By Taitertot on October 06, 2009
Photo by lovemyryley
Photo by lovemyryley
"This pumpkin bread is so good, you won't even know it's gluten free. Perfect for autumn!"
Serving Size: 1 (85 g)
Servings Per Recipe: 10
"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!!"
"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."
"Great, except the gluten-free flour recipe calls for WAY too much baking powder! I used King Arthur GF flour and half the amount of baking powder, and my bread rose like a champ. My bread also took almost 2 hours to bake, but that may have been because I was using stoneware bread pans. The recipe does need more spice as well... I used Pampered Chef's "Cinnamon Plus" spice blend and it came out great. Also added some candied ginger chopped fine."
"For a real pumpkin flavor similar to other pumpkin breads and pies, instead of using pumpkin pie spice, use 1/2 tsp. each of cinnamon, ground allspice, ground cloves and nutmeg."
"In a side by side comparison test, no one could guess which was the gluten free or gluten filled. I do not have to eat gluten free, but my family does. Pumpkin bread is something that I enjoy. I made this for the grandkids yesterday and they wanted to know when I would be back to make more. You could easily double, triple this recipe to make more loaves."
"I made this recipe with a few tweaks (sweet corn flour instead of tapioca starch, muffins instead of a bread loaf, baked for 50 minutes instead of an hour) and it is delicious. The texture is very pleasant and the muffins are perfectly moist and held together beautifully (a common problem when baking gluten free).
I do have 2 small problems with this recipe, however. The spices are so slight that I can barely taste them at all. In fact, this is a fairly bland recipe because of that. I think next time I will add half again the pumpkin spice, if not double, just to try and give it some extra oomph.
The other issue I have is how awful this recipe is for you. Over 20 grams of sugar in a single slice of bread? Really? I mean, I love comfort food as much as the next person, but this seems a bit excessive. Particularly considering the amount of flavor your not getting. Because of this, I feel that this recipe would make a better holiday meal contribution or other special occasion recipe rather than an "every day" kind of bread.
These issues aside, I really do like this recipe, and see a lot of potential in it. I think I may tweak it to be cupcakes next time (maybe with a maple glaze?)."
"I've searched high and low for an easy, fast gluten-free pumpkin anything recipe that doesn't require me to buy 4 different kinds of flour. This one did the trick and I've made it twice now. Everyone loves it. The second time I added a bit more pumpkin pie spice and a teaspoon extra sugar, plus sprinkled ground nutmeg and Vietnamese cinnamon on top. It's perfect and stays delicious and not dry like so many GF baked goods. Success!"
"One of my favorite GF recipes ever. I used Gluten Free Pantry's Muffin & Scone mix for the flour/starch and made them as muffins instead. Baked 28-30 min and they are FABULOUS!! Thank you for sharing this recipe! My kids love it, too. :)"
"For the person who suggested making it more healthy . . . maybe try ground flaxseed -- i add that to a lot of recipes. Also, oat bran (depending on how it's processed, where the oats are grown it can be gluten-free). I also use almond meal a lot in place of some flours. Olive oil in place of butter, dark molasses and honey instead of or to reduce refined sugar. I like a lot of spice myself so am liberal with cinnamon and ginger. Haven't made this yet but was looking for a gluten-free recipe for my daughter that features fresh pumpkin (from those lovely ones gracing our front porch for the fall season!). I will try making with some substitutions and see what happens. I also like fresh unsweetened coconut and I'm wondering what would happen if a little almond or cashew butter was included? I also like to add bottled flavorings, and/or fresh citrus juices. Time to experiment!"
"As written (for me) this recipe was pretty good. I LOVE the texture of the muffin but to me, there was almost no taste at all. I think next time I will double the spices. I just get a TINY hint of spice. I put mine in mini muffin tins. I love that you really can't tell that it's gluten free. Great base recipe but I will have to adjust for my own personal taste. I may use more sugar next time as well."
"I think this is the best gluten free bread or cake that I've ever made. My husband and kids loved it too! Thank you. I am going to make it again and start decreasing the butter and putting applesauce to bring down the amount of fat and will see how it works out."
"I made this for a gluten free family member who is CRAZY about pumpkin & she loved it! I used half Splenda/half sugar & added walnuts. Was a great recipe; thanks for sharing!!"
"Awesome pumpkin bread! I'm not particularly 'crazy' for pumpkin bread, although I do enjoy pumpkin pies and cakes. but this one was so light and pillow-y soft. I guarantee that none of my gluten-eating friends are going to know it's GF. I made a few changes...instead of pumpkin pie spice I simply used 1 tsp. of cinnamon and 1/4 tsp. of nutmeg. I'm not crazy about all the stronger spices in pumpkin pie spice blends, and I probably could have even cut back on the cinnamon. I like my spices there but not in-your-face strong. I used a raw cane sugar, which is basically a brown sugar, instead of regular. And in place of butter I used 1/4 C. light olive oil and 1/4 C. applesauce. I'm sure the butter would have given it a richer flavor, but I don't digest dairy well and also do better with foods that are lower in fat. I topped mine with some chopped pecans and then a vanilla/cinnamon glaze made with melted Earth Balance (soy free), vanilla almond milk, a blend of powdered sugar and powdered xyiltol (to cut back on sugar), a pinch of salt, sprinkling of cinnamon, and 1/2 tsp. of vanilla. This was perfect! I had a slice last night with a dalop of TruWhip topping...felt like I was having cake! Thanks for sharing this wonderful recipe."
"This is absolutely wonderful! I'm have never been so happy to taste gluten-free bread!! At first I thought it wasn't going to taste as good because I have done other recipes before. THIS ONE IS PERFECT!! Thank you sooooooo much! I also tried it with bananas instead of pumpkin, I added almonds...I didn't have one of the flours so I used almond flour instead and ran out of sugar only used 1/2 cup. AMAZING!! My hubby's reaction was "are you sure this is gluten free?" THANK YOU! THANK YOU!"
"I wish I could have this bread with every meal... but that would be silly. Gluten Free never tasted so good."
"This was absolutely delicious! I took the loaf to work and nobody could tell it was gluten free, but it was scarfed down in minutes! The only negative is that its not a very nutritious recipe...if i was more experienced in gluten-free baking i would have tweaked it a bit to increase the fiber."
"Very tasty! I'm new cooking gluten-free as we found out recently that my husband has celiac. We live at a high elevation, so I adjusted this recipe by adding about 1/4 c. more flour and increasing the temp about 15 degrees. Next time I think I'll add a little bit of applesauce for some more moisture, but the hubby was perfectly happy with this as it is, so THANK YOU for sharing!"