Gluten-Free Pumpkin Bread with Honey and Maple
Fragrant nutmeg, ginger and cinnamon will scent the kitchen while your loaf of this gluten-free 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!
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!
- 7/8 Cup Gluten-free Flour Mix (like King Arthur Flour Gluten-Free Multi-Purpose 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
Preheat oven to 350 degrees.
Grease and flour a medium loaf pan.
Mix together the dry ingredients.
Add the remaining ingredients to the dry ingredients.
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 gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my gluten-free recipes that is wheat-free, barley-free and rye-free, as well as dairy-free and refined sugar-free. It is a wheat-free recipe suitable for a wheat-free diet.
This will be posted at the following:
Posted at the Ultimate Recipe Swap at Life as Mom for Potluck Foods and Other Dishes That Travel Well
Easy Green Mama’s Gluten Free Tuesday
The Tasty Alternative’s Allergy Friendly Wednesdays
Katherine’s Corner Thursday Favorite Things
Vegetarian Mamma’s Gluten-Free Fridays
Rattlebridge Farm’s Foodie Friday
Simple Living and Eating’s Foodie Friday