GF/oil free pumpkin bread

Leah · Post by **Leah** » Thu Dec 12, 2013 10:34 pm

Hi Everyone. I just made the yummiest GF/oil free pumpkin bread. It came out very cake like and moist.It's not Paleo though. I used GF all purpose four. Nobody would know it is GF. My husband and daughter loved it. I baked mini loaves and am bringing some with me down to Pismo Beach when I visit my sister and Dad. I will freeze the rest.

Anyway, would anyone like the recipe?

Leah

Jeanemcl · Post by **Jeanemcl** » Fri Dec 13, 2013 4:33 am

Yes! Recipe please. Hope it is casein free and soy free too.

dfpowell · Post by **dfpowell** » Fri Dec 13, 2013 1:16 pm

Yes, post your recipe!

Thank you,

Leah · Post by **Leah** » Fri Dec 13, 2013 3:49 pm

Okay, here ya go.

Gluten/oil free Pumpkin Bread Makes 6 mini loaves or 24 muffins. pre heat 350 degrees

1 can ( 15 oz.) pumpkin
4 eggs
1c. apple sauce
2/3c. water
2tsp.vanilla
2 1/2c sugar
- Mix all the above ingredients together in mixer or whisk well

3 1/2 c GF flour
2tsp.baking soda
1tsp salt
2T. pumpkin pie spice ( or the equivalent of pieces)
*optional , walnuts
- Mix dry ingredients together and add to wet.
_ grease pans
-fill pans 3/4 full
-bake until toothpick comes out clean… about 50-60 minutes

If anyone tries this, let me know how it comes out for you
Enjoy :)

leah

Lesley · Post by **Lesley** » Fri Dec 13, 2013 5:21 pm

Leah, what is your gluten free flour mix?

Leah · Post by **Leah** » Sun Dec 15, 2013 9:20 pm

Rice, tapioca, and potato starch. I have also bought the GF all purpose flour from Trader Joes and it's pretty good.

Martha · Post by **Martha** » Fri Dec 20, 2013 3:11 pm

I just made this using Bob Red Mills' gluten-free all-purpose flour. It is very good. I gave my husband a slice, then I ate a slice, and he said, "Wait! Can you eat this? Is it gluten-free? Oh, I guess it must be since you don't keep wheat flour in the house."

I plan on giving some of the mini loaves to neighbors for Christmas.

Thanks for the recipe, Leah.

Love,
Martha

Leah · Post by **Leah** » Fri Dec 20, 2013 4:34 pm

You're welcome. Glad someone is enjoying the recipe :) I gave some to my neighbor and her family loved it so much, I defrosted another for her. Merry Christmas, right?

Leah

Sheila · Post by **Sheila** » Fri Dec 20, 2013 6:37 pm

Thanks, Leah. I love pumpkin bread, zucchini bread too. I will definitely make this. Thanks for sharing.

Sheila W

humbird753 · Post by **humbird753** » Sun Dec 22, 2013 4:57 pm

Hi Leah -

I just got done making pumpkin loaves and muffins with your recipe. They are great! My husband loves them too. I was wondering if I could use bananas in place of the pumpkin for banana bread? Or doesn't it work that easily?

I think with your "pastry chef" background you should make a book of GF/DF dessert recipes

Merry Christmas to you and your family.

Love,
Paula

Leah · Post by **Leah** » Mon Dec 23, 2013 12:26 am

HI Paula. You would have to adjust the sugar because bananas are much sweeter. Let me look at the recipes and see how much you'd have to adjust.
Glad you liked it :)
Enjoy!
Leah

suzieq · Post by **suzieq** » Mon Dec 23, 2013 5:02 am

Hi Leah,

I made the pumpkin muffins yesterday. Actually I made 20 muffins and 1 large loaf pan. The loaf pan cooked for about 1 hr. 10 mins. They are delicious, thank you so much for the recipe. I am going to serve the large loaf at brunch on Christmas morning for all to enjoy.

Happy Holidays to all!!

Susanne

Leah · Post by **Leah** » Tue Dec 24, 2013 10:50 am

Okay, Paula, I think that if you replace pumpkin with about 2 cups of banana, you'd reduce the sugar to about a cup… and of course you'd probably only want to use some cinnamon and vanilla instead of all the spices. Let me know if you try it :)

Leah

humbird753 · Post by **humbird753** » Fri Dec 27, 2013 10:07 am

Leah - I'll give that one a try. Thank you for taking the time to figure this out for me. Looking forward to the results. I'll let you know.

Paula

gluten · Post by **gluten** » Fri Dec 27, 2013 10:29 am

Hi Leah, I noticed that you use 2 1/2 cups of sugar. What type of sugar do you use? I will try one using 1/2 buckwheat flour and brown rice flour. I have researched the nutritional value of the store bought mixes and found they have none. I like to avoid the white rice flour, potato and tapioca starches. Jon