Gluten-Free Pumpkin Bread: A Delicious and Easy Recipe for All

 

When the fall season approaches and the air becomes refreshing, there is no better scent than that of freshly made pumpkin bread. This recipe is gluten-free for anyone who cannot eat gluten but wishes to enjoy the sweetness brought in by the fall season. In the fall season, pumpkin bread is one of the most popular and consumed food items owing to its delectable taste, smooth feel, and a little bit of spice. This recipe focuses on gluten-free pumpkin bread for those who are gluten intolerant or just love home-baked treats. 

So, to begin with this post, it shall discuss how to make the best gluten-free pumpkin bread step by step with basic and readily accessible ingredients. Best of all, it is filled with health-beneficial and delicious ingredients that may serve as a snack, breakfast, or even dessert.

 100 GLUTEN-FREE COOK BOOKS BUNDLE

 Why People Love This Gluten-Free Pumpkin Bread

Pumpkin bread is something many have come to expect during the fall, and this gluten-free variation does come with a few perks:

1. Moist and Fluffy Texture: This pumpkin bread does not turn out soggy or dense like many gluten-free breads tend to do.
2. Spiced to Perfection: Ingredients such as cinnamon and nutmeg and ginger blend in this bread for it to have a warm behavior fitting cold months.
3. Naturally Sweetened: This making does not use refined sugars to achieve sweetness, even though it is still sweet.
4. Kid-Friendly: This bread is sweet with a hint of spice, making even the fussiest eaters, children included, relish it.
5. Versatile: Eat on its own, or with a spread of choice like cream cheese and butter.

 

 Ingredients You'll Need 

All the ingredients used in this recipe are gluten-free and easily available. Remember to check for the gluten-free certification on all packaged items. 

·         Pumpkin Preserves (can for pumpkin puree): 1 cup (245 grams) in a can

·         Complex gluten-free flour: 1 ¾ cups (220 grams) Add that a mixture with xanthan gum in it is ensured else ½ a teaspoon should be added.

·         Soft Brown Sugar: half a cup or 100 g

·         Normal Sugar: half a cup or 100 g

·         Baking Powder: 1 teaspoon

·         Baking Soda: 1 teaspoon

·         Cinnamon Powder: 2 teaspoons

·         Nutmeg Powder: ½ a teaspoon

·         Ginger Powder: ½ teaspoon

·         Table Salt: ½ teaspoon

·         Large Eggs: Two

·         Oil (vegetable/coconut): half a cup or 120 mL

·         Extract of Vanilla: 1 teaspoon

·         Milk (or non-console, almond milk): ¼ cup (60 ml)

·         Optional Fixings: Chopped walnuts, chocolate chips, and/or dried cranberries (1/4 to 1/2 cup)

 GLUTEN-FREE RECIPES

 Tools You’ll Need

·         A medium-sized mixing bowl

·         A large mixing bowl

·         A whisk and a spatula

·         9x5 inch (22.86×12.7 cm) loaf pan

·         Parchment paper (optional but preferable)

·         Some measuring cups and spoons

 

 Basic Action Plan

 

 Action 1: Preheat Room Temperature

The temperature of the oven should be set to 350 degrees Fahrenheit (or 175 degrees Celsius), and a 9 by 5-inch loaf pan should be greased using either oil or butter. Mixing parchment paper also makes it convenient, as one will not struggle to get out the bread after baking off the pan.

 

 Action 2: Preparing the Dry Components

In a medium-size bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, and mix thoroughly. Make sure each ingredient is distributed evenly around the bowl so that the spices do not clump together.

 

 Step 3: Combine the liquid ingredients

In a medium-sized mixing bowl, combine pumpkin purée, brown sugar, sugar, eggs, vegetable oil, vanilla essence, and milk, and with the help of a whisk, make a smooth mixture. Mix until all the ingredients are combined without any lumps.

 

 Step 4: Mixing the Wet and Dry Ingredients

Melt the wet ingredients and then stir in about half of the dry ingredients a little at a time until moist. Care must be taken at this stage, and the mixture should be combined without beating, mixing, or stirring too much, as this could form a very heavy dough. If you are adding any ingredients such as nuts, chocolate chips, or dried cranberries, do so at this point.

 

 Step 5: Pour the batter into the pan.

Spoon the batter for the pumpkin bread into the batter-prepared loaf pan, then smooth it out with a spatula. If you like this tendency, there is the option to sprinkle some more chocolate chips or walnuts for a crunchy overcoat.

 

 Step 6: Bake the Bread

Insert the loaf pan into the oven and set the timer on for 55 to 65 minutes for baking. After 55 minutes have passed, begin checking to see if the bread is done by taking a thin skewer and poking it into the center of the loaf. As long as the skewered area comes away clean or contains a few moist crumbs, then the pumpkin bread is cooked.

 

 Step 7: Allow the Bread to Rest and Serve

After that, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. After that, take it out and place it on a wire rack to cool completely. Delay cutting and serving until after the puddings are cool. This gluten-free pumpkin bread can be eaten warm or at room temperature.

 

 Serving Suggestions. 

For Breakfast: Enjoy a warm slice of this pumpkin bread along with a cup of coffee or tea to start your day off right.

Dessert: Garnish with whipped cream or add a scoop of vanilla ice cream for an added indulgence.

In Between Meals: This can be eaten as the perfect mid-afternoon snack, by itself or buttered and cream cheesed.

 

 Storage Instructions 

Room Temperature: Keep the bread in a sealed container at room temperature for a maximum of 3 days.

Refrigerator: If you wish to extend the shelf life, place it in the refrigerator for about a week.

Freezing: Each slice needs to be cling-filmed and stored in an appropriate container or zipped pack. The bread will keep in the freezer for about 3 months. Once cooked, the slices can be thawed out either via room temperature or toasting them.

 

 Total Calories Per Serving

A typical slice (considering there are 10 slices per bread) might contain about 220 calories depending upon the thickness of the slice and the ingredients used. If extras like nuts or chocolate chips are used, the caloric value would increase a bit.

 

 How To Make Gluten-Free Pumpkin Bread Everybody Will Love.

1. Use Fresh Spices: Make sure to use fresh spices if you want the best flavor. Because old spices can lose their strength with time.
2. Don't Overmix: If you overmix the batter, it may lead to a heavy loaf. Mix just until combined for a light, airy loaf.
3. Check for Doneness Early: As reported temperatures of ovens vary, always remember to check on your bread because it may be ready a few minutes before the end of the recommended baking time.
4. Customizable: The spices can be adjusted if desired. Some people like a bit more cinnamon or a little all-spice or cloves for some punch.

 

 Conclusion Remarks 

This gluten-free pumpkin bread recipe adds a great impact to your fall baking collection. It is simple to prepare, filled with warm spices, and also suitable for distributing to all and sundry, including those on a gluten-free diet. There is no doubt that everyone will be waiting to grab a piece of the bread as the heavenly scent spreads across the room.

 Gluten-Free Lifestyle Video Guide

Go ahead and try this oven-baked bread recipe today, and in the comments, let your guys know how it went. Are there any modifications that you made? If so, I would be interested to know. Also remember to pass this recipe to other people who love delicious gluten-free recipes. Wishing you all a fantastic time baking! 

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