Probably the best gluten-free recipe I've tried yet, because it was so "normal" tasting (in the best possible way!) I temporarily forgot about my frustrating wheat allergy. Just awesome. I hadn't tried sorghum flour before, and it's really fantastic. Yay pumpkin, too! I agree with the person who says it could use some more spices; it's perfectly tasty as-is, but would be great with more cinnamon, ginger, etc.
To make more healthy: instead of 1 cup sugar, I used 1/4 cup applesauce, 1/4 cup palm sugar, and about 1/8 tsp pure white Stevia extract. Instead of 1/2 cup butter, I used 1/4 cup butter and 1/4 cup coconut oil. My GF baking mix was 3/4 c. brown rice flour, 3/4 c. millet flour, 1/4 cup almond flour, 1/4 cup tapioca starch, 1 3/4 tsp. baking powder, 1 1/4 tsp. xantham gum. Also increased spices (1 1/4 tsp. cinnamon, 1 tsp. nutmeg, 1/4 tsp. cloves). Turned out great!
I tried this tonight, and I am so happy! I LOVE pumpkin bread! I just went gluten-free 10 months ago, and I had no idea how I would face the Fall without pumpkin bread, but you have solved my problem! I followed the recipe as posted with the addition of a little cinnamon and sugar sprinkled on top before baking. I think I may even try it with some pecans mixed in next time, although, it was really just great without! By the way, the kiddos liked it too! Thank you so much for a wonderful recipe!!
I'm not Gluten Free but my mom is and she is preparing Thanksgiving Dinner. Being a good southern girl, I never show up empty handed to any dinner. So I spent the extra money and did this totally gluten free and organic as well. It is fabulous! I wasn't expecting much but am happily surprised. I added chopped organic walnuts, well bc, I just love nuts! I love spice as well, so I took others advice and added another 2 tsps of pumpkin spice, so glad I did. It's delicious, and you would never know its gluten free. I did a dbl batch, you're definitely looking at 1:45 to 2 hours baking time. I checked the consistency w a chop stick. I sent a loaf over w my Cuban roommate to her family's house. They have no clue it was gluten free and organic, they love it! I'm excited to to try the other healthier options people posted on here for Christmas, bs I WILL be making this again!
Out standing recipe. I made it for my family and everyone loved it. I used gluten free flour from the box and it came out perfect
I tried using a commercially prepared gluten free flour mix. Not sure if that was the cause, but I ended up with a gummy mess that I tossed. If I could have gotten past the texture, I would have been disappointed in the flavor as well.
I love this recipe! I make it non dairy by substituting avocado oil for the butter. It is moist and delicious. I also add Enjoy Life chocolate chunks and instead of pumpkin pie spice I use cinnamon. Everything I substitute uses the exact same measurements, in case you want to try it! Everyone loves this recipe!
Excellent Recipe - made once before exactly as suggested in recipe. This time I doubled recipe switched coconut oil for the butter, and it made 6 small mini loaves and 6 decent sized muffins
Very good. Glad to find this recipe. I made muffins instead of a loaf. Cooking time only took about 35 minutes for me (please check your oven as baking times may vary). Tip: I mixed up a double batch of the baking mix ahead of time and kept it in the fridge and took out the 2 cups of mix as needed. If you like it more spicy add more pumpkin spice, it might be a little too subtle flavor for some. Thanks again for sharing your recipe!
I have just made put this in the oven and it smells soooo good but wondering if the batter is suppose to be thick like paste, worried about how they will turn out.