I was all set to make my pumpkin bread for my son’s fall party at school when I opened the can of pumpkin puree only to find out I had bought pumpkin pie mix by mistake, My whole recipe had to be re-figured!
If it wasn’t trouble enough to transfer all over to gluten free I know how to think quick how to transform the ingredients to take into account all the pumpkin pie filling had already included.
The gamble paid off as the end result was some awesome pumpkin bread. My son said it looked just like what was served at school and those who tasted the extra thought it tasted very close to the gluten bread and I had one actually prefer my recipe over the other with just pumpkin puree. Needless to say I emailed the recipe to a few people so they could try it themselves. I believe I will still use pure pumpkin puree in the future as I like adding all my own ingredients but for now I served my kid (who absolutely adored it and that is all that mattered to me) and many of my friends who all very much enjoyed it, They must have I didn’t have leftovers except the few pieces I hid away for myself.
If you are ever caught in that predicament here is a great recipe.
Pumpkin Bread, Gluten Free
- 1 stick of butter (8 tbsp)
- 1 large can pumpkin pie mix
- 2 large eggs
- 1/2 cup water
- 1/2 vegetable oil
- 3 3/4 cups GF flour (Tom Sawyer cup for cup GF flour)
- 1 cup sugar
- 1/2 tsp sea salt
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- additives are optional: One cup dried cranberries, chopped walnuts, raisins, chopped dates, chocolate chips, or seeds.
- Mix all together (folding in the optional ingredients) and pour into TWO well greased bread pans.
- Bake at 350 degrees until a toothpick comes out clean. approx 55-65 minutes
- Note: They won't Rise like bread so use smaller bread pans or you will get a large loaf that is short in height. We enjoy our breads that way for some reason we have just become accustomed to it.
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