Recipes

Pumpkin Bread

This recipe is our modification of Pumpkin Pie Bread from Gluten-Free Goddess. We have changed it quite a bit while keeping the same delightful taste and texture.

(This recipe also works great as waffle batter!)

Preheat the oven to 350 degrees. Oil two 4" by 8" bread pans.

In a large bowl, add the dry ingredients:

1 1/2 cup teff flour
1/2 cup quinoa, sorghum, millet, or amaranth flour
1 cup tapioca flour
1 cup sugar
2 tsp xanthan gum
4 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground cardamom

Stir very well. Then add the wet ingredients:

4 eggs
optional: 1/2 cup maple syrup (we use Grade B for its stronger flavor)
1/2 cup olive oil
2 tsp vanilla extract
30 oz. canned pumpkin (two small cans or one large can)

Including the maple syrup makes the recipe less of a meal and more of a dessert.

Optionally, add:

2 cups frozen cranberries

Mix well. Transfer the very liquid batter into the oiled loaf pans. Bake for 60 to 80 minutes, until both top and bottom "thump" like a nicely baked loaf of bread.

If frozen crandberries added increase the baking time by to 90 minutes, again until both top and bottom "thump" like a nicely baked loaf of bread.

(We use the extra-tough circles of parchment paper that separate Trader Joe's rice tortillas to help line the loaf pans. We oil the pans first, then put in the paper as liners.)

Note: with the maple syrup included this recipe is very slightly too moist for our bread machine. It works decently and passes the cake-tester poke test. But the very center does need a bit more cooking. We sometimes make it in the bread machine anyway. We let it cool completely, knowing that during when we microwave slices as we serve ourselves that little bit of extra cooking finishes the job.