Friday, October 21, 2011

Pumpkin Bread (gluten, sugar, and dairy free)



We are overloaded with pumpkins right now: some from our CSA and some from the pumpkin patch. It seems we just couldn't resist stocking up on these lovely vegetables. Last week, I roasted a pumpkin and had the puree sitting in the fridge, waiting to be baked into something delicious.

I began scouring the internet for a gluten free pumpkin bread recipe but was unable to find one that fit the criteria of my gluten free pantry staples. I was also shocked at how much sugar the recipes I found called for: 1- 2 cups in some cases for one loaf of bread! Yikes! Needless to say, I was anxious to try my hand at my own recipe, one using a lot less sweetener (and a sugar free one at that) as well as incorporating some extra protein in for this pregnant body.

In this recipe, I state using a pumpkin puree, but to be honest, my pumpkin wasn't completely pureed... I actually used the flesh of the cooked pumpkin in the consistency it was when I scooped it out of the shell- a bit chunky. I thought at first that maybe this would impact the taste, but not at all. In fact, it gave the bread an almost rustic feel, where I noted a few chunks of cooked pumpkin in each slice. So wether you used pumpkin puree (from a can or fresh) or cooked pumpkin right out of the shell, either way will deliver a wonderfully moist pumpkin bread.

Pumpkin Bread (gluten, sugar, and dairy free)

Dry ingredients:
1 cup Bob's Red Mill GF All Purpose Baking Flour (or use 3/4 cup brown rice or sorghum flour + 1/4 cup arrowroot or tapioca powder)
1/2 cup almond flour
3/4 cup Xylosweet (xylitol) + 1/2 teaspoon powdered stevia
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon baking soda
3 teaspoons pumpkin pie spice (or 1 teaspoon each cinnamon, nutmeg, and cloves)
pinch salt

Wet ingredients:
2 eggs
1/2 cup extra virgin olive oil (EVOO)
1/4 cup water
1 cup pumpkin puree (either fresh or canned)

Preheat oven to 350 degrees. Lightly spray a bread loaf pan (I used an 8x8 size) with coconut spray.

In a large bowl, combine all dry ingredients and stir to combine. In a separate bowl, whisk eggs, then add EVOO, water, and pumpkin and whisk again until fully incorporated. Add wet ingredients to dry and stir a few times until batter is completely mixed.

Pour into prepared baking pan and bake for 60-65 minutes, until a toothpick inserted in the middle comes out clean. Let cool in pan on a wire rack for 20-30 minutes before removing and slicing.

3 comments:

  1. Hi Kelly! I love your recipes and I'm looking forward to making this yummy bread. I have a quick question for you: I do not tolerate xylitol well and was wondering if I could use all stevia in this recipe or use a bit of honey? How much would you recommend? Thanks for your help!

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  2. Tammie, I wouldn't use all stevia, but a great replacement for the xylitol is coconut palm sugar. It costs about the same, is low glycemic, and works as a sugar or xylitol replacement one for one. You can certainly experiment with honey or agave, but the proportions might be a bit different since those are liquid sweeteners... I'm curious to know what you try and how it works!

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  3. As usual Kelly your recipes don't disappoint! Made this tonight with my two year old and we love it. Delicious and not too sweet! (I used palm sugar as I don't have xylitol and the sorghum/tapioca blend). Thanks again for another wonderful recipe!

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