This wonderfully moist, fall-flavored recipe for gluten-free and dairy free pumpkin walnut quick bread was adapted to gluten-free diets from the recipe "Half Sloan Bay Pumpkin Bread" by DeeDee Stovel which appears in her terrific cookbook, Pumpkin - A Super Food for All 12 Months of the Year.
Gluten-free quick breads are so easy to make and rise beautifully with simple ingredients like baking soda and baking powder. Quick breads also freeze well and make great gifts. Served warm with a dab of butter or cream cheese and a cup of tea or warm cider, gluten-free pumpkin walnut bread is meant to be enjoyed on a crisp fall day!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: One 8 x 4 inch loaf
Ingredients:
- 1 cup canned unsweetened pumpkin puree
- 1 cup cane sugar (178 grams)
- 2 large eggs
- 1/2 cup light olive oil or your favorite vegetable oil
- 1 1/2 cups (225 grams) all purpose gluten-free flour (Gluten-Free Pantry All Purpose Baking Mix used in this recipe - A combination of white rice, tapioca, potato starch with added guar gum)
- 1/8 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon gluten-free baking powder
- 1 cup coarsely chopped walnuts
- Cook's Tip - For best results please use the gluten-free flours and gum recommended in the recipe. Substitutions may alter the final results of the recipe.
Preparation:
Preheat oven to 350° F / 176° C
Grease an 8 by 4-inch loaf pan.
Place pumpkin, sugar, eggs and light olive oil in a mixing bowl. Beat on medium high until smooth and creamy.
In a separate bowl combine gluten-free all purpose flour, xanthan gum, baking soda, spices and baking powder. Whisk to thoroughly blend dry ingredients.
Pour dry ingredients into mixing bowl with pumpkin mixture. Beat on low and use a spatula to scrape down the sides of the bowl. Beat just until the mixture is blended. Fold in walnuts.
Scrape batter into prepared loaf pan. Dip a small spatula in water and press batter into pan. Smooth top of loaf.
Bake in preheated oven for one hour or until a tooth pick inserted into the center of the loaf comes out clean. Alternately, insert a digital thermometer into center of loaf. Loaf is done when internal temperature is 200 degrees F.
Use a small spatula to loosen loaf from edges of pan. Turn loaf on to a wire rack and cool for at least 30 minutes before slicing.
Reminder: Avoid Gluten Cross-Contamination in the Kitchen!
Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
