Gluten-Free Pumpkin Pie Bread
Pumpkin Bread That Tastes Like Pie.
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?).
Gluten-Free Pumpkin Pie Bread Recipe
Originally published October 2009.
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.