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 |  |  whisk wet & spices |  thick batter |  ready to bake |
My oldest daughter has a birthday in October, and has always loved anything pumpkin. For health reasons, she follows a gluten-free and dairy-free diet, so I adapted my grandmother's old banana bread recipe (from the 1930's) to make this pumpkin bread to send to her for her birthday.
I use Pillsbury's Gluten-Free flour for baking, which has all the necessary additives. It's also much less expensive than the little gourmet packages of gluten-free flours (especially when you need to buy the xanathum and other additives separately). You can find it on the baking aisle.
Beth's GLAZED PUMPKIN BREAD
Gluten-Free and Dairy-Free
1/2 cup canned pumpkin...………….……….. 1/2 cup vegetable oil
1/2 cup white sugar...………...……………..….2 eggs
2 cups Gluten-free flour (a baking blend with all necessary additives ~ I recommend Pillsbury)
1 tsp. baking soda ………………………...……. 2 tsp. baking powder
1/2 cup unsweetened almond or cashew milk (I used unsweetened vanilla almond milk)
1/2 tsp. salt......…………………………………...1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
GLAZE:
quick dash of cinnamon or pumpkin pie spice
about 1/2 cup powdered sugar
up to about 1 TB same nut milk as used in pumpkin bread ~ as needed
***
Preheat oven to 350. Spray an 8" or 9" loaf pan with non-stick baking spray & set aside.
Whisk together oil, sugar and eggs in large bowl. Then whisk in the spices, salt, baking powder and baking soda. ** With a wooden spoon, beat in 1 cup of flour. Then beat in the pumpkin and oil. ** Scrape down the sides of the bowl ~ and beat in the other cup of flour with the wooden spoon, just until everything is well mixed in.
Fold the batter into the prepared loaf pan and smooth out the top. (I use the back of a dampened spoon.) Bake for 40-50 minutes or until a cake tester comes out clean.
While it's baking, prepare the GLAZE:
Whisk together the cinnamon & powdered sugar in a small bowl ~ whisking in the nut milk (1 tsp. at a time), until a smooth drizzle consistency. When you take the pumpkin bread out of the oven, brush/drizzle it all over the top of the HOT bread (into the cracks and down the sides). I added some pumpkin sprinkles on top.
This slices best if you refrigerate it. And it also freezes and ships well.
I use Pillsbury's Gluten-Free flour for baking, which has all the necessary additives. It's also much less expensive than the little gourmet packages of gluten-free flours (especially when you need to buy the xanathum and other additives separately). You can find it on the baking aisle.
Beth's GLAZED PUMPKIN BREAD
Gluten-Free and Dairy-Free
1/2 cup canned pumpkin...………….……….. 1/2 cup vegetable oil
1/2 cup white sugar...………...……………..….2 eggs
2 cups Gluten-free flour (a baking blend with all necessary additives ~ I recommend Pillsbury)
1 tsp. baking soda ………………………...……. 2 tsp. baking powder
1/2 cup unsweetened almond or cashew milk (I used unsweetened vanilla almond milk)
1/2 tsp. salt......…………………………………...1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
GLAZE:
quick dash of cinnamon or pumpkin pie spice
about 1/2 cup powdered sugar
up to about 1 TB same nut milk as used in pumpkin bread ~ as needed
***
Preheat oven to 350. Spray an 8" or 9" loaf pan with non-stick baking spray & set aside.
Whisk together oil, sugar and eggs in large bowl. Then whisk in the spices, salt, baking powder and baking soda. ** With a wooden spoon, beat in 1 cup of flour. Then beat in the pumpkin and oil. ** Scrape down the sides of the bowl ~ and beat in the other cup of flour with the wooden spoon, just until everything is well mixed in.
Fold the batter into the prepared loaf pan and smooth out the top. (I use the back of a dampened spoon.) Bake for 40-50 minutes or until a cake tester comes out clean.
While it's baking, prepare the GLAZE:
Whisk together the cinnamon & powdered sugar in a small bowl ~ whisking in the nut milk (1 tsp. at a time), until a smooth drizzle consistency. When you take the pumpkin bread out of the oven, brush/drizzle it all over the top of the HOT bread (into the cracks and down the sides). I added some pumpkin sprinkles on top.
This slices best if you refrigerate it. And it also freezes and ships well.
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