Gluten free and baking don’t always go well together. In fact, I’ve been known to curse at my gluten free flour blends sometimes when a favorite recipe that I’m trying to convert isn’t working right. Luckily, I’ve had more successes than failures in my gluten free journey, which is a good thing. As the holidays approach, I’ve started working to make some of my old seasonal favorites into gluten-free recipes. Today, I decided to tackle something I’ve been craving for days, and that’s what brought me to this Gluten Free Pumpkin Bread recipe.
I know that a few of our posts have touched on the fact that we’re making more things without gluten. What’s the big deal about the gluten, you ask? For most people, probably nothing. For me, while I don’t have celiac disease, I have an autoimmune disease that has caused my body to become gluten intolerant. While it’s been a tough adjustment period for me, I’ve finally decided to embrace these changes, because it’s making such a big difference for me, my quality of life and my ability to be there for my family. Whatever your reason for eliminating gluten, this bread recipe is a must-try. I’ll be honest with you, while there are some GF foods that I’ve had that still leave me longing for their gluten-laden counterparts, THIS recipe is every bit as good as my original recipe without the gluten that I really can’t eat.
If you like a super-sweet pumpkin bread, you’ll probably want to add a half-cup or so of granulated sugar to this recipe, but I don’t, because we like ours a little bit less sweet. I didn’t miss it a bit when we cut into the loaf. I actually spent the entire hour that it was baking pacing the floors wondering if it was going to be another addition to my list of GF conversion failures. I was SO happy to see that, not only did it bake, but it rose well and everything!
This recipe is a must-have for our holiday season, and I am so glad that I’ve been able to make a version that is not only gluten free, but holds its own against the tried-and-true classic! Are you gluten free? What’s your experience been with gluten free conversions? I’d love to hear!
ETA: Some people have experienced trouble with overcooking the top while the middle isn’t cooked through. Kristi, one of our readers, suggests covering the top with aluminum foil lightly to keep it from darkening.
- 1¼ cup gluten free flour blend (I used Krusteaz this time)
- ¾ cup packed brown sugar
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground clove
- ¼ teaspoon ground ginger
- ½ cup vegetable oil or ¾ cup applesauce
- ¾ teaspoon vanilla
- 1 15 oz can pumpkin
- 3 eggs
- Preheat the oven to 350 degrees and lightly spray a standard-sized loaf pan.
- Combine the flour, sugar and spices in a large bowl.
- Stir in the oil/applesauce, vanilla and pumpkin until everything is well combined.
- Add the eggs one at a time, stirring well until each one is incorporated.
- Pour the batter into the loaf pan and bake for 50-60 minutes, or until cooked through.