Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Suggestions For A Pumpkin Bread Mix?

Sunshine24

Recommended Posts

Sunshine24 Rookie
Sunshine24
Posted

I'm not really a baker so I love anything that I can make that comes from a box! Last year I used the pumpkin bread mix from Trader Joe's which was a HUGE hit, but that was before I was diagnosed and actually could eat it. I'd like to make another pumpkin bread this year, but I've yet to see a gluten free bread mix. Does anyone have any suggestions for one, or where I can one (either in a real store or online?)

Thanks!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

I'm not really a baker so I love anything that I can make that comes from a box! Last year I used the pumpkin bread mix from Trader Joe's which was a HUGE hit, but that was before I was diagnosed and actually could eat it. I'd like to make another pumpkin bread this year, but I've yet to see a gluten free bread mix. Does anyone have any suggestions for one, or where I can one (either in a real store or online?)

Thanks!

While it's not a pumpkin bread mix, Pamela's Products has a recipe for pumpkin bread on their website. It starts with Pamela's Baking & Pancake Mix, which makes it pretty simple to make. Sounds yummy to me. I've printed it out but haven't tried it yet but I can vouch for the banana bread, which I've made several times. Open Original Shared Link

Kim27 Contributor
Kim27
Posted

While it's not a pumpkin bread mix, Pamela's Products has a recipe for pumpkin bread on their website. It starts with Pamela's Baking & Pancake Mix, which makes it pretty simple to make. Sounds yummy to me. I've printed it out but haven't tried it yet but I can vouch for the banana bread, which I've made several times. Open Original Shared Link

Thanks for this website!!! Wow it has some yummy sounding recipes! Especially for holiday ideas!

Juliebove Rising Star
Juliebove
Posted

I bought this stuff a few years ago.

Open Original Shared Link

I bought both the pumpkin and cranberry. While both tasted very good, at the time I bought them there was some sort of flaw in the mix. They e-mailed me modified instructions. I can't remember the particulars now but I had to make them into bars and not loaves. I haven't tried them since.

Darissa Contributor
Darissa
Posted

I found the easiest pumpkin bread/muffin recipe this week! I will add the link. It uses the yellow betty crocker gluten free cake mix (which makes this so easy) and a few other ingredients and my family loves them! The are really good. I had lost my old gluten-free pumpkin muffin recipe, and was looking online this week, and tried this one...and now I don't care if I don't ever find my old pumpkin muffin recipe! This one is so great!

Try it~ I hope you love it as much as we do! Super Easy and taste great!

Open Original Shared Link

mamaw Community Regular
mamaw
Posted

Anna has a great mix, pumpkin, reg bread all wonderful....breads by anna

sunnybabi1986 Contributor
sunnybabi1986
Posted

While it's not a pumpkin bread mix, Pamela's Products has a recipe for pumpkin bread on their website. It starts with Pamela's Baking & Pancake Mix, which makes it pretty simple to make. Sounds yummy to me. I've printed it out but haven't tried it yet but I can vouch for the banana bread, which I've made several times. Open Original Shared Link

This recipe for Pumpkin Bread is *seriously* AMAZING!!! I make it all the time and eat it for breakfast, lunch, and dinner. I use Libby's canned pumpkin (gluten free right on the label) and it turns out amazing everytime...people ask me to bring it to family gatherings because it's so good!!

I use Crisco all vegetable shortening rather than butter (dairy issues) and it still turns out great. I'd definitely give it a try :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

This recipe for Pumpkin Bread is *seriously* AMAZING!!! I make it all the time and eat it for breakfast, lunch, and dinner. I use Libby's canned pumpkin (gluten free right on the label) and it turns out amazing everytime...people ask me to bring it to family gatherings because it's so good!!

I use Crisco all vegetable shortening rather than butter (dairy issues) and it still turns out great. I'd definitely give it a try smile.gif

Wonderful to hear this! I just *seriously* found my recipe and got out my can of pumpkin so will make it today. And I'm *seriously* eating some of her banana bread right now. YUM!

sa1937 Community Regular
sa1937
Posted

The verdict is in! The pumpkin bread using Pamela's Baking & Pancake Mix is delish!!! Next time I'm going to double the recipe and make two loaves. I think I'll also skip the Crumble Nut Topping as it...well, crumbles all over the place. That does not mean it goes to waste! tongue.gif I decided to try the recipe as written this time as I had all the ingredients for the topping, too.

This product is really good and so versatile and I'm not even much of a mix-type person. I pay $6.29 for a 24 oz. bag at Giant and figured it was worth my doing the subscribe-and-save to get 6 bags for $25.89 on you-know-where.

halfrunner Apprentice
halfrunner
Posted

Here's my pumpkin bread recipe:

1 stick butter softened

2 eggs

2/3 c. sugar

3/4 c. canned pumpkin

1 tsp. salt

1/2 tsp. baking soda

1 1/2 tsp baking powder

1 tbsp. yogurt

2 c. rice flour (or a 50/50 mix of buckwheat and rice flours)

1-2 tsp. pumpkin pie spices (to taste)

Cream sugar and butter, then beat in eggs. Stir in pumpkin and yogurt, then add dry ingredients. Pour into well greased 5x9 loaf.

Bake at 350 degrees for 50-60 min. or 300 degrees for 1.5 hours (it browns a bit less if you bake it lower and slower). Remove from pan and cool on wire rack until completely cool (if you can wait that long).

