese substitute) and butter (or butter substitute). It is best to use a hand or stand mixer. Slowly add in three and a half cups of powdered sugar while mixing, until icing is smooth and well-blended. Allow cake to cool completely before icing.
I hope you love it!