Okay, so I realize fall is over, but I am one of those people that enjoys a good pumpkin treat year round. I hope you don’t mind me sharing my latest pumpkin quick bread.
It is so moist and flavorful, and best of all, there is a delicious and sweet cinnamon-sugar layer running through the center of the loaf. I have to warn you though, this bread is highly addictive.
I adapted a vegan recipe, making it gluten free (but for the regular wheat eating readers, you can just replace the rice flour, cornstarch and gum with 1 1/2 cups all-purpose flour). It is also egg free and although I used dairy milk, any non-dairy milk will work as well. And even though it does lack gluten and eggs it does not lack in flavor or texture. This is a really nice, most and flavorful bread.
This is one of those breads that will make the house smell amazing, that is if you love the comforting aroma of pumpkin and spices. In fact it smells so delicious fresh from the oven, we couldn’t resist cutting into it still warm; however, this made the initial slices a bit fragile. When cooled completely, the bread slices quite nicely and holds together well. As with most things pumpkin, this bread even tastes better the next day.
Pumpkin Cinnamon Bread
I decided to try guar gum in this, since I wanted a cake-like texture, but xanthan gum should work fine too.
- 1 1/4 cups white rice flour
- 1/4 cup cornstarch
- 1/2 tsp guar gum
- 3/4 cup sugar
- 1 1 /2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/4 cup oil
- 1/4 cup applesauce
- 1/2 cup milk
- 1/4 cup brown sugar + 2 TB cinnamon mixed together
- Preheat oven to 350. Grease a 9×5 inch bread pan.
- In a large bowl, combine flour, cornstarch, guar gum, sugar, soda, 1 tsp cinnamon, pumpkin pie spice, and salt. In a separate bowl, whisk together the pumpkin, oil, applesauce, and milk. Add the wet ingredients to the dry ingredients and stir until combined thoroughly. Pour half of the batter into prepared pan and sprinkle with the cinnamon-sugar mixture. Pour remaining batter on top. You can leave this layer as is, or draw a knife or spatula (make sure it’s plastic if you have a non-stick pan) through the loaf and make swirls or zig-zag strokes, much like you would make a marble cake.
- Bake for 45-50 minutes or until center of the loaf tests done. Turn out onto cooling rack and allow to cool completely before slicing.