Gluten-Free Pumpkin Pie Bread

Tender, delicious tea bread that tastes like pumpkin pie.


I'm feeling a tad, shall we say, under the weather, lately. Nothing serious. Just an autumnal cold that has knocked the stuffing out of me. I feel like a rag doll. An achy, cranky, ratty old rag doll with matted squirrelly hair and baggy sweatpants.

It ain't pretty is all I'm sayin'.

So forgive my delay in sharing the promised new pumpkin bars recipe. Soon, Babycakes. Soon.

In the meantime, here's an easy gluten-free pumpkin bread recipe- a lovely tea bread you can bake in a bread machine. Or in your oven, if you prefer.



As mentioned earlier the oven here in our temporary studio isn't exactly a cook's dream. So I was inspired by a reader who mentioned baking my banana muffin recipe as a banana bread in her bread machine (how brilliant is that?).

For my first excursion into bread machine tea bread baking, I converted my Big Banana Muffins recipe to a banana bread. And holy tap-dancing zombies- it worked! The trick (for a vegan egg-free bread, at least) is to use two teaspoons of baking powder. For those of you using eggs in your gluten-free baking, you may not need the extra oomph of a little more baking powder- but, please, as always, use your best judgment.

For this scrumptious pumpkin pie flavored pumpkin bread, I used a Breadman bread machine, but I don't see why any bread machine wouldn't work- as long as it has a rapid cycle and can accommodate a 2-lb loaf. Double check your manufacturer's instructions for baking an un-yeasted sweet bread.


Pumpkin pie bread.

Gluten-Free Pumpkin Pie Bread Recipe

Originally published October 2009.

I kept tasting pumpkin pie with every bite of this moist and delicious tea bread, hence the name. I baked it in my Breadman bread machine but you could also bake it in a conventional oven. Just be sure it bakes long enough- I'm guessing, about 50 to 55 minutes up to an hour at 350ºF. This is a large loaf.

Ingredients:

Add to the bread machine:

1 cup packed organic light brown sugar
4 tablespoons pure maple syrup
1/4 cup light olive oil
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or two large eggs, beaten)
1 tablespoon bourbon vanilla extract
1 cup pumpkin puree (canned pumpkin is fine)
1/4 teaspoon light tasting apple cider vinegar or lemon juice
1/2 cup GF buckwheat flour
1/4 cup GF millet flour
1/4 cup sorghum flour
1/2 cup tapioca starch or potato starch
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon or gluten-free Pumpkin Pie Spice blend
1/2 teaspoon nutmeg

As needed for liquid as it mixes:

Pure apricot or peach juice

Instructions:

Using the 2-pound setting with light or medium crust (not the dark setting or it may create a tough crust) program the bread machine for the Super Rapid setting.

As it begins to mix the ingredients, use a soft silicone spatula to scrape down the sides. After a minute or two of mixing check the consistency. If the batter is at all like my batter, it will be a bit thick and stiff. Add a tablespoon at a time of your favorite unsweetened pure apricot or peach juice until the batter becomes slightly thinner than muffin batter but thicker than cake batter. Not too thin, but not too thick. You'll know it when you see it. When you are happy with the consistency, close the lid and let the paddle beat the batter.

When it pauses to let the batter rest and rise, reach in and remove the paddle; smooth the top. Cover and let the rapid cycle do its thing (rest and bake the loaf).

When it beeps done reset the program to Bake. Set a timer and bake for an additional 10 minutes. It's a large loaf.

*(Now, if for some unknown reason your bread looks ready at this point, test it before you add on ten more minutes baking time; I'm at sea level now, so I imagine my baking times are in the normal range, but as we all know, humidity and temperature and ambient weirdness- not to mention, the fickle baking faeries- can affect gluten-free baking times.)

When the top is domed and the loaf is firm to the touch, and a wooden pick inserted into the center emerges clean, this is a good sign it's done. Using a pot holder, remove the bread pan from the machine and cool it on a wire rack for five minutes or so, until it's a tad cooler to handle.

Using a clean tea towel and a pot holder, grasp the pan and carefully tip it upside down to release the pumpkin bread onto the wire rack; set the loaf upright on the rack and continue to cool.

Although you'll be tempted to slice and eat it warm, wait if you can. This moist bread only gets better as it cools. In fact, I did an experiment.

Half the bread- we ate that day. It was tender and moist. The other half we wrapped in foil, bagged and froze. Although the fresh loaf was tasty, I thought the frozen and thawed half tasted even better, and had an improved (less fall-apart) texture.

Makes one generous loaf.

Karina's Gluten-Free Bread Tips:

If you'd rather bake this pumpkin bread in the oven, use a large loaf pan and  bake in a preheated 350ºF oven, for 50 to 55 minutes, until the top is firm but gives slightly to a gentle touch.
If your gluten-free baking is gummy in the middle, try cutting back on the amount of liquid- one tablespoon at a time. Your flours may be damp from humid weather (or from storing them in the refrigerator).

I also find that using too much agave or honey can create gumminess. When I develop a recipe with fruit puree (such as pumpkin or banana) I prefer to use a little less olive oil in the recipe, and no agave or honey. This improves the texture.

At sea level you need less honey or agave than you would need at dry higher altitudes; adjust the liquid-to-dry ratio to see what works best for you.

If your ingredients are cold, allow the batter to rest and come to room temperature.
Check your oven calibration; several readers have reported that their pre-heated ovens had not- in fact- reached baking temperature when they tested their ovens with an oven thermometer.
I'm now using less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here's why- there is elevated arsenic in rice.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day. 



82 comments:

  1. Anonymous16:42

    YUM--this looks fabulous. Thanks for posting this--I love your blog!
    I should have looked at your recipe this morning before making a batch of pumpkin muffins. I used this recipe, because I had some Bob's Mix on hand: http://www.bobsredmill.com/recipes_detail.php?rid=1434. But the result....not so good. They had a weird bitter aftertaste that remained for *hours* afterward (??). Maybe it's because I subbed 4 Tb. of Ground Flax Meal + 1/2 c. warm water for the egg? (I also subbed maple syrup for the honey and used a little less--a mistake, because they just weren't sweet enough as you bit into them, though the bitter appalling-ness didn't manifest until much later.) Maybe this is why you, dear goddess, use the Ener-G Egg Replacer? (Or maybe the flour mix itself is a bit bitter?) Ahhhh....back to the drawing board....--Lina

    ReplyDelete
  2. Ann H.16:44

    Thank you, Karina! I have been pining for pumpkin bread and I think I actually have all the ingredients on-hand for this one.

    ReplyDelete
  3. with a name like pumpkin pie bread I'm sold!

    ReplyDelete
  4. Pumpkin pie bread?? That seriously sounds like heaven.

    Enjoy your new home & new KitchenAid =D, I haven't gotten one yet but can only dream of the bright & beautiful colours!

    ReplyDelete
  5. Hm.... wonderful to hear you sounding so stoked, Karina. My KitchenAid is emerald green, and I just adore the creature, which came with all sorts of amazing attachments and has a motor big enough to mix a batch of concrete. Enjoy...

    ReplyDelete
  6. Oh this sounds amazing!! I'm dying to try it. I've been craving pumpkin for weeks. As soon as Fall hits... BAM. However, I'm trying to bake for friends who are unable to eat refined sugars. Agave is ok, and stevia is prefered. I've yet to figure out how to sub these in for sugars in a recipe! Do you have any tips/tricks for me? I'd so appreciate it. I've found your page on cooking substitutions, but honestly it didn't explain how to accommodate the loss of bulk when you take away 1 or more cups of sugar.

    ReplyDelete
  7. Holy wow, this looks fantastic. I've got to try this ASAP!

    Like dizzygrl, I'd also love to hear your thoughts on what might be a good sugar substitute.

    ReplyDelete
  8. Thanks everyone!

    Lina- Your question: I bet it was the flour blend you used. I find bean and soy flours very bitter- even metallic- tasting. I don't use them. My favorite gluten-free flours (sorghum, millet, buckwheat) are nutty and sweet flavored. Makes a BIG difference.