Note: this is the same as my banana bread recipe. Substitute the banana for the pumpkin and use cinnamon and/or nutmeg in place of the pumpkin pie spices.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,925
    • Most Online (within 30 mins)
      7,748
    Linda Stark
    Newest Member
    Linda Stark
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Hmart
      Is this celiac?

      By Hmart · Posted

      I was not taking any medications previous to this. I was a healthy 49 yo with some mild stomach discomfort. I noticed the onset of tinnitus earlier this year and I had Covid at the end of June. My first ‘flare-up’ with these symptoms was in August and I was eating gluten like normal. I had another flare-up in September and then got an upper endo at the end of September that showed possible celiac. My blood test came a week later. While I didn’t stop eating gluten before I had the blood test, I had cut back on food and gluten both. I had a flare-up with this symptoms after one week of gluten free but wasn’t being crazy careful. Then I had another flare-up this week. I think it might have been caused by Trader Joe’s baked tofu which I didn’t realize had wheat. But I don’t know if these flare-ups are caused by gluten or if there’s something else going on. I am food journaling and tracking all symptoms. I have lost 7 pounds in the last 10 days. 
    • trents
      Is this celiac?

      By trents · Posted

      Welcome to the forum, @Hmart! There are other medical conditions besides celiac disease that can cause villous atrophy as well as some medications and for some people, the dairy protein casein. So, your question is a valid one. Especially in view of the fact that your antibody testing was negative, though there are also some seronegative celiacs. So, do you get reactions every time you consume gluten? If you were to purposely consume a slice of bread would you be certain to develop the symptoms you describe?
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      I have a lot to learn!  Thank you
    • DebJ14
      Does anyone here also have Afib

      By DebJ14 · Posted

      I only went on the multi vitamin AFTER a couple of year of high dose, targeted supplementation resolved most of my deficiencies.  I was on quite a cocktail of vitamins that was changed every 6 months as my deficiencies resolved.  Those that were determined to be genetic are still addressed with specific doses of those vitamins, minerals and amino acids. I have an update on my husband and his A Fib.  He ended up in the hospital in August 2025 when his A Fib would not convert.  He took the maximum dose of Flecainide allowed within a 24 hour period.  It was a nightmare experience!  They took him into the ER immediately.  They put in a line, drew blood, did an EKG and chest Xray all within minutes.  Never saw another human for 6 hours.  Never got any results, but obviously we could see he was still in A fib by watching the monitor.  They have the family sign up for text alerts at the ER desk.  So glad I did.  That is the only way we found out that he was being admitted.  About an hour after that text someone came to take him to his room on an observation floor.  We were there two hours before we saw another human being and believe it or not that was by zoom on the TV in the room.  It was admissions wanting to know his vaccine status and confirming his insurance, which we provided at the ER desk.  They said someone would be in and finally a nurse arrived.  He was told a hospitalist was in charge of his case.  Finally the NP for the hospitalist showed up and my husband literally blew his stack.  He got so angry and yelled at this poor woman, but it was exactly what he needed to convert himself to sinus rhythm while she was there.  They got an EKG machine and confirmed it.  She told him that they wanted to keep him overnight and would do an echo in the morning and they were concerned about a wound on his leg and wanted to do a doppler to make sure he did not have a DVT.  He agreed.  The echo showed everything fine, just as it was at his annual check up in June and there was no DVT.  A cardiologist finally showed up to discharge him and after reviewing his history said the A Fib was due to the Amoxicillan prescribed for his leg wound.  It both triggers A Fib and prevents the Flecainide from working.  His conversion coincided with the last dose of antibiotic getting out of his system.  So, make sure your PCP understands what antibiotics you can or cannot take if susceptible to A Fib.  This cardiologist (not his regular) wanted him on Metoprolol 25 mg and Pradaxa.  My husband told him that his cardiologist axed the idea of a beta blocker because his heart rate is already low.  Sure enough, it dropped to 42 on the Metoprolol and my husband felt horrible.  The pradaxa gave him a full body rash!  He went back to his cardiologist for follow up and his BP was fine and heart rate in the mid 50's.  He also axed the Pradaxa since my husband has low platelets, bruises easily and gets bloody noses just from Fish Oil  He suggested he take Black Cumin Seed Oil for inflammation.  He discovered that by taking the Black Seed oil, he can eat carbs and not go into A Fib, since it does such a good job of reducing inflammation.   Oh and I forgot to say the hospital bill was over $26,000.  Houston Methodist!  
    • Hmart
      Is this celiac?

      By Hmart · Posted

      The symptoms that led to my diagnosis were stomach pain, diarrhea, nausea, body/nerve tingling and burning and chills. It went away after about four days but led me to a gastro who did an upper endo and found I had marsh 3b. I did the blood test for celiac and it came back negative.  I have gone gluten free. In week 1 I had a flare-up that was similar to my original symptoms. I got more careful/serious. Now at the end of week 2 I had another flare-up. These symptoms seem to get more intense. My questions:  1. How do I know if I have celiac and not something else? 2. Are these symptoms what others experience from gluten?  When I have a flare-up it’s completely debilitating. Can’t sleep, can’t eat, can’t move. Body just shakes. I have lost 10 pounds since going gluten free in the last two weeks.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.