I still had some homemade pumpkin puree’ in the freezer from one of my previous posts and I was very curious to try a new gluten free flour mix (Red Mill brand) that I bought at the grocery store…that’s how this recipe was born.
Considering that I used a gluten free flour mix I was quite impressed by the final result of the pumpkin bread: so moist, fluffy and delicate. Definitely a go!
The real hero of the recipe is the sugar crumble: it really elevates the pumpkin bread to an upper level. We loved the delicate taste of the pumpkin bread together with the rich taste of the sugar crumble. Also, the crumble has a grainy texture that is a lovely match with the smooth fluffy texture of the pumpkin bread. The kids really enjoyed it and it was gone in three breakfasts 😉
The quantities I’m giving you will make a BIG loaf (as you can see from the images..) or you can prepare two standard size ones or you can even use the small holiday loaf paper molds and prepare 12 mini pumpkin breads. Just remember to adjust the baking time considering the size of the baking pan you are using: the bigger, the longer; the smaller, the shorter. To help you judging if the pumpkin bread is ready you can always insert a toothpick in the center of the bread and, if it comes out dry, it means that the bread is done!
Can you substitute gluten free flour with regular one? YES! I prepared the pumpkin bread for a celiac friend of mine, but if you do not need the bread to be gluten free you can easily substitute the GF flour with all purpose one or, even better, whole wheat one.
How to proceed:
– preheat the oven at 400 F
– in a medium bowl mix all the dry ingredients: the gluten free flour, baking soda, salt, cinnamon and nutmeg. Stir and set it apart
– in another bowl mix all the wet ingredients: the pumpkin puree, eggs, apple sauce, vanilla extract and sugar. Mix everything and add the dry ingredients. Mix again. If you would like to prepare your own homemade pumpkin puree, check the recipe here (Homemade Pumpkin puree). Same thing for the homemade applesauce, see the recipe here (Homemade Applesauce). You can always prepare them in advance and keep them in the freezer ready to be used when needed. The pumpkin bread will taste much much better 😉 If you do not have time for the homemade puree, no worries, a good brand of pumpkin puree and applesauce will be fine too!
– Pour the smooth orange mix in a baking pan. I used a huge loaf pan, but you can reduce the size (see above).
– Let’s prepare the sugar crumble. In a small bowl place the gluten free flour, the sugar and the melted butter. Stir everything with a fork up until all the ingredients will be nicely mixed. You will obtain a crumbly granulated mix.
– Pour the crumble on top of the pumpkin bread mix and bake at 400F. for 60 minutes. Let it cool down few minutes and enjoy!!
I think that the best way to store the pumpkin bread is in a big air tight container, that’ how it will keep the moist and prevent from drying. Considering that it’s winter I keep the pumpkin bread outside, not in the fridge.