    As for thoughts on making this recipe sugar-free... Very tough to replicate the structure and texture without brown sugar. You can replace sugar with agave or honey, but with gluten-free flours the result is often gummy or just what I would term flabby. Or rubbery. No tender crumb.

    If I had to avoid cane sugar I would experiment with other granular alternatives- maybe date sugar or maple sugar or even processed raisins to help replace the bulk.

    The cup of brown sugar is not only a sweetener, it gives the pumpkin bread structure.

    xox

    Karina

    ReplyDelete
  9. Apple green is very nice, but that cornflower blue looks great, too........ I'm dying for a Kitchen Aid mixer. Nowhere to store one. One of my desires in a dreamed-of kitchen redo is storage space for a Kitchen Aid mixer. :] The bread sounds delicious! I've been putting pumpkin in almost everything lately.

    ReplyDelete
  10. Nancy Ball19:51

    I love reading your blog, especially these days. We moved from California to the wilds of the PNW to have a farmette and raise the kid. She's now at art school in sunny LA and we're California dreaming like you were not too long ago. Thanks for sharing your adventures! I'm also looking forward to pumpkin bread that tastes like pie.

    ReplyDelete
  11. yummm! i am obsessed with pumpkin-based baked goods these days. i have made many a vegan pumpkin loaf as of late :)

    ReplyDelete
  12. Does anyone know if xanthan gum and arrowroot powder serve the same purpose?
    Loving your recipes, Karina! Especially the pumpkin ones!
    ~Laney

    ReplyDelete
  13. Darn, that looks good. And how easy to make! I recently made (and blogged about) Pumpkin Chocolate Chip mini-bundt cakes and was really surprised & excited about the combination of flavors so I'm going to add chocolate chips to your recipe. Sounds and looks great!

    ReplyDelete
  14. Oh yay! You are getting your own Mixer!!!!!!!!!! I'm IN LOVE with mine. I can't wait to see what you whip up with yours!

    mhmmm......pumpkin bread. I should unearth and then scrape burnt bread out of my bread machine. I've been avoinding it since the great bread overflowing incident.

    Karina - I am just so happy for you, I can't quite express it! Things are comign together for you and S. all at the same time and it is so exciting to hear about. I'm so glad I can finally uncross my fingers (they were starting to cramp up a bit). No one deserves to be happy more than you! <3

    ReplyDelete
  15. What a gorgeous photo of the bread! I'm so excited to hear about your plans to buy a KitchenAid. I don't have one, but a baking gal like yourself *needs* a KitchenAid, I'm convinced of that.

    ReplyDelete
  16. Sounds like a great recipe.
    But is this bread do-able without a bread machine?
    And if yes, how should I bake it (oven temp, time...)?

    Thanks ;).

    ReplyDelete
  17. Lovely looking bread Karina! I don't own a KitchenAid yet either, though just today I was thinking of how nice it would be to own one. I bet you'll love it!

    Sugar is magical in baking, I agree. It does form a lovely crumb. I have been able to create a few vegan, gf baked goods that use maple syrup or agave w/o any gumminess but it is a lot trickier and requires much more testing. I think substituting sweeteners in baking is more of a challenge and it is best to stick with the recipe as it is created.

    Ok, your bread is seriously making me drool. I think it is time to bake! :)

    ReplyDelete
  18. This looks like such a sophisticated and pretty loaf!

    ReplyDelete
  19. Anonymous12:35

    Thank you for the lovely pumpkin recipe. I was always used to baking my breads with honey before I had to go gluten free. I loved it because it made them moist and was hoping I could do the same with gluten free. Darn! However, I am diebetic so now I have to use Stevia or Xylitol. I have been afraid to try g.f. breads because I don't know how to make the switch. If you ever decide to make a quickbread using either of these you'd probably capture a whole other market.
    Karen

    ReplyDelete
  20. Thank you all for your comments.

