Friday, December 23, 2011

Pumpkin Bread


I have been thinking about what kind of treats I should make for neighborhood gifts this Christmas. I intended to give away English Toffee, but I started making it too early and ate it all. (The kids helped, of course.) Then, while walking around Costco, I sampled some pumpkin bread. My GF girls were offended that they couldn't have some, so I decided that I would make a gluten free version for them. It turned out so well that I've promoted it to "Chief Neighborhood Treat Plate Filler". Good name, huh?

I had initially intended to use my banana bread recipe and just use pumpkin instead of bananas (plus add some of the right kind of pumpkin appropriate spices). But when I started looking at pumpkin bread recipes online, I realized that they all had at least TWICE as much sugar as my banana bread and a lot more oil. I suppose that the reason for the extra sugar is because pumpkin is nowhere near as sweet as over-ripe bananas. I wasn't sure about the extra oil, but I decided it might have a good reason, too. So I took an online recipe, changed several things (used GF flours, changed the spices to match MY ideas of good pumpkin spices, etc), and baked away. The Costco version was covered with Cream Cheese Frosting. I haven't added frosting to mine because it's so darn good without it! (I must admit that my children have been having a heyday with the Nutella, though. Evidently they believe that chocolate hazelnut butter is the best accompaniment to pumpkin things ever invented. And I haven't really argued too much about it. Who could?)

Pumpkin Bread

3 cups canned pumpkin puree (practically a full 29 oz. can)
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
5 cups EGF all-purpose flour
2 tsp. xanthan gum
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
4 tsp. ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 tsp. ground ginger
1/2 tsp. mace

Preheat oven to 350 degrees. Grease 4 9x5 loaf pans. (I actually did 3 9x5 pans and then 2 4x3 pans.)

Combine pumpkin, oil, sugar, and eggs. Mix well.

In another bowl mix together the rest of the ingredients. Add to the pumpkin mixture and blend until well combined. Divide batter evenly between the prepared pans.

Bake at 350 for about 60 minutes. (The top should spring back when lightly touched, and a cake tester inserted into the thickest part of the loaf should come out clean.)

Cool. Enjoy!

1 comment:

  1. I absolutely love, love, love this recipe. Betsy I am so glad you decided to try your luck and came up with this! Thanks for all the hard work you do!

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