Pumpkin Bread

[purple]

I converted my old pumpkin bread recipe to be gluten free and it turned out nonstopeatinggood. It makes alot but you could cut it in half. Here is the recipe:

Gluten free Pumpkin Bread

4 eggs

1 3/4 cups sugar

1 15oz. can Libby's pure pumpkin

3/4 cup unsweetened applesauce

1/2 cup oil

4 cups gluten-free flour mix (I couldn't decide so I used 1/2 featherlite and 1/2 Carol's sorghum mix)

2 tsp. baking soda

2 tsp. ground flax, opt.

2 tsp. xanthan gum

1 tsp. salt

1 tsp. baking powder

1/2 tsp. ground cloves

1 tsp. each: cinnamon, allspice, nutmeg

1 cup water or milk (I use water)

about 1 1/2 cups chocolate chips

In a very large mixing bowl, beat eggs (I use a hand mixer). Beat in sugar, pumpkin, applesauce and oil.

Whisk together all the dry ingredients and beat in 1/2 at a time. ( I just dump it in after measuring and beat in 1/2 the flour last)

Slowly beat in water until mixed and there are no flour lumps. You can add chips now or later.

Pour batter into 6 greased and floured small loaf pans (5 3/4"x3"x2 1/2 ").

Gently stir in without scraping the edges, 1/4 cup chocolate chips into some of the pans(incase your peeps can't have/don't like chocolate like my peeps )

Bake in preheated 350 degree oven for about 40-45 minutes or until toothpick comes out clean. (I use a convection oven) My breads rose great and were light and fluffy and sooo tastey.

Cut a loaf in 1/2 and take a big muffin to work.

You can make muffins, just reduce the baking time and you only need to spray the pans. Or bake in cake pans too. I would advise only trying a big bread pan with one loaf b/c the batter is heavy and the bread may not get done in the middle...someone can let us know...

[SacGFGirl]

I converted my old pumpkin bread recipe to be gluten free and it turned out nonstopeatinggood. It makes alot but you could cut it in half. Here is the recipe:

Gluten free Pumpkin Bread

4 eggs

1 3/4 cups sugar

1 15oz. can Libby's pure pumpkin

3/4 cup unsweetened applesauce

1/2 cup oil

4 cups gluten-free flour mix (I couldn't decide so I used 1/2 featherlite and 1/2 Carol's sorghum mix)

2 tsp. baking soda

2 tsp. ground flax, opt.

2 tsp. xanthan gum

1 tsp. salt

1 tsp. baking powder

1/2 tsp. ground cloves

1 tsp. each: cinnamon, allspice, nutmeg

1 cup water or milk (I use water)

about 1 1/2 cups chocolate chips

In a very large mixing bowl, beat eggs (I use a hand mixer). Beat in sugar, pumpkin, applesauce and oil.

Whisk together all the dry ingredients and beat in 1/2 at a time. ( I just dump it in after measuring and beat in 1/2 the flour last)

Slowly beat in water until mixed and there are no flour lumps. You can add chips now or later.

Pour batter into 6 greased and floured small loaf pans (5 3/4"x3"x2 1/2 ").

Gently stir in without scraping the edges, 1/4 cup chocolate chips into some of the pans(incase your peeps can't have/don't like chocolate like my peeps )

Bake in preheated 350 degree oven for about 40-45 minutes or until toothpick comes out clean. (I use a convection oven) My breads rose great and were light and fluffy and sooo tastey.

Cut a loaf in 1/2 and take a big muffin to work.

You can make muffins, just reduce the baking time and you only need to spray the pans. Or bake in cake pans too. I would advise only trying a big bread pan with one loaf b/c the batter is heavy and the bread may not get done in the middle...someone can let us know...

Wow! This recipe makes 6 small loafs? Do you know if it freezes well?

[purple]

Wow! This recipe makes 6 small loafs? Do you know if it freezes well?

I have never frozen the gluten-free version but the gluten kind froze well. I would double wrap it. The smaller loaves are also nice for giving away The first batch you will eat quickly

[purple]

I converted my old pumpkin bread recipe to be gluten free and it turned out nonstopeatinggood. It makes alot but you could cut it in half. Here is the recipe:

Gluten free Pumpkin Bread

4 eggs

1 3/4 cups sugar

1 15oz. can Libby's pure pumpkin

3/4 cup unsweetened applesauce

1/2 cup oil

4 cups gluten-free flour mix (I couldn't decide so I used 1/2 featherlite and 1/2 Carol's sorghum mix)

2 tsp. baking soda

2 tsp. ground flax, opt.

