I’m not going to say much here since this wonderful bread speaks for itself.
Well, OK…I can’t resist saying a little something since I’m really excited to share this with you. This bread has a fantastic texture and flavor. It’s moist with a little heft to it. The spices are perfectly balanced to allow the pumpkin taste to shine through. It’s a cinch to make – a one bowl recipe that’s not at all fussy and pretty much foolproof. And it’s Gluten and Dairy Free! I think it’s a perfect addition to any Thanksgiving meal.
I’ve adapted a recipe from Cook’s Illustrated, my favorite cooking website.
Pumpkin Bread - Gluten Free, Dairy Free
Serves: 1 loaf
Ingredients
- 2 large eggs
- 7 1/2 ounces pumpkin puree (3/4 cup)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 5 ounces sweetener - I use either coconut sugar or raw honey
- 1/4 cup coconut oil
- 5 1/2 ounces (1 1/4 cups) Gluten-Free Four Blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Adjust oven rack to middle position and preheat oven to 350°. Grease an 8 1/2 x 4 1/2 inch loaf pan. (I use coconut oil spray).
- In the bowl of a standing mixer, or a large bowl, add eggs, pumpkin puree, cinnamon, salt, nutmeg, cloves, sweetener, and coconut oil. Mix well with standing mixer or hand mixer.
- Add flour, baking powder, and baking soda to bowl and mix well.
- Scrape batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let bread cool on wire rack in pan for 20 minutes. Remove bread from pan and let cool before serving.
- Notes:
- • The loaf pan I've linked to is truly exceptional. It's heavy duty and lasts forever. It's a bit more expensive but well worth it in my opinion. Plus it feels good to hold.
- • If you use coconut sugar your bread will be darker than the one in the photo which was made with honey. Still delicious and not a problem - just didn't want you to be surprised.
- • The loaf will not rise all the way to the top of the pan. This is as it should be.
- • I encourage you to weigh rather than measure the ingredients. It's much more accurate and only requires a little kitchen scale. Just put the bowl on the scale, add an ingredient and then zero out the scale between additions. Simple.
