There's something magical about the aroma of freshly baked pumpkin bread wafting through your kitchen on a crisp autumn day. This gluten-free version delivers all the warm, spicy comfort of traditional pumpkin bread while being accessible to those with gluten sensitivities. The result is a moist, tender loaf that's perfect with your morning coffee or as an afternoon treat.
The Secret to Perfect Texture
The key to achieving the perfect texture in gluten-free pumpkin bread lies in the careful blend of alternative flours. By combining rice flour, almond flour, and tapioca starch, we create a mix that mimics the structure and tenderness of wheat flour while adding subtle nutty notes that complement the pumpkin perfectly.
Ingredients
For the bread:
- 1½ cups gluten-free all-purpose flour blend
- ½ cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 15-ounce can pumpkin puree
- 2 large eggs, room temperature
- ½ cup vegetable oil
- 1 cup brown sugar, packed
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
For the optional topping:
- ¼ cup pumpkin seeds
- 2 tablespoons turbinado sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the gluten-free flour blend, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
- In a large bowl, combine the pumpkin puree, eggs, oil, brown sugar, maple syrup, and vanilla extract. Mix until smooth and well incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix – this can lead to a dense final product.
- Pour the batter into your prepared loaf pan. If using the topping, sprinkle the pumpkin seeds and turbinado sugar evenly over the surface.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
- Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Storage and Serving
This gluten-free pumpkin bread stays fresh at room temperature, wrapped tightly in plastic wrap, or stored in an airtight container, for up to 3 days. For longer storage, slice and freeze for up to 3 months.
Serve slices plain or lightly toasted with a pat of butter. For an extra special treat, try it with a schmear of cream cheese or a drizzle of maple syrup.
Recipe Notes
- Make sure all your ingredients are certified gluten-free if you're baking for someone with celiac disease or severe gluten sensitivity.
- Don't substitute regular canned pumpkin pie filling for the pure pumpkin puree – the spices and sugar levels are carefully balanced for plain pumpkin.
- The texture might seem slightly gummy while the bread is still warm. Allow it to cool completely for the best texture.
- If your bread starts to brown too quickly on top, tent it with aluminum foil for the remainder of the baking time.
With this recipe, you'll create a loaf that's so delicious, that no one will guess it's gluten-free. The warm spices, tender crumb, and rich pumpkin flavor make it a perfect addition to your fall baking repertoire, whether you're gluten-free or not.
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