In episode 30 learn an easy hack to make a light, fluffy, yet ultra moist, gluten-free pumpkin bread recipe with a streusel topping. No longer will you have to settle for undercooked, sunken loaves with a dense, gummy crumb! Join Melissa, gluten-free cookbook author, as she shares many easy, pro tips to make this audio recipe for gluten-free pumpkin loaf as good as any traditional recipe you’ve ever had!
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Hey everyone, I’m Melissa Erdelac, host of the Gluten Free Recipe Challenge podcast and creator behind the gluten free website MamaGourmand. Here we take beloved recipes you thought you never enjoy again and transform them into easy copycat versions just as good as the originals.
So it’s October, so we can officially all just go full throttle on pumpkin spice everything. And what’s the most quintessential recipe to kick off the season? Pumpkin bread.
Today I’m going to teach you an easy trick for making gluten free pumpkin bread that’s soft and light and without that dense gummy crumb or the sunken undercooked middle.
I know if you’ve just swapped out gluten free flour for all purpose flour in recipes, you have felt that pain. Canned pumpkin has a lot of moisture in it, which makes it a little trickier to use in gluten free recipes. Gluten free starches are very finicky when it comes to liquids.
Too little moisture and the crumb becomes really dry. And if you just add just a tad too much, that’s where you get those like compressed dense ribbons in gluten free breads.
What we’re going to do is we’re going to remove some of the pumpkin’s moisture before adding it to the bread. So you’re left with that concentrated pumpkin flavor, but you don’t have to worry about making the crumb really heavy.
This bread also has a little bonus ingredient to really make sure it’s not oversaturated. Most pumpkin bread recipes use oil for the fat and moisture, and typically there’s a lot of it in it.
This doesn’t work as well when swapping out gluten free flour. So instead, part of the flour is replaced with cream cheese. And this adds a boost of fat to coat the starches, but it isn’t as greasy as using softened butter or oil, which weighs down the crumb.
So if this is starting to sound really intense and complicated, Just stick with me. It’s not, I promise. It’s still easy to mix together, we just go at it a little bit differently.
Okay, so let’s do this. This bread in particular has a streusel topping. If you don’t want to do the streusel topping and just do a pumpkin bread, that’s fine, you can skip these steps.
But to make the streusel in a small bowl, you’re going to combine one and a half tablespoons of softened butter, a third of a cup of brown sugar, one tablespoon of gluten free all purpose flour, one teaspoon of cinnamon, and an eighth of a teaspoon of salt. And then once you have that combined, just set it aside.
Next, preheat your oven to 350. And this recipe makes… two loaves of bread. So for best results, I use an eight and a half by four and a half loaf pan, and that just makes the tops nice and domed. You can use a nine by five loaf pan, but the tops will be a little more flat and the bread will be thinner and you won’t bake it as long. You’ll probably bake it about five to ten minutes less.
Here’s the unconventional part. So what you’re going to do is you’re going to cook down your pumpkin first. In a large saucepan, make sure it’s a larger saucepan because you’re going to go ahead and mix together all the bread ingredients in this saucepan so you don’t have to use another bowl.
Place one 15 ounce can of pumpkin, 1 1 /2 teaspoons of cinnamon, 1 teaspoon of salt, 1/4 teaspoon of ground nutmeg, and 1/8 of a teaspoon of ground cloves. Cook that over medium heat and stir it for 7 minutes, and the moisture will evaporate, and the pumpkin will concentrate and reduce.
So you’ll have a lot less pumpkin left, just that concentrated pumpkin flavor. Remove it from the heat. And then whisk in one cup of sugar, one cup of light brown sugar, and then four ounces of softened cream cheese. Just whisk it vigorously until the cream cheese melts and it just smoothly combines into the reduced pumpkin.
Once you’ve done that, then go ahead and whisk in your liquid ingredients, which is four eggs. And I know four eggs sounds like a lot, but remember, you’re making two loaves of bread, two teaspoons of vanilla. a fourth of a cup of milk and a half a cup of oil. Once that’s whisked to combine, then you’re going to stir in your dry ingredients just in the pan.
So you need two and a half cups of gluten free, all purpose flour. And for this recipe, I use Cup4Cup. The other flour that I know works well in this recipe would be King Arthur measure for measure, but if there’s another one that you like, generally this recipe is pretty forgiving in terms of swapping out other gluten free flours.
You will also need to stir in one and a half teaspoons of baking powder and a half a teaspoon of baking soda. Stir that until you don’t see any more flour or dry ingredients and at this point the batter will be very thick.
You can also add in any mix ins like chocolate chips or chopped nuts or cranberries or raisins or anything else you want to add to your pumpkin bread. You would stir that in now.
Then you divide the batter between your two prepared loaf pans. Smooth the top and then just divide the streusel topping between the two loaves and sprinkle that on top.
You want to bake it for 50 to 54 minutes or until a toothpick inserted in the middle comes out clean. Make sure when you’re checking gluten free breads, don’t just put the toothpick in just in the very top, you kind of want to stick it down to make sure that the liquid has evaporated. Gluten free breads generally take a little bit longer to evaporate that moisture.
Cool it in the pan for 20 minutes before you turn it out onto the wire racks to cool completely. So, if you’d rather just make one loaf of bread, you can half this recipe and make a single loaf or you can bake it in mini loaf pans if you want to give it away as presents.
Each eight by four loaf pan is the same as four mini loaf pans. So since this makes two eight by four pans, you will need eight mini loaf pans for this full recipe. And then if you’re baking it in a mini loaf pan, you’ll also want to reduce the baking time to about 35 minutes.
So remember, you can always find the full printable recipe on the show notes page. And to get to it, click on the link provided in whatever podcast app you’re listening on, or you could go to my recipe website, which is mamagourmand.Com and click on the podcast tab. And there you’ll find the full recipe along with any recommended ingredients or equipment I’ve mentioned.