    Regarding moisture in gluten-free baked goods... I often add a tablespoon or two of honey or agave to recipes- especially to gluten-free bread, cookie and brownie bar recipes. [Peruse the recipe index and you'll see how I use it for moisture.]

    Fruit puree also adds a lot of moisture to gluten-free vegan baked goods. Pumpkin, squash, banana, applesauce all help. If there is a lot of fruit puree in a recipe, I am careful with adding a humectant such as honey or agave because it may create a gummy center from too much moisture; it is not needed in this recipe, for instance. The pumpkin adds the moisture.

    Different gluten-free flours have different textures and tastes. If you are using heartier, high protein flours your baked goods will have a more hefty, dense structure. Almond meal, bean flours, and coconut flour can be quite heavy.

    Add some starch for rise, tenderness and a lighter crumb.

    Arrowroot is a starch that helps create a binding effect- so although it does not provide the viscosity that xanthan gum does, it will help gluten-free flours a bit. Using too much arrowroot starch can make a batter bitter, however- so think in terms of tablespoons not cups if you'd like to try it as a sub for xanthan gum.

    And as for sugar- I am told that xylitol can be subbed one-to-one in my recipes; but I have not tried this, myself.

    For lower glycemic impact treats, I'd suggest nut flour baking with agave.

    Or eating dark chocolate. ;-)

    xox

    Karina

    ReplyDelete
  21. Mmmmm pumpkin pie bread! Yummy. Might just have to make some of this really, really soon! And I'm excited for you and your KitchenAid mixer. I love mine - I bought the Professional 6 series, and it even kneads gluten-free pasta dough without complaint. I wonder how I got along without the thing...

    ReplyDelete
  22. So exciting, Karina! Congrats to your husband on his hard work and to you as his support. What an accomplishment.

    The recipe looks great and I can't wait to make it in my breadmaker. Yum!

    ReplyDelete
  23. Krista18:09

    Yum! I just put a loaf of pumpkin bread in the oven. The batter tastes fab. I did make it lower glycemic by replacing the brown sugar with granulated palm sugar (35 on the scale) so we will see how it turns out. Wonderful recipe Karina! Thank you.

    ReplyDelete
  24. Nancy19:15

    You rock my world! Made the bread today with Palm Sugar and it is amazing. The only thing is that it isn't that tall. Any suggestions?

    ReplyDelete
  25. I too have yet to buy a Kitchen Aid mixer. Some day. I'm sorta overwhelmed by the choices. What model are you buying and why?

    ReplyDelete
  26. Anonymous21:53

    Karina:
    Ah, the lights, the air kisses, the potato vodka martinis... yes, yes, yes, back in the day I was there. And I so remember how utterly stupid it was to move my furniture from NYC to LA. LA is the capitol, the resale furniture mecca of the country. After the glamor-pusses have had their must have latest designer piece of furniture they have to re-decorate again in a couple of years. I picked up the most amazing furniture in LA. So, Ikea and CB2 it if you want--or keep your eye open for a conversation piece that will keep you talking for a long time to come.
    And... I can't wait to make that pumpkin pie bread!

    ReplyDelete
  27. Tasneem22:22

    Hi Karina - my local health food store has not had any Pamela's bread mix for a while, so I decided to stop being lazy and mix flour. I baked your recipe into burger buns for my sons. I was having trouble shaping until I had a brainwave: I put the bread dough/batter into a gallon zip bag, snipped off a corner and piped the batter in a circle onto the baking sheet. I even made "bagels." The shape was perfect. I also used my muffin-top pan to help with the shape. I let the buns/bagels proof before i baked them. I am going to try frying small dollops of dough to make donut holes for my son who is craving them!! On another note- for those of your readers who have trouble tracking down sorghum or millet flours, they are available in indian/pakistani grocery stores far cheaper than at health stores.

    ReplyDelete
  28. Wow, this looks great. I'll have to try this recipe and make the bread as gifts to people.

    ReplyDelete
  29. I just wanted to tell you that I give people the link to your blog all the time. I rave about your recipes and your food photography. We use your recipes frequently, and are never disappointed. Thanks for the inspiration and all the good food.

