pumpkin sprinkles
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glazed
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sliced
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bread ingredients
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gluten-free flour with xanathan
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glaze ingredients
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pumpkin bread batter
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ready to bake
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thickened glaze
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My oldest daughter is on a gluten-free diet. She's a pumpkin fanatic, so I made this bread to send for her October birthday. There's a light Cinnamon glaze (optional) and it could also be made with Splenda, if you need sugar-free.
GLUTEN FREE PUMPKIN BREAD
3 eggs………………………………........................1/2 tsp. salt
1 tsp. xanthan gum ~or~ 1-1/2 tsp. arrowroot powder
(this is only necessary if your gluten-free flour doesn’t contain xanthan)
1 cup sugar (or regular white Splenda)…………1/4 cup dark brown sugar (or 2 TB brown Splenda blend)
1 tsp. vanilla extract……….....................…..1 cup pumpkin puree
1/3 cup vegetable oil………….................…..1-1/2 cups gluten-free flour
1 tsp. baking soda (add 1/2 tsp. if using Splenda)
1/2 tsp. baking powder
1 tsp. cinnamon……………….........................1/2 tsp. ground ginger
1/4 tsp. nutmeg………………..................……1/4 tsp. ground cloves
1/2 cup mini-morsel chocolate chips (optional)
***
Optional: CINNAMON GLAZE
1/2 cup water………………………………………1/4 cup sugar or regular white Splenda
1/4 cup water………………………………………1 TB corn starch
1/4 tsp. cinnamon
Add 1/2 cup water and 1/4 cup sugar in a small saucepan, over medium heat (or microwave for 30 second increments), stir until sugar dissolves.
Whisk corn starch and cinnamon with 1/4 cup water and pour into the hot mixture on the stove, whisking constantly. Allow mixture to simmer for one to two minutes until it has thickened, then remove the pan from heat. ~or~ whisk the cornstarch mixture into the heated sugar water from microwave. Then microwave for another 30 seconds to thicken the glaze.
Set aside to cool a little, then brush it on the cake or bread. (Store extra in the refrigerator ~ reheat about 25 seconds in microwave to use again.)
***
PUMPKIN BREAD:
Preheat oven to 350. Generously spray a 9” loaf pan (or 2 5” mini loaves) with non-stick baking spray; set aside.
Beat together eggs, sugars and vanilla extract for about 1 min. in your electric mixer bowl. Add the pumpkin puree and oil; beat until combined.
Next, add rest of ingredients (except chocolate chips) on low; scrape the sides of the bowl, then beat until well combined. Fold in chocolate chips (if using).
Spread the batter in the prepared pan(s). Give a quick tap on the counter to break any air bubbles. I usually put the pans on a rimmed baking sheet, to catch any run-over. Bake for about 35-40 minutes (large loaf) or 20-25 minutes (mini-pans), or until a toothpick comes out clean. Spread Cinnamon Glaze over warm bread (be sure to get in the cracks on top, and between the sides of the bread and the pan). Cool before slicing. These also freeze well.
GLUTEN FREE PUMPKIN BREAD
3 eggs………………………………........................1/2 tsp. salt
1 tsp. xanthan gum ~or~ 1-1/2 tsp. arrowroot powder
(this is only necessary if your gluten-free flour doesn’t contain xanthan)
1 cup sugar (or regular white Splenda)…………1/4 cup dark brown sugar (or 2 TB brown Splenda blend)
1 tsp. vanilla extract……….....................…..1 cup pumpkin puree
1/3 cup vegetable oil………….................…..1-1/2 cups gluten-free flour
1 tsp. baking soda (add 1/2 tsp. if using Splenda)
1/2 tsp. baking powder
1 tsp. cinnamon……………….........................1/2 tsp. ground ginger
1/4 tsp. nutmeg………………..................……1/4 tsp. ground cloves
1/2 cup mini-morsel chocolate chips (optional)
***
Optional: CINNAMON GLAZE
1/2 cup water………………………………………1/4 cup sugar or regular white Splenda
1/4 cup water………………………………………1 TB corn starch
1/4 tsp. cinnamon
Add 1/2 cup water and 1/4 cup sugar in a small saucepan, over medium heat (or microwave for 30 second increments), stir until sugar dissolves.
Whisk corn starch and cinnamon with 1/4 cup water and pour into the hot mixture on the stove, whisking constantly. Allow mixture to simmer for one to two minutes until it has thickened, then remove the pan from heat. ~or~ whisk the cornstarch mixture into the heated sugar water from microwave. Then microwave for another 30 seconds to thicken the glaze.
Set aside to cool a little, then brush it on the cake or bread. (Store extra in the refrigerator ~ reheat about 25 seconds in microwave to use again.)
***
PUMPKIN BREAD:
Preheat oven to 350. Generously spray a 9” loaf pan (or 2 5” mini loaves) with non-stick baking spray; set aside.
Beat together eggs, sugars and vanilla extract for about 1 min. in your electric mixer bowl. Add the pumpkin puree and oil; beat until combined.
Next, add rest of ingredients (except chocolate chips) on low; scrape the sides of the bowl, then beat until well combined. Fold in chocolate chips (if using).
Spread the batter in the prepared pan(s). Give a quick tap on the counter to break any air bubbles. I usually put the pans on a rimmed baking sheet, to catch any run-over. Bake for about 35-40 minutes (large loaf) or 20-25 minutes (mini-pans), or until a toothpick comes out clean. Spread Cinnamon Glaze over warm bread (be sure to get in the cracks on top, and between the sides of the bread and the pan). Cool before slicing. These also freeze well.
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