Everyone seems to be cooking with pumpkin and I certainly can’t blame them. I love pumpkin everything – not only because of the great flavor but because it’s got so many great health benefits – full of beta-carotene, vitamins A & C, fiber, potassium and antioxidants. It’s also been known to fight cancer and the common cold. (I know it’s not the most interesting info, but it’s so true!)
The great thing about using pumpkin in gluten-free baking is that it keeps the final product from drying out. I also used applesauce to reduce the fat to make them healthier. My pumpkin-hating husband even liked this moist, tender petite sweet bread. These loaves stayed perfectly fresh in an airtight container
Mini-loaves sounded like fun, and in keeping with the mini-theme I added currants to the mix. You can add anything you want to this batter though – raisins, cranberries, walnuts, pecans. This bread would be a great gift for your favorite teacher, party hostess, or for a good friend.
Some of my favorite pumpkin recipes that are floating around the blogosphere:
- Alta’s Vegetarian Bean & Pumpkin Chili
- Seamaiden’s Gluten Free Vegan Dairy Free Egg Free Pumpkin Cheesecake Recipe
- Angie’s Gluten-Free, Dairy-Free, Sugar-Free Pumpkin Pie
- And, of course, my Pumpkin Ice Cream Sandwiches with Cornmeal Cookies
(No, I am not going vegetarian or vegan…Joe would probably starve, though he doesn’t eat red meat. I have found myself enjoying other protein sources and eating less raw dairy. I still cook with it. Who knew?)
This post is linked to Gluten-Free Homemaker’s What Can I Eat that’s Gluten-Free and Real-Food Wednesday at Kelly the Kitchen Kop. Life as Mom’s Ultimate Recipe Swap is going on, too.
What are your favorite ways to eat pumpkin? Let’s talk about it.
Ingredients
- 3 tablespoons butter at room temperature
- 2/3 cup agave nectar
- 2 eggs
- 1 cup pumpkin puree
- 2 tablespoons unsweetened applesauce
- 1 ¾ cups high protein flour blend
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon xanthan gum
- ¾ teaspoon good, strong cinnamon
- ½ teaspoon ground cloves
- 1/8 teaspoon ground ginger
- ½ cup currants
Instructions
- Preheat oven to 350 degrees farenheit. Prepare 8 petite pumpkin loaf pans with cooking spray. (You can also make this into one big loaf – in that case, prepare a 9×5 loaf pan with cooking spray.)
- Beat butter until white. Add agave and beat on medium high speed until light, about 5 minutes. Turn mixer to low and add eggs one at a time, until incorporated.
- Mix pumpkin and applesauce until smooth. Add to butter mixture on low speed, mixing until thoroughly combined.
- Sift together high protein flour blend, baking soda, baking powder, xanthan gum, cinnamon, cloves, and ginger. Add to wet ingredients and mix until combined. Stir in currants.
- Divide batter evenly between the mini-loaf pans or put it all into one big loaf pan. Use wet fingers to smooth the tops. Bake for 35 minutes for mini-loafs or 45 – 50 minutes for a large loaf, or until a toothpick tests clean.
Alta
posted on October 14, 2009 at 8:16 am
Mmmm, pumpkin bread. Yum! Thanks for linking my chili!
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Squeaky Gourmet
posted on October 14, 2009 at 8:45 am
Yum–looks great–I love the currants with this!
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sea
posted on October 14, 2009 at 12:03 pm
Aww, thanks for the recipe mention. Hmm, those pumpkin cheesecakes were awfully yummy- and your pumpkin loaves sound great too. I might have to make some! I love pumpkin season!
-Sea
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Liz@HoosierHomemade
posted on October 14, 2009 at 1:03 pm
Those look so good. And I love your picture too.
~Liz
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Amy Reply:
October 14th, 2009 at 2:05 pm
Thanks, Liz. If you were closer I’d bring you some.
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Amy @ Finer Things
posted on October 14, 2009 at 3:18 pm
Currents. Yet another ingredient I have yet to try. I need to step out of my comfort zone.
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Amy Reply:
October 14th, 2009 at 3:28 pm
They’re just like little raisins. I get them in bulk so they’re cheap.
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Jennifer
posted on October 14, 2009 at 4:29 pm
These are similar to my pumpkin cookies!! We must’ve been thinking alike.
I’m getting back into the blog action and checking out great recipes again.
I’ve missed everyone.
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Amy Reply:
October 14th, 2009 at 5:43 pm
I’ve missed you and thought of you often. I got a HUGE smile on my face when I saw your comment. It’s nice to have you back. I will be over later to check out your pumpkin cookies.
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Angie
posted on October 14, 2009 at 7:22 pm
Thanks for the link Amy – your loaves look delicious! I’m so excited it’s pumpkin season!
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Liz@HoosierHomemade
posted on October 14, 2009 at 10:20 pm
Love the polka dot ribbon!
~Liz
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Amy Reply:
October 14th, 2009 at 10:32 pm
@Liz@HoosierHomemade, So glad you came by again today. You must really want to eat some pumpkin bread.
