Fall In Love with This Delicious Gluten-Free Pumpkin Spice Bread Recipe

It's that time when Halloween merchandise is abundant, and pumpkin spice mayhem overtakes everything from candles to lattes. There is no doubt that pumpkin and spices help complete the fall experience.

Over the last few years, I have challenged myself and taken my baking to another level with my gluten-free experiments. One of the challenges gluten-free baking presents is achieving the texture that baking with gluten results in. It is challenging to create your favorite baked items in gluten-free form, and it is tricky to navigate the markets these days when a new gluten-free flour alternative hits the supermarket shelves regularly. Not all alternative flours are created equal, and using the different options in various amounts and combinations can be tricky. If you choose to bake gluten-free for whatever reason, I have two tricks that I have learned over the years that I rarely see in many gluten-free recipes.

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First, the most important thing you can do while baking anything gluten-free is to ensure that everything you make is well-hydrated. For instance, in the following recipe, I recommend allowing your batter to rest for about an hour before baking it. This results in a better-finished product; the mouthfeel will be more similar to a gluten-baked item and will not be gritty or grainy in texture.

Second, gluten-free items must be baked longer. Sometimes, this results from the added moisture you use to hydrate the product. In some cases, reduce the oven temperature and allow the item to bake longer.

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The following recipe checks all of the boxes for me. It has a great texture, is easy to make, and is delicious. I have made it several times with consistent results. The recipe below is standard and metric, although you should weigh the ingredients for optimum results. The beauty of this recipe is that you can make it in one large bowl. It may be mistaken for bread made with regular flour. Try it! You may have your family and friends marvel, "I can't believe this is gluten-free."

Ingredients:

½ cup (90 grams) packed golden brown sugar

½ cup (110 grams) granulated sugar

½ cup (85 grams) rice flour

½ cup (65 grams) oat flour

¼ cup (39 grams) sorghum flour

1 teaspoon (2 grams) xanthan gum

¼ cup (32 grams) tapioca starch

1 teaspoon baking soda

½ cup (100 grams or 125ml) neutral oil (I like grapeseed oil)

¾ teaspoon cinnamon

¾ teaspoon ground cloves

¾ teaspoon ground ginger

¾ teaspoon ground nutmeg

¾ teaspoon salt

2 large eggs

1 14.5 ounces (425 grams) can of pumpkin puree

½ cup (72 grams) pumpkin seeds

Special equipment:

Loaf pan (1.5 quart/10.25 "wide by 5" deep and 3" tall),l parchment paper, and an instant-read thermometer.

Method:

Prepare your baking pan by lightly greasing it and set it aside. Brush the loaf pan on the bottom and sides using some tempered butter. Taking the parchment paper, line the bottom and use the length of the paper up the sides so that the paper will act as a lever to help remove the loaf after it is baked. Once you have lined the paper in the pan, brush some additional butter on the parchment paper to ensure the pan is properly greased.

In a large bowl, combine all ingredients and fold with a spatula until well combined. That's it. So easy. Cover the bowl with a clean towel or plastic wrap and set aside for 45-60 minutes. Preheat the oven to 350° F . Transfer the mixture to the pan and spread evenly. Bake for about 45-60 minutes until an instant-read thermometer reads 208° F .

Let Cool Completely Before Slicing

After you remove the bread from the oven:

1. Allow it to rest in the pan for 10 minutes.

2. Remove the bread from the pan and set on the cooling rack.

3. Allow your pumpkin bread to cool completely, at least 2 to 3 hours, before cutting and serving.

This allows the flavors and moisture to distribute evenly and helps the bread hold its shape better when slicing. Enjoy your bread plain, topped with butter, or even whipped cream.

With these useful tips, you'll be baking the perfect gluten-free pumpkin spice bread in no time. Your friends and family won't even miss the gluten! Let me know if you have any other questions. Happy baking!

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Chef's Notes:

As an experienced baker, I have a few tips to help you make the perfect gluten-free pumpkin spice bread:

• Using high-quality, fresh ingredients is key. Ensure your baking powder and spices like cinnamon, nutmeg, cloves, and ginger haven't expired. Buy canned organic pumpkin puree with no added sugar.

• Sorghum flour is a gluten-free flour with a mild flavor and smooth texture. Sorghum is milled from the kernel of the ancient cereal grain that originates from Africa. Sorghum is used in animal feed, refined into molasses, ground into flour, and consumed as a whole grain. It is a crop that is gaining popularity due to the rise in gluten-free diets and its non-GMO status.

• Spices-a shelf life. Ground spices lose their freshness more quickly than you realize. I recently helped a friend clean her kitchen when she moved; she had spices from the 1980s! Those were likely flavorless at that point. Whole spices, on the other hand, have a longer shelf life. The best way to test spices for their freshness is to smell them. If they smell like nothing, then it's time for a replacement. When the seasons change, it's likely that your cooking changes as well. See my article about seasonalizing your pantry for more tips.

• Add-Ins Like Nuts or Chocolate Chips (Optional)

For extra flavor, stir in 1/2 cup of chopped walnuts, pecans, raisins, or chocolate chips.

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Conclusion

So there you have it, a delicious gluten-free treat perfect for fall that even non-gluten free folks will enjoy. Baking this pumpkin spice bread will fill your kitchen with the heavenly aromas of cinnamon, nutmeg, ginger, and cloves and give you an excuse to curl up on the couch with a warm cup of coffee or tea. Your friends and family will indeed thank you for sharing a slice of this seasonal delight with them. However you choose to enjoy it, this gluten-free pumpkin spice bread will surely be the perfect companion for your autumn adventures.

With these useful tips, you'll be baking the perfect gluten-free pumpkin spice bread and on your way to domestic goddess status in no time. Your friends and family won't even miss the gluten! Let me know if you have any other questions. Happy baking!