Heavenly Pumpkin Bread

“Where’s the pumpkin bread?”  “It’s gone.”  “What?!  I haven’t had any yet!”  This is a frequent conversation in the Van Der Beek household.

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Our dear friend Joanie surprised us with her glorious skill one day, baking!  At 11 years old she was already walking the neighborhoods selling her goods.  Later on she trained in Paris under a Le Cordon Bleu chef.  Her gluten and refined sugar free pumpkin bread is moist, flavorful, makes the house smell like a cozy fall afternoon AND is easy to make (James has made it with great success)!  Joanie is sharing her recipe with us as our first ever guest blogger. (Note: we use cup4cup flour when we make ours).

By: Joanie Cusack

Growing up, pumpkin bread was a fall staple in my house. I lived in Michigan, so the change of season brought along a drastic change in temperature, which we accompanied perfectly with pumpkin bread.  I believe that there is something very natural and healthy about the heartiness of fall/winter time eating. It’s okay to eat a little richer, denser foods and let yourself relax a little. Our body needs the change. Below is a one loaf pumpkin bread recipe that has been adapted to be gluten and refined sugar free.

Ingredients:

  • 1 ½ cups gluten free flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup canned organic pumpkin puree (you can either buy this in BPA free cans or in a box)
  • 1 cup maple syrup
  • ½ cup olive oil
  • 2 eggs
  • ¼ water
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice or pumpkin pie spice

Process: Preheat oven to 350 and spray the inside of the bread pan with olive oil orcoconut oil spray. You can also use butter.

  1. In a medium bowl mix the dry ingredients (flour, salt, baking soda) together and set aside.
  2. In a large bowl beat the two eggs with a fork until they are light in color and slightly foamy, add the water, oil, pumpkin, maple syrup and spices and mix with a whisk until smooth.
  3. Slowly add the dry ingredients, at this time you may want to use a spatula or wooden spoon to stir the batter, once it is well mixed – there will still be clumps and that’s okay – pour into the prepared pan. Drop the pan a couple of times on the counter to level off the batter and release any air bubbles.
  4. Cook, uncovered at 350 for 50-60 minutes. Don’t worry if towards the end of the baking time the top of the loaf starts to darken in color, that is normal. If it gets to be too dark you can always cover the top with tin foil.
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18 responses

  1. Looks wonderful!! I have a can of pumpkin pie mix that I need to use up, do you think it would be fine to use that instead of the plain pumpkin puree and just omit the nutmeg, cinnamon and pumpkin pie spice?

  2. I am sooo excited to try this recipe! I love pumpkin everything! I haven’t had pumpkin bread in 3 years since becoming gluten intolerant!

  3. Pingback: Gluten Free Pumpkin Loaf | Goodbye to Gluten

  4. I live in a small rural town in Australia and can’t find canned pumpkin puree – so I’m making the puree myself with butternut squash. Not sure what the consistency is supposed to be – hopefully it will turn out ok!

  5. It was AWESOME! I steamed the pumkin in the oven so it was beautiful and moist. The loaf was spectacular althouh next time will only use half the cloves. And yep, totally roasted those pumpkin seeds- I only had a few as the kids went nuts for them :) Thank you xoxox

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