Friday, October 14, 2011

Pumpkin pie bread

Yes, I am on a pumpkin kick. Isn't every baker in love with pumpkin in the fall? It just screams warmth and yummy-ness.

So, here's another recipe for those of you who have gluten-free flours. Actually, besides the brown rice flour (which can be subbed for either rice flour, or an all-purpose gluten-free flour), I can buy everything else here in Czech with all the new gluten-free products here! Thank you Czech for the gluten-free food! It makes my life so much easier.

The only other thing that you can't buy here (well, not that I know of) is the "guar gum", which acts as a binder in the recipe. It just makes the bread less crumbly. If you don't mind crumbs, I think this recipe would work without it.

Thanks to Karina Alrich from the glutenfreegoddess blog for an amazing recipe yet again! I just adjusted a couple of the things to suit my tastes...but it's a great recipe "as is" too! All credit goes to her for this recipe!

First, preheat oven to 350 F (180 C)

2/3cup packed organic light brown sugar
5 tablespoons pure maple syrup
1/4 cup light olive oil
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or two large eggs, beaten)
1 tablespoon bourbon vanilla extract
1 cup pumpkin puree (canned pumpkin is fine)
1/4 teaspoon lemon juice
1/4 cup buckwheat flour
1/4 cup millet flour
1/2 cup brown rice flour
1/2 cup tapioca starch or potato starch
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon guar gum
1 teaspoon ground cinnamon or gluten-free Pumpkin Pie Spice blend
1/2 teaspoon nutmeg
Pinch ground cloves
Pinch ginger

1. Mix brown sugar, maple syrup, olive oil, eggs, vanilla, pumpkin and lemon juice in a large bowl until well combined.
2. In  a separate bowl, mix the rest of the ingredients thoroughly.
3. Gradually mix in the dry ingredients into the wet.
4. Prepare a large loaf pan (or 3 little ones) by greasing the pans- use Pam, or butter, or whatever else you normally use so that a loaf comes out clean, and doesn't stick!
5. Bake a large loaf for: 50-55 min.
    Bake 3 small loaves for: 30-40 min.

This is delicious. Especially with a little bit of butter. Or cream cheese frosting. Or served with tea on a cute little saucer. Just sayin'. We all still love some fancy shmantzy extras sometimes.

So go ahead, relax in your kitchen, living room, or with your best friend, and enjoy some yummy pumpkin pie bread!

Even my puppy, Kaylie, would have really liked some of this bread! Just look at that face...

Claire's tips and substitutions:
- I like to cut down on sugar, so I put in a little more than 1/2 cup brown sugar, and added 1/4 tsp vanilla stevia (from's awesome!!).
- I don't know how, but I confused 1/4 tsp of lemon juice for 1/4 CUP lemon juice this time I baked the bread. And you know what?? It turned out great!! I don't know how, but somehow it still rose, and still tasted great.

1 comment:

  1. I LOVE this blog post! I love everything about it! That pumpkin bread was amazing (I'm going to have some for breakfast) and the picture of Kaylie is adorable!!! SO glad you do a blog!


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