“Easy” Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

I love baking from scratch (really I do), but sometimes a lil’ “punting” is called for — especially when my pantry is low on ingredients and I’m hungry for fresh-from-the-oven goodness — now.

All I had on hand was King Arthur Flour’s gluten free “baking mix” and some previously frozen pumpkin to make a “pumpkin bread” (of sorts.) That, and years… and years… and years of baking experience.

After a somewhat desperate (allow me re-phrase that motivated!) online search, I discovered this recipe. Sadly I was missing a couple of ingredients — but, where there’s a will there’s a way.

“Easy” Gluten-Free Pumpkin Bread

(flagrantly adapted from King Arthur Flour’s recipe)

1/2 c. vegetable oil (I used canola)

1 c. sugar (I used 3/4 cup because The Man Of Few Words doesn’t like things “sweet” — except me. :)

1 large egg (the original recipe called for 3; I wanted pumpkin “bread” not pumpkin cake — plus I only had 1 egg!)

2 c. pumpkin puree (I made up for the lack of “egg moisture” with more pumpkin, which is why my bread is “orange-r”)

3 T. honey (another punt… fresh out of molasses, per the original recipe)

1 tsp. vanilla (truthfully I was out of vanilla, too, so I used 1 tsp. apple cider vinegar cuz… a girl’s gotta do!)

Sigh… I was also out of “pumpkin pie spice” (their recipe called for 1 tsp. of it)… so I used:

1-1/2 tsp. ground cinnamon

1/2 tsp. ground coriander

1/2 tsp. apple pie spice

(Whatever works!!!)

2 c. King Arthur Gluten-Free Baking Mix (not GF Flour)

Sparkle sugar to sprinkle on top

Preheat oven to 350º F and lightly grease a loaf pan with shortening. (NOTE: I used a round casserole cuz I haven’t been able to replace my bread pans yet.) Adjust baking time as needed.

Mix together oil, sugar, egg, pumpkin, honey, vanilla (or apple cider vinegar) and spices in a large bowl with an electric mixer.

Add baking mix and beat until combined. Let the batter rest 10 minutes. (I forgot to do this… see “hungry” ¶ 1.)

Spread batter in prepared pan and sprinkle top with sparkle sugar.

Bake 30 minutes, then tent with foil and continue baking 20 to 30 minutes or until a toothpick inserted in the center of the “loaf” comes out clean. (Might take a lil’ longer than that… use your nose!) I can “smell” when things are done.

Cool on a wire rack for 15 minutes, then turn “loaf” out onto the rack to cool completely.

(And, if in doubt about “my rendition”… make the original recipe!)

Pumpkin Bread 2

I think the results speak for themselves, don’t you?

(By the way, it made fabulous “French Toast” the next day.)

Wishing you a spontaneous weekend!

Enjoying freedom of expression (plus a few decades of ‘know how’) in the kitchen,

~ Kim

12 thoughts on ““Easy” Gluten Free Pumpkin Bread

    • Liz, whatever your “local” brand of GF “baking mix” is (not “all purpose GF flour” for this!), I hope you’ll be able to enjoy. Sometimes spontaneous baking adventures prove to be the tastiest. (And I have a feeling you know your way around the kitchen… and oven!)

  1. Your substitutions make me happy. It’s a sign of an adventurous, but clever cook who can take a recipe and make it fit her ingredients. Yum!

  2. I’m telling you, these photos are mouth-watering! And, I’m all for the punting! As a bush league gun-slinger baker, I need all the help I can get! Great great job, my luv!! Wish I had some right now w/me coffeee!! xo

  3. Now that looks wonderful & I’d love a piece right now with my coffee. Doesn’t everything just taste so much better from scratch? The other day my husband brought home some packaged cookies & I just looked at him….really? Why?

  4. Humor and sweetness are all over your post. Love it even more when you showcase a sweet, spicy, spontaneous ‘bread’ recipe :)
    You’re an all rounder food blogger. You rock! And I love you, dear Poetess :)

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