6 replies to this topic

[jmengert]

Hi, everyone--I'm embarking upon my first gluten-free thanksgiving, and I want to make some pumpkin goodies. I worry about CC issues because I'm super-sensitive to gluten, so has anyone used Libby's canned pumpkin without problems? It says the only ingredient is pumpkin, and it's a Nestle product, which is supposed to label for gluten, but I'm such a worrier about cross-contamination.

Thus, anyone here use it and trust it? Thanks for any help!

[Kasey'sMom]

I used Libby's Canned Pumpkin a couple weeks ago. I called costumer service and they confirmed that it was gluten-free. They were very helpful. The rep. said they have had a strong policy for many years on listing all ingredients on the lable.

I was worried about cross-cont. as well. So just to be on the safe side I also checked on the Libby's Pumpkin Pie Filling and it she said that it is gluten-free as well.

[jmengert]

Thanks a lot for your help! That makes me feel much better; now I can make my pumpkin bread and pumpkin cookies without worry--thanks again!

[Jnkmnky]

pumpkin cooks up very quickly and easily if you'd like to try doing it yourself. If you get those smallish, round baking pumpkins, remove the lid, scrape clean, replace lid and bake for 45 minutes on a cookie sheet... you can scrape out all the cooked pumpkin with ease. You can flavor the inside of the pumpkin with all the necessary spices prior to baking if you want. It's very easy.

[jenvan]

Julie--what's your pumpkin bread recipe? i'm looking for a good new one...

[jmengert]

Hi, Jen--I've copied my recipe below, which is from Pamela's Products. However, I will warn you that I have not made it yet but have been wanting to for a long time. I use Pamela's mix for most of my baking, and I haven't been disappointed yet, so I'm hoping this will be good, too. The banana bread I use from her recipes is excellent, so since this is a bread, too, I'm hoping it's comparable.
Good luck! I hope it comes out well!

Pumpkin Bread with Crumble Nut topping

4 tablespoons butter, melted
1/2 cup sugar
1 large egg
1 cup of canned pumpkin
1-1/3 cups Pamela's Baking & Pancake Mix
1/2 teaspoon salt
1 teaspoon of cinnamon
1/2 teaspoon ginger
1/4 teaspoon of cloves


Topping:
2 tablespoons melted butter
2 tablespoons of packed brown sugar
1/4 cup of nuts (sliced almonds, walnuts, pecans)

Beat together butter, sugar, egg, and pumpkin. Add remaining ingredients and mix together. Pour into a large greased loaf pan. Mix together topping and pour over loaf top before baking. Bake in a preheated 350° oven for 50 minutes to 1 hour, or when toothpick inserted comes out almost clean.

[Celiac Ninja]

Mmmm I am gonna try this tomorrow, looks pretty easy but we'll see how messy I can make it lol
Thanks for sharing.

I'm gonna use a real pumpkin and the Libby's pumpkin puree, two pies and twice the excitment.