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Lauren
posted on October 14, 2009 at 11:28 pm
So so cute! I really need to try making pumpkin bread – it sounds like the perfect combination =D. Lately, I’ve been enjoying pumpkin in my cereal (quinoa flakes), and in cupcakes. Hopefully, there will also be a pie in the near future.
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Katrina (gluten free gidget)
posted on October 15, 2009 at 7:50 am
Pumpkin Ice Cream! I made some yesterday!
http://glutenfreegidget.blogspot.com/2009/10/october-in-florida.html
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Jenn AKA The Leftover Queen
posted on October 15, 2009 at 10:38 am
I agree, I love pumpkin everything. For me, it is all about the flavor and the COLOR. I love the color it adds to everything it flavors. Beautiful and perfect parallel to the fall colored leaves!
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Amy
posted on October 15, 2009 at 1:07 pm
@Jenn AKA The Leftover Queen, I actually didn’t think about the color – must be that we only have 2 weeks of fall in Texas. I agree completely, though. When I lived in Ohio the rich fall colors really nourished my soul.
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Amy
posted on October 15, 2009 at 1:08 pm
@Lauren, Pumpkin and quinoa flakes sounds so good. I’d add pecans, cinnamon, and vanilla stevia and be in heaven!
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SnoWhite
posted on October 15, 2009 at 3:27 pm
those are so cute — not to mention tasty-looking!
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Sandy Gillett
posted on October 15, 2009 at 7:09 pm
I can’t wait to make these. I love pumpkin bread and your recipes turn out every time. They are what you say they are. I appreciate your cost consciousness too. I just mixed up my second batch of your flour blend. Thank you!
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Amy
posted on October 15, 2009 at 8:40 pm
@Sandy Gillett, Thanks for the feedback, Sandy. Are you using the basic flour blend or the high-protein one? Just curious.
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Linda
posted on October 16, 2009 at 10:18 pm
I love the picture. Mini loaves are a great idea for gifts. I think I would add nuts instead of currants. I’d like to try more baking with agave. I’ll use a different flour blend, though. (I gave up on bean flours long ago.) Thanks for linking up!
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Heather @CeliacFamily
posted on October 17, 2009 at 10:59 am
These look great. I agree with Linda, these would be great for hostess gifts, teacher gifts, holiday gifts to neighbors, etc. Especially wrapped in a cute ribbon like you did! Can’t wait to try them.
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Amy
posted on October 17, 2009 at 6:45 pm
@Heather @CeliacFamily, So good to hear from you, Heather. If you make them let me know what you think. I have thought of all kinds of variations – including chocolate and nuts – but I make so many things with nuts I thought this time I’d try something different.
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Kelly the Kitchen Kop
posted on October 18, 2009 at 11:27 pm
I’ve never used currents, either, but how could I not love them in this yummy recipe.
Thanks for joining in on Real Food Wednesday, I’m stumbling your post now…
Kelly
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Melody
posted on September 26, 2010 at 7:12 pm
I made this recipe today. I have hesitated to use the GF flours and your high protien GF flour blend worked beautifully. I made little pumpkin “muffins”. They’re super cute! I’ll freeze some and share some with my BFF who is also going SFGF. This recipe made 18 muffins. I forgot the currants so I used diced dried apricots. I also mixed the dark and light agave nectar. I only regret my dice on the apricots wasn’t finer. They taste great and I love the sweet, fall flavors!
Thanks for your inspiration!
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Amy Reply:
September 26th, 2010 at 8:52 pm
@Melody, I’m so happy that they turned out well for you. I bet apricots and pumpkin is delicious. Thanks, Melody, for coming back to letting me know. Hugs!
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Julie
posted on October 7, 2011 at 8:22 am
I want to make this recipe but I’m just wondering if the cloves are to be ground? and I’m assuming ground ginger? I’ve never used agave nectar and noticed that someone used light and dark agave nectar. Which one would be more useful in baking and which one is preferred for this recipe?
Thanks and I’m looking forward to making these!
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Amy Reply:
October 7th, 2011 at 8:53 am
@Julie, Yes, ground spices!
I updated the recipe to make it more clear. Thanks.
I used to use both light and dark agave but decided it didn’t make that much of a difference. Now I just use light agave.
Hugs,
Amy
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Jess
posted on November 14, 2011 at 8:28 pm
Hi Amy!
Your website has so many interesting items on it – I can’t wait to try them, especially this one! I am new to gluten-free baking, actually baking in general but I have a gluten allergy as well.
I bought a breadmaker hoping it would help me get started, and with the holidays almost upon us, I was hoping to make some pumpkin and ginger breads. Do you think this recipe would work in a breadmaker? I have found that most recipes make no reference to breadmakers, so since you are so active on your site, I thought you would be a good person to ask. Thank you in advance, and thank you for your awesome and very useful site!!!
Jess =)
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Amy Reply:
November 16th, 2011 at 2:11 pm
@Jess, Give it a try and see what happens….I don’t use my breadmaker often and I never use it for quick breads so I’m not much help. Let me know how it turns out.
Hugs,
Amy
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