Friday, November 5, 2010

Gluten-free Pumpkin Bread

Today I'm riffing off the this pumpkin bread recipe which was recommended to me by my friend Jess. She says,
The original recipe is fantastic, but now i double the spices, half the oil, do two cups of sugar, and throw in about a cup of molasses - gives it a bit of a wintry kick :)
She also substitutes Pamela's baking mix or rice flour for the AP flour the original recipe uses. (Her husband and daughter both have celiac.)

Of course, Experimental Katie has to have her own variation on the recipe. Here it is:

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1/2 cup (1 stick) butter
  • 3/4 cup water or herbal tea*
  • 1.5 cups white sugar
  • 1 cup demarara sugar

  • 1 1/2 cups white rice flour
  • 1 1/2 cups sweet sorghum flour
  • 1/2 cup potato starch
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 Tablespoon ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon chopped crystallized ginger (substitute 1/2 teaspoon ground ginger if necessary)

Mix together pumpkin, eggs, butter, water/tea, and sugars. 

In a separate bowl, whisk together the dry ingredients.

Combine all ingredients just until blended. Do not overmix.

Bake at 350 for 45 min-1 hour. (Makes 3 regular sized loaf pans.)

*I substituted chocolate yerba mate' for the water the original recipe called for. I think other spicy teas would work well in this, too.

6:30pm: I have this in the oven right now. I will give a review of this when it's done.

This bread is so delicious! It ended up with a lovely crust on it that was perfectly crunchy when it was still warm. After cooling overnight it turned into that soft, caramelized outer layer that you think of with quick breads. The inside is moist without being mushy with a silky smooth crumb to it. The flavor is pumpkin-y like it should be, and it has a bit of a spicy bite. (If you like a little less spicy bite, you can, of course, cut the spices.)

Things to try in subsequent incarnations: Adding pecans. Substituting brown rice flour for white rice. Throwing in some dried cranberries. Substituting orange juice for the water/tea.

If you try this recipe, please let me know! If you blog about it and let me know, I'll link back to you. =)

1 comment:

  1. Please do because I'm curious to know how it turne out! I would have never thought to use tea. :D