So the baking bug hit me this week and I have made about 6 loaves of this pumpkin bread.
This bread is super moist, sweet but not too sweet, and totally fills up my fall pumpkin goody hole. I’ve made it gluten free so everyone in my family can enjoy. I also took out the refined sugar, substituting coconut sugar in its place. Worked perfectly.
But I present to you options. Several.
First, the gluten free recipe I liked best uses 1/2 gluten free flour, 1/2 almond flour. It yields a moist loaf, it doesn’t rise super high, but high enough.
I also made a loaf using all almond flour. It kind of sunk and was very flat, but the taste was awesome, so if you don’t have high expectations for pretty food, you can definitely roll with that one.
Then I made a regular all-purpose flour and regular sugar loaf, and obviously that one was prettiest. I didn’t even taste it, though, because I made it for a gift for someone in the hospital. I did snap a picture for comparison analysis.
I substituted coconut sugar for regular sugar in all my loaves but the all-purpose flour one. I know there are many sweetener options I could have used here, but I had that bag of coconut sugar staring at me from the pantry. Plus, it gives a kind of caramel flavor I really like.
I have used coconut oil before in baked goods, but honestly, most of the time I don’t like it. I actually used some in some brownies last week, and they were not good at all, so coming off of that experience, I chose to stay with butter. I still would like to substitute coconut oil in this bread to see how it will taste, but that day is not today.
I did try something I LOVED and that was using kefir in the place of buttermilk. I know that the probiotic part in kefir becomes inactive when heated, but it still adds extra protein, plus I can get an organic kefir in my area, but not organic buttermilk. I know. 🙁 But either one will work with no noticeable difference.
I am just *crazy* about this recipe. Everyone who has tried it loves it. I plan to make more this weekend for gifts.
[Because I have soooooo much time on my hands, obviously.]
[That was a joke. I am swamped with a capital S. A photographer in fall has no life.]
[But you really should bake someone you love a loaf of this bread for no other reason than to say “Happy fall, you lovely person.”]
I think I pretty much gave my notes up there, but here are a few.
–The almond flour loaf bakes about 15 minutes longer than the others. Watch it.
–I like to cool this before cutting, for best slices. But good luck with that, because warm pumpkin bread with butter? Yes.
–Yes, nuts or chocolate chips could definitely be added.
- 1 cup gluten-free baking flour (with xantham gum, I suggest Bob’s Red Mill Gluten Free 1-to-1
- 1 cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup butter, softened to room temperature
- 1 cup coconut sugar
- 2 large eggs
- 1 cup canned pumpkin (not pie filling and only one cup)
- 1 teaspoon vanilla
- ½ cup kefir (not flavored)
- The zest of one orange
- Preheat oven to 375 degrees. Spray a bread pan with nonstick cooking spray.
- Stir together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
- Cream together butter and sugar until light and fluffy, Add eggs, one at a time, beating well after
- each addition. Add pumpkin and vanilla and beat again.
- Add half the flour mixture to the butter mixture and beat until just blended. Beat in the kefir
- and the orange zest, then add remaining flour mixture and beat until blended.
- Spread into baking pan. Bake for 45 minutes or until top is golden brown and toothpick inserted in center comes out clean. Bread will be form to the touch, but do not over bake.
- Cool for 15 minutes in pan, then remove from pan and place upright on wire rack.
- Cool completely before cutting for better slices.
- Note: You can substitute regular all-purpose flour which yields a much higher loaf. Using all almond flour yields a flatter loaf, but still delicious. It will bake about 10-15 minutes longer. You can substitute buttermilk for the kefir with no noticeable change.