    ReplyDelete
  30. So, if it's possible to make bread out of a muffin recipe, is it likewise possible to make muffins out of this bread recipe? Follow directions for the banana muffins you referenced, perhaps? Thanks!

    ReplyDelete
  31. Thanks, everyone for the fab feedback.

    Tasneem- I've been wanting to try bagels- so thanks for sharing that great tip!

    Nancy- Hard to know for sure. If the bread isn't as tall as mine you might check the baking powder for freshness. Or if you used a different pan/bread machine- pan size and shape affects height. I've never baked with palm sugar- perhaps it results in a lower rise--- if palm sugar is more liquidy- perhaps you need to compensate with less liquid or a tablespoon more flour? I'm only guessing, though (I have no experience with palm sugar).

    CV- Absolutely. Muffin and quick bread recipes are similar- using baking powder and baking soda for rise.

    Keep an eye on the baking time- pumpkin puree may require a little more time than a plain muffin- or perhaps not. As always, keep an eye on the process.

    xox

    Karina

    ReplyDelete
  32. Anonymous11:44

    Dying to make this! I am a big fan. My son has multiple food allergies and it has been great to find so many yummy recipes that he can eat. What is a good alternative to buckwheat flour though (one of his allergies)?

    Thanks!
    Eithne

    ReplyDelete
  33. Eithne- To sub buckwheat flour you could use sorghum flour.

    Karina

    ReplyDelete
  34. Ummmmmm......apple green? Beautiful! But how do you choose? I think I'll take one in every color!

    ReplyDelete
  35. I am so excited that you're getting a KitchenAid. I have two - I broke one by spraying WD40 on the inside. My husband didn't want to go without his homemade vanilla bean ice cream, which I make with the KitchenAid ice cream maker attachment, so he went out the next day and got me the Professional model.

    I took the broken one and had it repaired - so now I have two. And I love them both.

    Your bread is fabulous...I am not a bread baker.

    ReplyDelete
  36. Green Apple is a fantastic color - did you also check our Yellow Pepper? That's lovely too!

    I recently got a bread machine at a yard sale and I'm pretty nervous/excited to use it. I'm not Celiac, so I don't think I have to worry about contamination. I've never used a bread machine before and I'm curious about what the results will bring.

    Congrats & luck on the unpacking and MANY thanks for all the recipes!
    Cheers!

    ReplyDelete
  37. I wanted to stop back here to share a recipe for Pumpkin Latte that I've experimented with. It's like hot pumpkin pie in a mug. You'll notice that my measurements are all terribly accurate. It's kind of a 'to taste' thing.

    Warm in a pot:
    1 cup of rice milk (I usually just fill my mug about 2/3 full)
    a pinch of nutmeg
    2 pinches of allspice
    about 1/4 tsp cinnamon (or replace spices w/ pumpkin pie spice)

    Stir in:
    2 heaping spoons of canned pumpkin
    2 spoons coconut milk
    (I just used a cereal spoon)
    honey or agave to taste

    Thick and yummy!

    ReplyDelete
  38. Karina, I've been all over your blog and I can't find a recipe for Pan de Muertos! I was hoping to conjure up a reasonable gluten-free facsimile... it's made with lotsa eggs.

    Still, plenty of recipes I want to try as well! Thanks for your service to us gluten-intolerant folks out here. I love your musings. I print them out as well as the recipe. It makes the recipe better. :-)

    ReplyDelete
  39. Num-tastic! You rock my socks as usual, girl!

    ReplyDelete
  40. congratulations on finding a home - light is more important than space and you will make it yours - especially once you have the smell of this bread wafting through your apartment - the bread machine sounds wonderful for hot days when it is too much to turn on the oven

    ReplyDelete
  41. This looks fantastic - once I get hold of some pumpkin I might have to try it! One very stupid question though: I can't find xantham gum or guar gum at -all-. I can't actually locate sorghum flour either. Are there any alternatives for those? I was thinking of trying rice flour for the sorghum. For the gums though, I have -no- idea. Maybe an egg white?

