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!)
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
OH YUM! I can’t wait until fall comes, so I can enjoy pumpkin EVERYTHING! Thanks for sharing! :D
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 :)
Oh my wow, the crumb on that bread is incredible!!! YUMMZERS. I didn’t know you were a baker, Kim!! Yay! We have that in common.
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?
This looks amazing, Kim. Smells like ‘Fall’ already. :D Have a lovely week ahead. xx
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
Kimby, you certainly caught my attention with this food post! Would love to dig in, dear! xoxo
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!
Thanks, Maureen. Desperate times call for desperate measures. ;) My substitutions make ME happy, too, and “whatever works” seems to be my motto these days! xo
I know who King Arthur is but we don’t get that here and Aus… Although the the bread looks delish! Liz xx
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!)
Thanks Kim, I’ll give it a go :-)