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I like to make Pumpkin Bread in the autumn, when the fall colors are peeking through my window. It seems so perfect for morning coffee or afternoon snacks once the weather starts to get cool. Your home will be filled with the warm aroma of sweet cinnamon, ginger, nutmeg, and cloves. This recipe makes traditionally moist, tender mini–loaves or muffins. Both freeze well, so you can make some for the holidays several weeks ahead.
Makes 12 muffins or three 5 x 3–inch loaves.
1 3/4 cups Brown Rice Flour Mix (see below)
1 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon xanthan gum
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1/4 cup water
1/3 cup plus 2 tablespoons canola oil
2 tablespoons molasses
1 cup pumpkin puree
1. Preheat oven to 350ºF. Position rack in center of oven. Grease three 5 x 3–inch loaf pans or muffin pan with cooking spray.
2. Mix flour, sugar, baking soda, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger, and cloves together in large mixing bowl of electric mixer.
3. Combine eggs, water, oil, molasses, and pumpkin in a separate bowl. Whisk to blend.
4. Pour the wet ingredients into dry and mix until well blended. Do not over beat.
5. Pour batter evenly into pans and bake 45–55 minutes for loaves and about 20–25 minutes for muffins or until toothpick inserted in center comes out clean.
6. Cool loaves for 8 minutes and then remove from pans. Remove muffins from pan immediately. Cool completely on rack before serving or wrapping for storage. Easiest to slice when chilled.
Cooks Notes: Store bread covered tightly with plastic wrap in refrigerator for up to five days. Muffins can be stored in a tightly sealed plastic container. Pumpkin Bread or Muffins can be covered with plastic wrap and then with foil and stored in freezer for up to six weeks. Best when eaten within four days of baking.
Brown Rice Flour Mix
2 cups extra finely ground brown rice flour, 2/3 cup potato starch (not potato flour), 1/3 cup tapioca starch/flour. It is very important that you use an extra finely ground brown rice flour, (and not just any grind) or the muffins will be gritty and heavy. Authentic Foods in California and King Arthur Flour Company make a good one.
For more Food Philosopher’s® Gluten-Free recipes go to: www.foodphilosopher.com
© 2005 by Annalise Roberts
Tina Turbin
Annalise Roberts bio:
From our home to yours, Tina Turbin.
Yummy…I love to get pumpkin puree from real pumpkins–makes quite a difference! I half a pumpkin, bake it until it’s nice and soft, then puree the flesh. Can’t wait to try the bread AND muffins!
Yummy…I’m not a huge fan of pumpkin pie because it’s a little too sweet. I look forward to trying these!
Mmmm good to know these freeze well! I like to do my baking one day a week for the rest of the week and longer if I can help it:)
I love this recipe. I have Annalise’s book and have been making these muffins for years. I add a quarter cup of cocoa powder and a half cup of semi sweet chocolate chunks. My husband no longer has gluten sensitivity (lucky him) so I’ve been making the muffins with wheat flour recently. I wanted to print out the recipe to make some adjustments and found your website. As I was checking the recipe I realized I’d left the sugar out of the batch I just made but hadn’t yet sampled. Whoops! Edible but a little dry. I’ll cut the rest in half and put some apricot jam in the middle. Right now they are resting in the freezer.
Annalise’s book has some really good recipes, I recommend it.
Wonderful! I agree, Annalise has some great recipes to share. Hope all is well.