    ReplyDelete
  42. Anonymous15:19

    Hi Karina. I live in Wellfleet and wanted to get up to Cambridge to see "The Canyon" but will be in NYC while it's at the Kendall Theatre. When I called them to see if it would play beyond 11/5 they said "maybe". So...perhaps I'll have a chance to see it. Hope it gets fabulous reviews!!! Love this GF blog so much...such a great support and so much fun. Sue B.

    ReplyDelete
  43. Anonymous06:18

    sear Karina, I'm getting crazy, I can't find xantham gum...what Can I use? agar agar can work as well??
    many thanks for your help
    Simona

    ReplyDelete
  44. Karina, I love your blog.

    My mom just got me a breadman, and this will be my first bread in it. Instead of millet, should I use more buckwheat or sorghum? We can't do millet.

    Oh, congrats on the Kitchen Aid. Mine id grape, a gift from hubby. Purple is my fave color and he found one after it was discontinued.

    ReplyDelete
  45. Congrats on the move and so cool you own a Fit too! Do you just love it more than any other car? It's quite funny to valet park one! We did that with ours a couple months ago at a fancy wine tasting. All these fancy cars and there we were in our Fit. I love mine!

    ReplyDelete
  46. Yay! Whoopee! Congrats! You're moving AND you got a new mixer? Life really is good.

    ReplyDelete
  47. Anonymous23:34

    How about a little adaptation for those of us without a bread machine and don't want to buy one? This recipe looks yummy but a bit tedious to try to figure out things such as how long to beat the batter one its at the right consistency...

    Thanks.

    ReplyDelete
  48. Wow- thanks for all the fun comments! I love my apple green KitchenAid. :-) xox

    As for millet flour- sub buckwheat flour, or brown rice flour, if you prefer. You can also usually sub millet with sorghum flour. Experiment till you find the combo you like.

    As for the last comment...

    I have developed several pumpkin bread, cake and muffin recipes and shared them on the blog; this is the first one using a bread machine (I was renting a place w/o a usable oven last month). I thought it was a fun idea to try.

    If you don't have a bread machine, feel free to experiment with this recipe using your own baking experience for mixing and baking pumpkin-based breads in the oven- or check out my other recipes for oven baked pumpkin treats. There are quite a few to choose from.

    Karina

    ReplyDelete
  49. Just had to report that I've made this bread about 4 times now and finally got the liquid ratio right... only to find out that my wife doesn't like pumpkin... She doesn't have problems, so that really isn't too much of an issue, but sometimes it's nice to make something both of us can enjoy so she suggested I make some chocolate chip-egg nog bread...

    So I did... replaced the pumpkin with Silk Soy Egg Nog and Chocolate chips.... I wish I could give you the exact quantities of Egg Nog and but I can't because I to do some trial and error... I also reduced the amount of Brown Sugar in half.... and started with 1/2 cup of Nog and 1/2 cup of Chips... the as the Breadman started to churn it got really thick so I dribbled in Nog into the mixture till it got to the wetness that the Pumpkin bread did... Another hint here, I got the mixture too wet, which is really easy to do with GF flours so I used some extra Millet Flour sprinkled in to adjust... Let the Breadman do it's thing...

    It tastes great! My wife loves it... We ate half the loaf and the other half is in the freezer for tomorrow...

    I imagine Hemp milk could be used in place of the Soy Nog.... I can barely taste the nog... it's kind of a fun chocolate chip bread...

    Thanks Karina for all you do!

    ReplyDelete
  50. All right darlin, I'm trying yet another of the goddess recipes! Can't wait for it to come out of the oven.

    *hugs*
    -Sea

    ReplyDelete
  51. I knew my boyfriend loved and understood me when I caught him carefully hand-detailing my kitchen aid mixer, making it sparkling clean :)
    Going to go make this bread now. I was dreaming of warmed up pumpkin muffins with a dab of margarine....

