Last Christmas, my mother-in-law brought me a loaf of gluten free pumpkin bread that her neighbor made her. Frankly, I was a bit reluctant to try it, because when it comes to gluten free cooking, sometimes homemade treats can be tasteless or very dry. Much to my surprise, it was delicious – moist, flavorful and unique due to the combination of pumpkin pie spices and orange. I couldn’t tell that it was gluten free at all. It was so delicious in fact that I asked my mother-in-law to get me the recipe, which she brought with her the next time she came over.
When we were packing up for our recent move, I came across the recipe card that her neighbor printed out and thought why not try something new? Not only the recipe since I rarely make gluten free baked goods, but having pumpkin during the spring. After making a fantastic Healthy Slow Cooker Pumpkin and Bean Chili recently, I’ve decided that pumpkin is not just for Thanksgiving but should be enjoyed year round.
After all, pumpkin is full of fiber, Vitamin C, Vitamin A, carotenoids, potassium and zinc. Also, if you stock up during the Thanksgiving sales, it’s fairly inexpensive. (I didn’t this year, but found that WalMart has the best price for Libby’s canned pumpkin.)
So why not join me in trying some gluten free pumpkin bread? Spring is a good time for trying something new, after all.
A healthier gluten free pumpkin bread
I’m pretty sure the original pumpkin bread recipe is from glutenfreebaking.com. However, I wanted to improve on it a bit and made some healthier substitutions. I used whole grain brown rice flour instead of white rice flour. I used tapioca starch instead of corn starch, since I have a food sensitivity to corn products. I also used heart healthy canola oil, and tangerine-orange juice instead of plain OJ
I also used two sweeteners instead of sugar, a combination of Stevia Extract in the Raw and Madhava’s Organic Coconut Sugar as both can be used at a 1:1 ratio as a substitute for it. Combining the two, instead of using just stevia, eliminates the bitter after taste stevia sometimes can bring to baked goods.
Never tried stevia or coconut sugar? Go to your local health food store to check them out and maybe try something new!
What do you love most about trying something new?
Gluten Free Pumpkin Bread
Makes two 9×15-inch loaves
- gluten-free non-stick cooking spray
- 2 1/2 cups whole grain brown rice flour
- 1/2 cup cornstarch or tapioca start
- 5 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon xanthan gum
- 4 large eggs
- 1 cup canola oil
- 1/2 cup tangerine-orange juice
- 1/2 cup powdered stevia
- 2 1/2 cups coconut sugar
- 2 cups canned pumpkin (not pumpkin pie filling)
- Place your oven rack to the middle position and preheat oven to 350 degrees.
- Spray two 9-by-5-inch loaf pans lightly with a nonstick cooking spray.
- In a large mixing bowl, mix together brown rice flour, cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum.
- In another bowl, mix together eggs, oil, juice, stevia, coconut sugar and pumpkin puree. Stir until thoroughly combined.
- Add pumpkin mixture to dry ingredients. Mix until ingredients are thoroughly combined into a smooth batter. Scrape down sides and bottom of bowl several times with a rubber spatula to make sure all ingredients are properly combined.
- Divide batter evenly between the two prepared loaf pans.
- Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
- Remove pans from the oven and place on a wire rack. Allow bread to cool completely before removing from pans.
- Store bread wrapped in plastic wrap or a large zip lock plastic bag at room temperature for three to five days (if it lasts that long!). Or you can place a loaf in a freezer bag and freeze it for up to three months.
Enter Udi’s Look Again It’s Gluten Free Contest!
As a community leader at Udi’s Gluten Free Living Community, I wanted to tell you about Udi’s Look Again It’s Gluten Free Facebook Contest.
It’s your chance to to maybe try something new by submitting an original gluten free recipe for a chance to win a three day/ two night trip for two people to California for a gluten free cooking class at Le Cordon Bleu! Also, 10 finalists will win an Udi’s shopping bag and $25 in Udi’s Gluten Free coupons.
I loved using pumpkin and healthing up this gluten free recipe. Now I want to know, what do you enjoy most about trying something new?
For your chance to win a $350 William Sonoma gift card to purchase a Kitchen Aid Mixer or other gluten free cooking tool of your choice, complete these two steps: