Baked Good / Breakfast / Brunch / Cake

Gluten-Free Pumpkin Bread

Toasted Pumpkin Bread for Breakfast

Pumpkin Bread is a staple at Farmers’ Markets, County Fairs, and school bake sales from October through the end of December. This recipe is adapted from one Karen gave me when we were at Jordan Junior High School. The most brilliant and delicious thing about it was Penuche Icing.  Today my adult sensibilities appreciate the flavors of fresh roasted pumpkin and aromatic spices, but we’re including the recipe for the icing should you choose to splurge.

This bread debuted each September, shortly after the school year started and around the time of Karen’s birthday.  The recipe can be doubled to make a cake cooked in a tube-pan. If so, reduce the cooking time to 50 minutes. The recipe for the Penuche Icing is enough for two loaves or one cake.

Old Fashioned Pumpkin Bread – One 4 x 8 inch loaf.

Click Here For Printable Recipe

INGREDIENTS:

2 cups (12 oz.) GF Flour Mix (yours, ours, or Trader Joe’s)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon  ground cinnamon

1/2 teaspoon grated nutmeg

1/4 teaspoon ground cloves

1/2 cup oil

2 large eggs

2 cups pureed pumpkin (roast or steam your own when ever possible)

1 cup dark brown sugar

Optional: 1/2 cup Thompson Raisins and/or 1/2 cup chopped toasted pecans

DIRECTIONS:

1. Preheat the oven to 350F.  Line a large loaf pan (4″ x 8″) with parchment paper.

2.  Combine the dry ingredients in a medium bowl.  Whisk to blend.

3.  Combine the sugar and oil in a large mixing bowl.  Add the eggs and pumpkin.  Whisk to blend.

4.  Fold the dry ingredients into the wet ingredients, scraping down as needed to insure that the matter is evenly mixed. Fold in the raisins and nuts.

5.  Turn the batter into the prepared pan and bake for 60 minutes or until the top is cracked and a toothpick comes out clean. Let cool and remove from the pan. The cake should be completely cool before icing.

Penuche Icing (enough for two loaves)

INGREDIENTS:

3 tablespoons unsalted butter

1/2 cup (4oz.) dark brown dugar

2 tablespoons heavy cream

1 1/4 cups confectioners’ sugar, sifted to prevent lumping

pinch of salt

DIRECTIONS:

1.  Melt the butter in a heavy medium sauce pan over a medium heat.  Add the brown sugar and stir until it begins to melt.

2.  Add the cream and simmer for 5 minutes, stirring frequently.

3.  Remove from heat, let cool slightly and add the sifted confectioners’ sugar and pinch of salt.  Whisk vigorously until smooth.  Pour the icing over the pumpkin bread at once as it will harden as it cools.

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5 thoughts on “Gluten-Free Pumpkin Bread

  1. Your pumpkin bread sounds really nice, and I think that the pumpkin and spice would contribute more than enough flavour to disguise the ground riciness of the gluten-free flour. Results of other things I’ve baked while using it have been a bit of a mixed bag. Would butternut squash also work?

    • Butternut squash, as will others, like Acorn. Avoid spaghetti squash as it’s difficult to get it as finely pureed as one might like for “pumpkin” bread. Also, white and brown rice are available in finer grinds, practically eliminating the “ground riciness” of GF flours. Experiment with different varieties to fine one you prefer. Quinoa, sorghum, and chestnut are almost always very finely ground. Good luck!
      ~ Gus’s Mom

  2. Pingback: Gluten-free Pumpkin Bread Pudding | Gluten Free Gus

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