    ReplyDelete
  52. Anonymous15:18

    Oh My GOODNESS!!!!!!! You are the QUEEN of gluten free baking. I JUST NOW made your pumpkin bread. I am in awe, totally in awe. This bread is FANTASTIC!!! I made it exactly as you listed with ONE change. I did not have buckwheat flour. I did, however, have Bob's Red Mill Mighty Tasty Gluten Free Hot Cereal, which contains buckwheat! So, I put some of that in my Vita-Mix and ground it in to flour and used that for the buckwheat. I used real eggs and I used the potato starch because I think tapioca starch is gross. This bread has NO WEIRD FUNKY TASTE like so many gluten free things do!!! It's DELICIOUS and it's also BEAUTIFUL!!! I baked it exactly as directed, in my bread machine with extra time at the end. I had to add more like 20 minutes on to the end of my cycle but that is probably just the different bread machine. Thank you, thank you, THANK YOU for this recipe, it is going to become a lifetime staple!!! L in Montana.

    ReplyDelete
  53. Looks great Karina, as usual. I wish I had some of this pumpkiny goodness right now. I can't wait to go to the store and stock up on PUMPKIN!

    ReplyDelete
  54. Haven21:13

    Hi Karina,
    I was just diagnosed with Celiacs last week and I have been enjoying your blog SO much! I am from California but moved to New Zealand (to be with my hubby) 5 years ago and due to the weight and expense, was unable to bring my awesome Kitchen Aid mixer with me. I didn't use it much beforehand, but in the last few years have become quite the baker (pre-CD diagnosis) and really MUST have it here NOW. Especially with so many cool GF recipes to be tried and tested! I understand your excitement completely, and will raise a glass of wine to you tonight. Congrats!

    ReplyDelete
  55. I love pumpkins!!! :D

    ReplyDelete
  56. Two Teens, and a tween were greeted by this surprise treat after school. I was queen of processed food fo convience, and now I am queen of the processor, oh how one learns when life changes. thank you for your detailed steps, they help tremedously.

    ReplyDelete
  57. Karina -

    This is the second recipe of your's that I've tried and they've both been delicious! The first was the pasta pie. For both recipes I did have to make adjustments because I either didn't have all the ingredients or couldn't use some - like sugar. For this recipe I used Stevia instead of sugar, went a little heavy on the molasses because I can't have any sugars so no maple syrup and used water instead of juice to thin it out. Popped it in the oven and I now have a beautiful loaf! Thanks so much!

    ReplyDelete
  58. The dog ate the rest of my loaf while I was out. He must be a fan since he stole two store bought loaves still in their wrappers.

    ReplyDelete
  59. I love that this time of year is filled with "pumpkin spice" recipes! I want my house to be filled with this scent all through Fall and into winter. YUM!

    ReplyDelete
  60. Pumpkin flavors always make me so excited for fall, not to mention the latees at Starbucks. I always stuck to a pie, but I think I'm going to try this recipe this fall. Thanks for sharing it!

    ReplyDelete
  61. Anonymous21:05

    Just made your lovely pumpkin pie bread and it is delicious. I used sucanat instead of brown sugar and it has a lovely molasses flavor. I completely forgot that it was gluten free when I was eating it!

    My next adventure is your coconut flour apple cake!

    Thank you so much for such a lovely blog.

    ReplyDelete
  62. Hi Karina,
    Trying this recipe today and my breadmaker doesn't have a Super Rise setting - it's got a gluten-free, sweet bread, cake/quick bread or rapid bake setting. Which would you recommend?

    ReplyDelete
  63. Hi NDMom, I would suggest you consult the manual and see what they recommend for pumpkin bread. Pumpkin bread is a quick bread. No yeast. So that would be the criteria, I think. No rise time needed. Karina

    ReplyDelete
  64. Anonymous16:17

    karina---i have got to tell you that i stumbled across your blog today looking for a pumpkin bread recipe that was gluten free and i had to tell you that i LOVE the fact that someone else agrees with the "fickle baking faeries" like i do. I am still learning to cook gluten free and this is an awesome page. From kt

    ReplyDelete
  65. Hi,
    This sounds so yummy
    i was just wondering if there is any way to figure out the nutritional information.
    As well is there a way to make it wheat free.
    bs

    ReplyDelete
  66. I do not have any nutritional info/software program for my recipes- sorry. Too many gluten-free flours and ingredients are not listed in such programs. As for wheat-free- it is wheat-free. Everything on my blog is gluten-free. Cheers!

