Gluten Free Pumpkin Bread or Muffins

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Gluten Free Pumpkin Bread

Adapted from glutenfreepalate.com by My Little Blue Heron

This one’s a winner. It’s crazy easy to put together, and thanks to the addition of rolled oats, it has a soft and fine crumb . It's beautifully moist.

Bake loaves or muffins. Today, I made jumbo muffins. 

I use canned, organic pumpkin (don’t use pumpkin pie filling!) If you opt to use your own cooked pumpkin, be sure to go by weight, rather than volume. If it’s steamed, puree and drain.

The original recipe calls for avocado oil (which I just used in my coleslaw recipe and it ruined the coleslaw. Avocado oil is wonderful, but it’s a dominating and heavy oil, great for high heat, but not for coleslaw. Here, opt for Canola, Sunflower or Safflower oil.

Weighing your ingredients is best practice. Results will be consistent no matter what brand you use. GF flour brand? I love King Arthur Measure for Measure. Some people love Bob’s Red Mill. Use whatever brand you like best. But weigh it. This recipe should have a flour blend that has binder (xanthan or guar gum). All “measure for measure” blends do.

Any milk’ll do. You can put this together with a wire whisk, a hand mixer, or a stand mixer. I use a hand mixer.

You can use a ready-made “pumpkin pie spice”, but I prefer to blend my own. Here’s my “Sweet Spice Blend”… it’s a tweak on an Ayurvedic blend, so if you don’t like the cardamom, omit it. Whisk the spices together and put in a glass jar. Sprinkle on your oatmeal, yogurt and use as a spice for any recipe calling for a 'warm' spice blend .. like oatmeal cookies!

2 Tbsp. Ground ginger, 2 Tbsp. Ground cinnamon, 1/2 Tbsp. Ground cardamom, 1/2 tsp. Ground cloves, Nutmeg: freshly ground, to taste.

Pumpkin is great in the fall and winter, and some love it all year!

Wishes for a world overflowing with peace, love, justice and democracy in 2024,

Jane

Gluten Free Pumpkin Bread

Equipment: Loaf pan, lightly greased with oil or release spray or muffin tins, lightly greased or lined with baking cups. (Silicone’s okay). I like the “If you care” brand of paper liners. A large and medium mixing bowl, measuring cups, measuring spoons, spatula.

Ingredients:

• 1 c./240g pumpkin purée
• 2 eggs, size large, room temperature
• 1/3 cup flavorless oil (see above)
• 1/3 cup almond milk (or any milk)
• 1 1/4 c./150g cup for cup (measure 4 measure) GF flour blend (King Arthur is great!)
• 1/2 c./50g GF rolled oats (you can sprinkle more on top for a cute finish .. see photo!)
• 3/4 c./150g granulated white sugar
• 1/2 tsp./3 g baking soda
• 1/2 tsp./2 g baking powder (make sure it’s fresh!)
• 1/2 tsp./2g salt 
• 1/2 tsp. Ground cinnamon
• 1/2 tsp. “Sweet Spice Blend” (see above) OR pumpkin pie spice

Procedure:

• Preheat oven to 350º F (180º C) 
• Prepare baking pans (see above “equipment”)
• Large mixing bowl (or if using a stand mixer, its bowl, fill with all wet ingredients (first four on the list)
• Medium mixing bowl: measure all following dry ingredients (including sugar and spices) and whisk together to combine well. Set aside.
• Blend wet ingredients until well combined, smooth and creamy.
• Dump in the combined dry ingredients and mix well until incorporated.
• Fill loaf pan or muffin tins and bake on rack in middle of preheated oven, length of time is dependent on vessel, for 25 - 45 minutes. A toothpick inserted in center should come out clean, with perhaps a few crumbs clinging. No wet stuff!
• Remove from oven and when loaf is cool enough to release, remove gently and let cool completely before serving. Wrapped well, this will keep for a few days in the fridge. Loaf always freezes beautifully.