Gluten-Free Pumpkin Bread with Honey and Maple
Fragrant nutmeg, ginger and cinnamon will scent the kitchen while your loaf of this pumpkin bread is baking. Your nose will be happy, then your mouth even happier when you taste the cake-like texture with raisins and pecans in each bite.
On a table with a Thanksgiving spread, these will compete well, even when pumpkin pie is next to it. It will also disappear quickly in December…in fact, this is a good year-round recipe. It’s just especially good during the holidays!
Gluten-Free Pumpkin Bread with Honey & Maple
Sometimes I make a loaf to slice. Other times I make muffins. Either way, frosting is not needed. In fact, frosting takes away from the texture and flavor. They are better without it.
They have a sweet flavor which is good for snacks or desserts. Since it uses honey and maple syrup, it has a sugar-free, low-glycemic kind of sweetness. The recipe is also dairy-free, lactose-free and soy-free.
The muffins pack well in lunches, which is great since they taste so good for a lunchbox snack. They may not last until lunch, though. This morning I had some for a mid-morning snack!
Gluten-Free Pumpkin Bread with Honey and Maple
Ingredients:
7/8 Cup Gluten-free Flour Mix (like King Arthur Flour)
7/8 Teaspoon Xanthan Gum
3 Tablespoons Honey
1/3 Cup Maple Syrup
3/8 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/4 Teaspoon Nutmeg, ground
1 Dash Ginger, ground (or more, if you like)
1 Dash Cinnamon, ground (or more, if you like)
1/4 Cup Oil (olive or grape seed or canola)
1/4 Cup Pumpkin, canned (or use your own pureed)
2 2/3 Tablespoons Water
1 Large Egg
1/4 Cup Raisins, golden or regular
1/4 Cup Pecans, broken
Directions:
Preheat oven to 350 degrees. Grease and flour a medium loaf pan. Mix together the dry ingredients. Add the remaining ingredients. Mix well. Pour into pan. Bake for 30-40 minutes, or until done in center. Cool before removing from pan. For muffins, fill greased and floured muffin tins 2/3 full; bake for 15-20 minutes, or until done.
This will be posted at the following:
Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesdays
The Gluten-Free Homemaker’s Gluten-Free Wednesday
On Thursday, the Gluten-Free Holiday party celebrating Thanksgiving Favorites at Shirley’s place, Gluten-Free Easily (That’s the popularly known #GFHoliday event!)
Updated on 11/11/2010:
Posted at the Ultimate Recipe Swap at Life as Mom for Potluck Foods and Other Dishes That Travel Well
This bread has cinnamon and nutmeg my two most favorite spices in the world. I bet its smell was incredible.
In a previous life this recipe was not gluten-free or low-glycemic, but once in a while I made it anyway for others in my family, like my husband, who loves it. Even then I enjoyed baking it because of how the wonderful smells lingered.
Your pumpkin bread sounds really good, thanks for the recipe.
Hello,
We bumped into your blog and we really liked it – great recipes YUM YUM.
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Pat, I love your version with honey, maple syrup, and oil! I’m definitely trying it the next time I make pumpkin bread–yum.
Thanks so much for sharing it as a Thanksgiving favorite at gfe for our Gluten-Free Holiday event!
Hugs,
Shirley
Thanks, Shirley. This recipe really does qualify for the “easily” label — which I love about your blog! — so I hope you will try it. It’s one of those things I can stir together quickly and pour into the pan, quick as anything!
Love the addition of maple syrup here. Yum!
Thanks! I liked it better than the other combinations I’ve tried, too.
Im saving your recipe and will try this soon. I can just imagine how wonderful my kitchen would smell like while baking this.
Yes, and it’s an especially good way to get ready for a holiday — I hope yours is wonderful!
Honey and maple, yum! It looks delicious, Pat.
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