HEAVENLY Pumpkin Bread (Gluten-free!)
I have a confession to make. And before I share it, just know that I'm saying this with the hope that I'm not alone out there. Are you ready? Here it is: I'm literally obsessed with this time of year.
Honestly - my obsession is almost over the top.
On the day of the first college football game or September 1--whichever comes first--I whip out my decorations and our home becomes an homage to all things FALL. I decorate with pumpkins, pillows, garland - you name it. I go all out! I love Fall (and winter, too) because it represents my favorite things in life: a time for coming together with family and friends, the best kinds of comfort food, rainy nights by a warm fire, and brisk mornings for running. For some reason, when the house is decorated, it feels more cozy. It takes on personality and character. It's warmer and more inviting. Ooooh yes; I love Fall!
My husband loves Fall, too. I think he appreciates the house being decorated (even if he does laugh that it happens quite early), As I've mentioned before, my husband is also a foodie, and he knows that Fall means lots of good food. His favorite Fall treat (aside from the entire Thanksgiving meal) has to be pumpkin bread. Whenever I have a loaf in the oven, he wanders out of his office and selflessly offers to be my taste-tester. ;-)
A few years ago, I began experimenting with pumpkin bread recipes. I tried everything, and I was usually pretty happy with how the recipes turned out, but I was never blown away. So, I decided to take the best parts of all the recipes I had tried and develop my own. Last year, this "Heavenly Pumpkin Bread" was born. This bread is incredibly moist. It's delicious right out of the oven, but it's even better on days 2 and 3 (if it's not all gone!). This bread has the spices of Fall and it's dense without being overpowering. It is also gluten-free (can I get a hallelujah?!) - but the best part of this recipe is that it makes three loaves of bread; this is purposeful, and you aren't supposed to keep them all for yourself! Fall is about connecting with people, so go ahead and try this recipe, then give a loaf (or two) away. I promise you, your neighbors, coworkers, or kids' teachers will thank you for it!
So, without further ado: here's the recipe for HEAVENLY Pumpkin Bread (Gluten-free!)
What You'll Need:
- 1 (15 ounce) can organic pumpkin puree
- 4 eggs
- 1 cup melted grass-fed butter
- 1/2 cup unsweetened applesauce
- 2/3 cup warm water
- 3 cups organic cane sugar (or regular "white sugar")
- 3 1/2 cups Bob's Red Mill Gluten-free 1:1 baking flour (I've tried this recipe with other GF flour blends, and this works the best by far); If you don't have a gluten allergy, use regular white flour or a blend of white and wheat
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice (I use the "Trader Joe's Pumpkin Pie spice")
- 1 1/2 teaspoon salt
- Pam - or your preferred cooking spray
Additionally, you'll need an oven, two large bowls for mixing, a handheld mixer, a spatula, and three loaf pans.
- Preheat the oven to 350-degrees F (or 175-degrees C). Spray three 7x3 inch loaf pans with cooking spray, like PAM.
- In a large bowl, mix together pumpkin puree, applesauce, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Slowly add the dry ingredients into the bowl with wet ingredients and mix until everything is thoroughly blended. Pour the batter into the loaf pans, doing your best to distribute batter evenly.
- Bake for about 50 minutes, or until a toothpick can be inserted into a loaf and comes out clean; then let loaves sit for an additional 20 minutes once they are out of the oven.
This bread lasts for up to a week (but I promise, it'll be eaten long before a week has passed). To store, tightly cover with foil or wrap--or store in tupperware with a lid.