    ReplyDelete
  67. Yay! I just made this (probably the third time), but this time turned out best! I am usually scared to use tapioca starch because I can taste it, but it really helped the consistency of this bread. I used 2 eggs and didn't add any liquid in the mixing (no bread maker here), and I couldn't find my baking soda so I left that out and it was fine. Baked it probably 40-45 minutes and it's the breadiest GF quick bread I have made! I'm so proud-- and of course thank you! Yummy!

    ReplyDelete
  68. This sounds wonderful for thanksgiving, my first gluten-free thanksgiving! I'm just wondering if I want to make this or make your pumpkin cake with maple frosting! Oh decisions decisions. I have like 4 boxes of white rice flour hanging around the house that a friend gave me. I read what you wrote about it though, that it's "gritty." Would it not be a good fit for either of these?

    ReplyDelete
  69. Jenna, If this is your first Thanksgiving, I would suggest keeping to the recipes and using what I know works. Subbing rice flour is going to change my recipes- so they'll need tweaking. And the texture won't be as good. You can always use that rice flour for experimenting- perhaps with holiday cookies? Karina

    ReplyDelete
  70. Mary Pat18:58

    Just made this recipe using muffin top tins and this worked wonderfully well! Didn't have to worry about crumbs when slicing--and my son found them lots of fun to eat! Yummy recipe!

    ReplyDelete
  71. I made this to bring to a gathering of friends one night around Thanksgiving, and it was gone before there was even a dent in the gluten-filled desserts there. Even those who would never intentionally eat gluten-free went back for more :-)

    Making this again tonight for another gathering with different friends :-) Thank you for this wonderful recipe! (Actually, all of your recipes I've tried have been wonderful!)

    ReplyDelete
  72. How fun- to do this recipe as muffin tops. Sounds yum! xox

    Thanks, Julia, for your kind words! xox

    Karina

    ReplyDelete
  73. If I were to add chocolate chips to this recipe, can i put them in the bread machine with the dry ingredients or will the machine melt them qnd stir in the melted chocolate while it kneads? (I have the breadman bread machine w/ gf cycle)

    ReplyDelete
  74. Sarah, I would not add them in until the batter is mixed; I'd stir them in by hand and smooth the top. I would use the quick bread cycle as there is no need to let it rise.

    ReplyDelete
  75. Just made this recipe, and it was a huge hit with the whole family! Many thanks for the delicious treats.

    ReplyDelete
  76. I have reluctantly returned to gluten free eating. Once again I found comfort in your blog :) Just finished off this lovely pumkin treat. Thanks again for another delicious recipe!

    ReplyDelete
  77. This looks delicious! Thanks for the recipe.

    ReplyDelete
  78. Best pumpkin bread ever! Saw this recipe today, had to make it, though it took a trip to whole foods to get all the different flours; I usually only bake with brown rice and sorghum. But after this, I will definitely be using them again; it's worth the extra work!

    ReplyDelete
  79. Pumpkin Bread?!?!? That's gluten free?! Karina, you are the BEST! :D

    ReplyDelete
  80. This is a great recipe. I think you blog is really great. Maybe you could look at my blog http://stephsglutenfreehomecooking.blogspot.com/

    ReplyDelete
  81. I finally got around to making these this morning. They are wonderful. We are now off eggs, too as my daughter is allergic and we just found out. This recipe really works with the egg replacer, unlike so many others. Thank you so much. By the way, they are fabulous for little ones with 1/2 c. mini chocolate chips added!

    ReplyDelete
  82. I always love your recipes. I also have a great pumpkin bread at http://besttodigest.blogspot.com/
    please try it and let me know what you think (I always love receiving critiques and advice and would like to know what I could do better)

    ReplyDelete

POPULAR POSTS :