Gluten-Free Pumpkin Bread: A Winter Delight

Celiac.com 12/30/2023 - As the leaves change and the air turns crisp, it's time to savor the flavors of winter. Embrace the season with a delightful treat – Gluten-Free Pumpkin Bread. This moist and flavorful bread combines the rich taste of pumpkin with a blend of gluten-free flours and aromatic spices. Whether you have celiac disease or simply choose to follow a gluten-free lifestyle, this recipe ensures you can indulge in the warmth and coziness of winter.

Ingredients:

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Dry Ingredients

• 2 cups gluten-free all-purpose flour
• ½ cup almond flour
• ½ cup coconut flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• Wet Ingredients
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 can (15 ounces) pumpkin puree
• Optional Add-ins
• ½ cup chopped nuts (walnuts or pecans)
• ½ cup raisins or dried cranberries

Instructions:

1. Preheat and Prepare

• Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

2. Mix Dry Ingredients

• In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

3. Cream Butter and Sugars

• In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

4. Add Eggs and Vanilla

• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Incorporate Pumpkin Puree

• Gently fold in the pumpkin puree until well combined. The mixture may look slightly curdled, but that's okay.

6. Combine Dry and Wet Mixtures

• Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.

7. Add Optional Ingredients

• If desired, fold in chopped nuts or dried fruits for added texture and flavor.

8. Bake to Perfection

• Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.

9. Cool and Enjoy

• Allow the pumpkin bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and savor the taste of autumn!

Tips for Success

• Flour Selection: Experiment with different gluten-free flour blends to find your preferred combination.
• Moisture Boost: For extra moisture, add a tablespoon of applesauce or yogurt to the batter.
• Storage: Keep the pumpkin bread moist by storing it in an airtight container or wrapping it in plastic wrap.

Indulge in the essence of fall with this Gluten-Free Pumpkin Bread. Whether enjoyed as a breakfast treat, afternoon snack, or dessert, this recipe captures the seasonal magic in every bite. Gather your ingredients, embrace the autumnal aroma, and relish in the joy of gluten-free baking.