Author Notes
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
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Ingredients
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1/2 cup
unsalted butter, softened (1 stick)
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1 1/4 cups
sugar
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2
eggs
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6.65 ounces
gluten free flour, such as Better Batter
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1 teaspoon
baking soda
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1/4 teaspoon
baking powder
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1 1/4 teaspoons
cinnamon
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2 teaspoons
ground ginger
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1/2 teaspoon
grated nutmeg
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1/2 teaspoon
ground cloves
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1/2 teaspoon
salt
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1 1/2 cups
canned pumpkin puree
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1/2 cup
chopped pecans or walnuts
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1/2 cup
water
Directions
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Preheat oven to 350F degrees.
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Thoroughly butter and flour a 9-inch loaf pan. Set aside.
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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.
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Add in the pumpkin and beat until combined. Reduce mixer speed to low and stir in nuts.
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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.
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