My sister Caroline was diagnosed with Celiac disease a few years ago - at age 18 - and that was a game changer for our family. Ever since, we have toiled over converting favorite family recipes to gluten free. Here is my mom's pumpkin bread - it is moist and you would never know it's gluten free. It is wonderful toasted with cinnamon and butter, and a tall glass of milk. In fact, it's so good we don't even make the "old" version anymore! —Lauren B
unsalted butter, softened (1 stick)
1 1/4 cups
gluten free flour, such as Better Batter
1 1/4 teaspoons
1 1/2 cups
canned pumpkin puree
chopped pecans or walnuts
In This Recipe
Preheat oven to 350F degrees.
Thoroughly butter and flour a 9-inch loaf pan. Set aside.
Combine the dry ingredients (flour through salt) in a bowl, with mixer on medium speed, add half the flour mix. Pour in the water and then the other half of the flour. Mix until creamy.
Add in the pumpkin and beat until combined. Reduce mixer speed to low and stir in nuts.
Pour the mix into the pan and bake for 1 hour. Bread is done when it is no longer jiggly and a toothpick inserted in the center comes out clean. Let cool in pan 15 minutes, then turn out onto a rack to cool completely. Store wrapped in plastic, in an airtight container. Eat warm, or toast topped with butter or cream cheese and cinnamon.