BreadOctober-November 2013

Pumpkin Quick Bread


Coconut oil helps this loaf brown nicely, giving it a moist texture and a bit of crunch around the edges. Slice and serve it with dinner or toast it for breakfast, spread with Apple Butter or your favorite jam.

2¾ cups Multi-Grain Flour Blend
¾ teaspoon xanthan gum
½ cup sugar or evaporated cane juice
3 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup pure pumpkin puree
¾ cup + 1 table- spoon coconut milk beverage or dairy-free milk of choice, more as needed
1 teaspoon pure vanilla extract
5 tablespoons coco- nut oil, melted, or oil of choice

1. Preheat oven to 350°F. Lightly oil a 9x5-inch loaf pan.

2. Combine flour blend, xanthan gum, sugar, baking powder, cinnamon and salt in a bowl. Set aside.

3. Combine pumpkin puree, milk, vanilla and coconut oil in a large mixing bowl. Blend on medium speed until combined, about 1 minute.

4. Add dry ingredients and blend until smooth, about 2 minutes. If batter seems too dry, add additional milk, 1 tablespoon at a time, until smooth.

5. Pour batter into prepared pan. Place in preheated oven and bake 55 to 60 minutes or until a toothpick inserted comes out clean. (If toothpick comes out sticky, cover loaf loosely with foil and bake 15 more minutes or until toothpick comes out clean.)

Makes 14 slices. Each slice contains 179 calories, 5g total fat, 4g saturated fat, 0g trans fat, 0mg cholesterol, 213mg sodium, 36g carbohydrate, 2g fiber, 8g sugars, 2g protein, 18 Est GL.

Multi-Grain Flour Blend


This all-purpose blend contains three whole-grain flours, offering more nutrients and fiber than many standard all-purpose blends.

½ cup brown rice flour
½ cup + 2 tablespoons sorghum flour
½ cup amaranth flour
¼ cup arrowroot starch
2 tablespoons potato starch (not potato flour)

1. Combine ingredients until well blended. Store in a tightly covered container in the refrigerator until used.

Each cup contains 497 calories, 4g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 11mg sodium, 106g carbohydrate, 8g fiber, 0g sugars, 12g protein, Est GL 65.

Comments (7)

I have had difficult reactions to products that included amaranth and teff. I don't know which is the culprit, but the word around the gluten-free market is that teff might be as irritating to those of us who are gluten-intolerant as wheat is. Also, can this bread be made without the sugar or sweetener of any kind? I enjoy baked products but have to cut out sugar.

Posted by: Pippin Sardo | October 26, 2015 5:55 PM    Report this comment

This is just what I'm looking for! I have wheat intolerance. This flour mixture ought to be good! Thanks!

Posted by: elisebrown | October 25, 2015 2:31 PM    Report this comment

any replacement for sorghum flour? Potato starch?

Posted by: marybeth b | December 7, 2013 12:45 PM    Report this comment

You can replace amaranth with brown rice flour, millet, or additional sorghum flour. Good luck.

Posted by: Elgie | November 27, 2013 3:16 PM    Report this comment

Have you ever tried teff?

Posted by: Unknown | October 18, 2013 1:22 PM    Report this comment

What other flour blends will work? Allergic to amaranth flour.

Posted by: Lauren S | October 6, 2013 3:15 PM    Report this comment

Don't bake much. I have the flour. What is a simple recipe for bread?

Posted by: Unknown | September 25, 2013 10:29 AM    Report this comment

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