Sunday, November 8, 2009

Gluten Free Pumpkin Walnut Bread

Eureka! I have done it!

Apologies for gloating but for me finding a good GF recipe is reason to celebrate. And, if I happen to create one of my very own? Considering my usual lack of natural baking skills? Well, that is: time to celebrate - cubed.

I have managed to customize a pretty generic Pumpkin Bread recipe but first we need to address the pumpkin issue. I hear you saying, "Do I have a can of pumpkin handy?" NO! This will not do.

In a pinch, perhaps we can let is slide, but the fresh stuff is so much better. And, it isn't too hard once you figure out the best method. Trust me on this, I have tried a few different methods this season and will share only the successes.

Use sugar pumpkins or those old fashioned Cinderella pumpkins as they have a very high sugar count.

Slice in quarters, remove seeds and that stringy stuff. In large pot, place a streamer rack and a little water and stack the pumpkin pieces meat side down. Steam for a good 10 minutes or until the pumpkin meat is soft to a knife. Let cool.

Scoop out pumpkin (avoid the outer skin) meat into large saucepan. Add some water to the pumpkin meat and put a lid on it. It will continue to steam and break down into mush. Make sure it does not burn and keep adding liquid as needed. (I used the water that was left from the steaming as it was all orange and pumpkiny. Had to be good for something, right?)

When the pumpkin has broken down, use a potato masher to further smooth the mixture. Puree with immersion blender for very smooth consistancy. Let cool. Freezes well.

Now you are ready to bake!

Shelley's Garden Fresh Pumpkin Bread

2/3 cup rice/soy/hemp milk
2/3 cup apple sauce
1/3 Virgin Coconut oil, melted
4 eggs - I know it is a lot of eggs but it makes 2 loaves!
2 cups pumpkin puree
1 1/2 cup sugar
2 cup GF All purpose flour
1 1/2 cup Brown Rice flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp allspice
1/2 tsp cloves
1 1/2 cup chopped walnuts

In mixing bowl combine apple sauce, milk, eggs and pumpkin. In separate bowl add dry ingredients. Pour melted Coconut oil into liquid and everything to dry ingredients. Mix well.

Pour into 2 greased loaf pans and bake at 350F for 50 minutes to 1 hour. Tooth pick should come out clean. Let them cool a bit before trying to get them out of the pan.

I was shocked at the light and fluffiness of this bread. More like cake really. I guess it must be all the eggs but it does not have any of the weird heavy, denseness of the usually GF baked goods.

We are quickly eating one loaf but I wrap the 2nd in a good foil envelope and pop it in the freezer. Freezes well then thaw at room temp.

Excellent!

2 comments:

Holly said...

Yum!

Shea's Mom said...

Hi Holly!

XO

Yes, it did turn out pretty good.

A "keeper" as they say.

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