Delicious Gluten-Free Pumpkin Bread

This last week I decided to do a little taste test – my usual pumpkin bread vs. the gluten free pumpkin bread I discovered last fall.

My usual recipe was one I have used for years that uses tofu instead of added fats. No one ever suspected it had tofu in it and it was always a big hit. Looking for a gluten-free option last year, I came across this recipe. With my son and a friend of his as the main testers, the gluten free option was the winner.

The recipe is from Gluten-Free Baking by Rebecca Reilly. This has been one of the best gluten-free cookbooks I have found. I frequently use her recipe for Gluten-Free Mix in my regular recipes. By just adding 1 tsp. xanthan gum per cup of flour mix, I have been able to transform many family favorites.

For anyone wanting a gluten-free option or someone wanting to use flours other than wheat this is the best! It is wonderful as a fall snack, dessert or for brunch. It is also great to give as a gift around the holidays, especially for someone who can’t eat wheat. Enjoy!

Gluten-Free Pumpkin Bread

         Makes 1- 9×5″ loaf, 3-5×3″ loaves, or 12 muffins

1 3/4 cup Basic Gluten-Free Mix *
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. cinnamon
1/4 tsp. gluten-free baking powder
1/4 tsp. cloves
1/8 tsp. nutmeg
pinch of ground ginger 
1/3 cup unsalted butter
1 1/3 cup packed light brown sugar
2 eggs
1 cup pumpkin puree
1/3 cup milk
1/2 cup chopped nuts, cranberries, dates or raisins (optional)

*Gluten free mix: 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch

Preheat the oven to 350 degrees. Lightly grease a 9×5″ loaf pan and dust with rice flour, or line with parchment paper, or muffin papers.

Mix together the gluten-free mix, baking soda, xanthan gum, cinnamon, baking powder, cloves, nutmeg and ginger.

Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes. Add the eggs, one at a time. If the mixture appears cracked, add 1 or 2 tablespoons of the dry ingredients until it looks smooth. Stir in the pumpkin puree. Add the dry ingredients in two parts, alternating with the milk. Add the chopped nuts or fruit, if using. Spoon the batter into the prepared loaf pan(s) or muffin cups. (I tend to have some extra batter and just make some mini muffins) Bake the loaf for 1 hour, the small loaves for 25 minutes or the muffins for 15 -18 minutes.