2 tsp. xanthan gum

1 tsp. salt

1 tsp. baking powder

1/2 tsp. ground cloves

1 tsp. each: cinnamon, allspice, nutmeg

1 cup water or milk (I use water)

about 1 1/2 cups chocolate chips

In a very large mixing bowl, beat eggs (I use a hand mixer). Beat in sugar, pumpkin, applesauce and oil.

Whisk together all the dry ingredients and beat in 1/2 at a time. ( I just dump it in after measuring and beat in 1/2 the flour last)

Slowly beat in water until mixed and there are no flour lumps. You can add chips now or later.

Pour batter into 6 greased and floured small loaf pans (5 3/4"x3"x2 1/2 ").

Gently stir in without scraping the edges, 1/4 cup chocolate chips into some of the pans(incase your peeps can't have/don't like chocolate like my peeps )

Bake in preheated 350 degree oven for about 40-45 minutes or until toothpick comes out clean. (I use a convection oven) My breads rose great and were light and fluffy and sooo tastey.

Cut a loaf in 1/2 and take a big muffin to work.

You can make muffins, just reduce the baking time and you only need to spray the pans. Or bake in cake pans too. I would advise only trying a big bread pan with one loaf b/c the batter is heavy and the bread may not get done in the middle...someone can let us know...

Pumpkin muffins sounded yummy...I asked my dd if she wanted them again...so I made these yesterday with just the sorghum flour blend and they turned out great...today they were still like fresh made. The batch makes a ton (prob 24, I make 3 sizes), you either have to freeze them or share with a friend

[sickchick]

YUM! Could never give away pumpkin bread cause I'd be shoving it in my mouth by the handful before I got it wrapped up

[JNBunnie1]

YUM! Could never give away pumpkin bread cause I'd be shoving it in my mouth by the handful before I got it wrapped up

HAHAHA! I just got the best visual!

[sickchick]

[ksymonds84]

Purple, I am really missing Pumpkin bars with cream cheese frosting. Would this recipe work for that by just putting in a jelly roll pan or would you change something first?

[purple]

Purple, I am really missing Pumpkin bars with cream cheese frosting. Would this recipe work for that by just putting in a jelly roll pan or would you change something first?

I don't know how much this will help. I used to use a gluten carrot cake mix plus the oil, eggs, pumpkin, pie spice and an additional 1/3 cup sugar. They were great, cake like of course, plenty sweet like a cake. Baked in a 15x10" pan but I baked it in an 11x17". The frosting was a can of vanilla ready to spread with 3 oz. of cream cheese beat in.

If you use the bread recipe it will be less sweet and not as flakey as a cake (less sugar is always ok ). If you think it needs a bit more sugar or applesauce try 1/4 cup. But I think it would work great. I wouldn't fill the pan too full b/c I read gluten-free baking should be done in smaller pans. You would have to judge if you would need to add another pan. If I were to try it I would use 1 or 2 muffin pans for extra batter just in case. I had a muffin for breakfast today, the third day and it was just as good as the day I made them 2 days ago. I freeze the extras and send to my dd or give some to a neighbor.

Let us know what happens b/c I have been looking at the pumpkin bar recipe too in a fall baking book

[Sweetfudge]

YUM! Could never give away pumpkin bread cause I'd be shoving it in my mouth by the handful before I got it wrapped up

lol

HAHAHA! I just got the best visual!

me too

I had a muffin for breakfast today, the third day and it was just as good as the day I made them 2 days ago. I freeze the extras and send to my dd or give some to a neighbor.

good to know!

So, would this be enough batter for 2 full bread loaves or just one? Also, would you recommend using canned pumpkin pie filling and adapting the sugar/spices? Cuz that's apparently what I bought and didn't use last fall.

[purple]

lol

me too

good to know!

So, would this be enough batter for 2 full bread loaves or just one? Also, would you recommend using canned pumpkin pie filling and adapting the sugar/spices? Cuz that's apparently what I bought and didn't use last fall.

I haven't made the gluten-free version in a full sized loaf pan yet...b/c I read the gluten-free baking should be in smaller pans so the middle will get done. If you take a chance let us know The gluten version recipe says 2-3 large pans so I would use 3 or 1 large and 3 small. Try 3 to be safe so its not so thick.

I just use plain canned pumpkin (Libby's).