GLUTEN-FREE PUMPKIN BREAD
When the weather grows cold and the evenings grow dark early, a slice of moist pumpkin bread makes everything better. You can roast a pumpkin and puree the flesh for this pumpkin bread. Or, you could use the old pureed pumpkin in a can. It works wonderfully here too.
Provided by Shauna Ahern
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preparing to bake. Heat the oven to 350 degrees F. Grease and flour a 9-by 5-inch loaf pan.
- Mixing the dry ingredients. Whisk together the flour mix, psyllium husk, baking soda, kosher salt, cinnamon, nutmeg, and cloves. Set aside.
- Mixing the wet ingredients. Put the pumpkin puree into the bowl of a stand mixer. (You can also stir this by hand.) With the mixer running on low speed, add 1 egg. When it is fully incorporated into the puree, add the second egg. When it is incorporated, add the brown sugar and white sugar. When they have disappeared into the puree, add the oil and vanilla extract. Stir until combined.
- Finishing the batter. With the mixer running, add the flour mixture, a bit at a time, until the flour is fully incorporated. Keep the mixer running on medium speed and let the batter grow airy.
- Pour the batter into the prepared pan.
- Baking the pumpkin bread. Slide the loaf pan into the oven. Bake until the edges of the pumpkin bread are starting to come away from the edges of the pan and a toothpick inserted into the center of the pumpkin bread comes out clean, 45 to 50 minutes.
- Allow the bread to cool in the pan for 20 minutes then turn it out onto a cooling rack. Do not slice the pumpkin bread until it has cooled to room temperature.
GLUTEN-FREE PUMPKIN BREAD
This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.
Provided by antally
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 21.2 g, Cholesterol 37.2 mg, Fat 6.7 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 374.1 mg, Sugar 19 g
GLUTEN-FREE PUMPKIN BREAD
Gather everyone around the table to enjoy this moist and delicious pumpkin bread. Made with no nuts, no dairy, no eggs, and no gluten--no kidding!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with oil.
- In large bowl, stir all ingredients except chocolate chips until well mixed. Stir in chocolate chips. Spread evenly in pan.
- Bake 9-inch loaf 55 to 65 minutes, 8-inch loaf 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 2 hours before slicing.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 14 g, TransFat 0 g
PUMPKIN BREAD (GLUTEN-FREE)
A tasty and moist gluten-free pumpkin bread!
Provided by mattdegasperi
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 14.6 g, Cholesterol 22.3 mg, Fat 4.9 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 158.1 mg, Sugar 6.3 g
GLUTEN-FREE HOLIDAY PUMPKIN BREAD
Make and share this Gluten-Free Holiday Pumpkin Bread recipe from Food.com.
Provided by cynthiagibas
Categories Quick Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Sift together all dry ingredients.
- Cream sugar and butter until fluffy.
- Beat eggs into sugar and butter mixture.
- Add 1/3 of dry ingredients to mixture and beat in.
- Add 1/2 of pumpkin and beat in.
- Add remaining dry ingredients and pumpkin, alternating.
- Pour batter into greased loaf pan.
- Bake 1 hour at 350 or until loaf springs back when tapped.
- Let stand at least 3 hours before slicing.
Nutrition Facts : Calories 363.2, Fat 23, SaturatedFat 9.9, Cholesterol 66.7, Sodium 446, Carbohydrate 40.2, Fiber 2.9, Sugar 30.4, Protein 4.2
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GLUTEN-FREE PUMPKIN BREAD RECIPE | KING ARTHUR BAKING
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4.4/5 (21)Calories 230 per servingTotal Time 1 hr 15 mins
- Preheat the oven to 350°F. Grease a 9" x 5" loaf pan., Whisk together the eggs, molasses, pumpkin purée and oil.
- Set aside., Whisk together the gluten-free flour, sugar, baking powder, baking soda, xanthan gum, salt, and pumpkin pie spice., Add the egg mixture about half at a time, whisking until combined after each addition.
- Stir in any desired add-ins., Scoop the batter into the prepared pan, and let it rest for 10 minutes.
- Sprinkle with sparkling sugar., Bake the bread for 60 to 70 minutes, until the middle springs back when lightly touched and a toothpick inserted into the top-center comes out clean.
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