This recipe was originally published in 2014.
The test cooks wanted a pumpkin bread that not only was gluten-free but also had just the right texture—not too dense, not too cakey. After adding the flour blend and leaveners to the pumpkin puree mixture, they continued stirring for a full minute to ensure the flour was thoroughly incorporated. Stirring this long also guaranteed the batter was properly aerated, giving the bread a good rise. This wetter batter did not need to rest to hydrate the flour; the extra moisture plus the longer baking time prevented any grittiness. If you use a 9×5-inch loaf pan, start checking for doneness 5 minutes earlier than advised in the gluten-free recipe. Gluten-Free Pumpkin Bread is best eaten on the day it’s baked but this bread can be cooled, immediately wrapped in plastic wrap, and stored at room temperature for up to 2 days. To serve, warm it in a 300°F oven for 10 to 15 minutes.
For Egg-Free Pumpkin Bread, omit 2 eggs. Add ½ teaspoon additional baking powder to the flour mix in step 1. Reduce oil to 1/8 cup in step 3. Mix 2 tablespoons cornstarch or arrowroot powder with 3 tablespoons cold water; add to buttermilk of choice in step 4 to replace 2 eggs.
ATK Gluten-Free Flour Blend
MAKES ABOUT 9⅓ CUPS.
Tapioca starch is also sold as tapioca flour. They are interchangeable.
4½ cups + ⅓ cup white rice flour
1⅔ cups brown rice flour
1⅓ cups potato starch (not potato flour)
3/4 cup tapioca starch/flour
3 tablespoons nonfat milk powder of choice
Whisk all ingredients in large bowl until well combined. Transfer to an airtight container and refrigerate up to 3 months.
Each cup contains 498 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 30mg sodium, 111g carbohydrate, 3g fiber, 3g sugars, 3g protein.
Recipe adapted from America’s Test Kitchen.Yields 8 servings
- 1¼ cups ATK Gluten-Free Flour Blend
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup canned pumpkin puree
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 1/8 teaspoon ground nutmeg
- Pinch ground cloves
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¼ cup vegetable oil
- 2 ounces cream cheese of choice
- 2 large eggs
- 2 tablespoons buttermilk (or milk of choice combined with 1 teaspoon apple cider vinegar)
- ½ cup walnuts, toasted and chopped fine, optional
1Adjust oven rack to the middle position and preheat oven to 350°F. Grease an 8½x4½-inch loaf pan. Whisk flour blend, baking powder and baking soda together in bowl. Set aside.
2Combine pumpkin puree, cinnamon, salt, nutmeg and cloves in medium saucepan over medium heat. Cook 2 to 4 minutes, stirring constantly until mixture is reduced.
3Off heat, stir in granulated sugar, brown sugar, oil and cream cheese until combined. Let mixture stand 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.
4Whisk together eggs and buttermilk in a separate bowl. Add egg mixture to pumpkin mixture and whisk to combine. Stir flour mixture into pumpkin mixture until thoroughly combined and no lumps remain, about 1 minute. Fold walnuts, if using, into batter.
5Scrape batter into prepared pan. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Let bread cool in pan on wire rack 20 minutes. Remove gluten-free pumpkin bread from pan and let cool at least 1½ hours before serving.