Saturday, November 19, 2011

pumpkin bread (the best texture!)

i love pumpkin.  and what's thanksgiving without something pumpkin?  but this thanksgiving we won't be at home.  we will be on a vacation with Nick's family in MO.  and while i've made gluten free, dairy free pumpkin pie before, i was unsure of how well it would travel and i'm not really wanting to make a pie crust without my food processor (ok, call me lazy, but i hate using a pastry cutter).  

solution: pumpkin bread!  

i did a lot of hunting on the various gluten free blogs i follow and while plenty of them sounded good, it seems everyone has their own gluten free flour mix.  my pantry is already full of about a dozen different ingredients for my own mixes, so i don't need more 3 more ingredients to try and create another mix that i'm unfamiliar with.  

soooo, i did what i always do.  i mashed together a few different recipes to fit my pantry.  :)  

not to get all tricky on you, but i was hunting for a specific texture, as that is usually the biggest gripe with gluten free baked goods, so i ended up using a combination of my 2 favorite flour mixes. 

the first was my favorite Brown Rice Flour Mix that i gave back on my lemon bars post.  this flour works great for anything you want with a crumbly, flaky texture, like pie crusts or crisps.  

the second flour i used was Bob's Red Mill Gluten Free All Purpose Baking Mix, which is primarily bean flour.  and while it might sound a little odd to be baking with bean flour, it works really well for anything that you want to have a gooey texture, like cookies & some breads.  

because i wanted something right in the middle, not too crumbly, not too gooey, i did a 1/2 and 1/2.  and let me tell you, it was spot on!

Pumpkin bread
1 egg 
3/4 c. sugar
1/3 c. & 3 T. unsweetened applesauce (i used 1 individual size container)
1 c. unsweetened pumpkin puree 
1 T. vanilla (or 2 t. homemade vanilla which is a bit stronger than the other stuff)
1/2 c. melted coconut oil
1 c. Bob's Red Mill all purpose baking mix
2 t. baking powder
1 t. baking soda
3/4 t. xanthan gum
1 1/2 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/4 t. cloves
1/2 t. sea salt

preheat oven to 350 degrees.  oil one 9x4 loaf pan, or 3 mini loaf pans.

beat the egg & sugar well, then combine with applesauce, pumpkin puree, vanilla and oil.  add dry ingredients & mix just until combined.  

pour batter into loaf pan and sprinkle top with sugar (i used cane sugar on all 3 & added walnuts to one).  bake for 35-40 minutes for a large loaf pan or 20-25 minutes for mini loaf pans or until toothpick can be inserted and comes out clean.  (i suggest going more by the toothpick as pan color and ovens will vary baking time.)

let cool on wire rack.  store in air-tight container on the counter for 3 days or in the fridge for about a week.  

another husband stamp of approval (even with coconut oil in it!)!!!  and i'm so excited to have a pumpkin treat that will travel well for our thanksgiving vacation.  

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