[pinit] One bowl of batter is all that stands between you and this, the Cadillac of classic gluten free pumpkin bread. One bowl. Set your wet ingredients out to come … more
[pinit] One bowl of batter is all that stands between you and this, the Cadillac of classic gluten free pumpkin bread. One bowl. Set your wet ingredients out to come to room temperature, measure out the dry, mix ‘em up and bake. There’s another recipe for pumpkin bread on page 196 of my first cookbook, and that was the one I always made. You puree prunes for the batter and it has a more complex flavor. Kind of sophisticated and stuff. This one? Simple, classic pumpkin bread. Basic ingredients, in the oven before you know it.
I’m working on a paleo pumpkin bread, and I’m getting close. But this one isn’t it. This one is light and fluffy and moist and easy, though. That, it is.
The batter is smooth and scoopable—not pourable. It’s mere minutes from concept to loaf pan. Minutes!
Slice it thickly. Be generous. Take a backlit photo of it. Oh, wait. That’s what I do. Your job is to enjoy. And if you really want to be kind to yourself, spread it with a generous pat of salted butter. Go on. You deserve it. You work so hard!
2 1/2 cups (350 g) all purpose gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
3/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
2/3 cup (133 g) sugar
6 tablespoons (84 g) unsalted butter, at room temperature
2 eggs (120 g, out of shell) at room temperature, beaten
2/3 cup (160 g) sour cream, at room temperature (can replace with an equal amount plain Greek-style yogurt)
6 ounces pumpkin butter, at room temperature
Preheat your oven to 350°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.
In a large bowl, place the flour, xanthan gum, salt, baking powder, baking soda, pumpkin pie spice and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, eggs, sour cream and pumpkin butter, mixing to combine after each addition. The batter will be thick and scoopable.
Scrape the batter into the prepared pan, pressing it into all corners of the pan. With wet fingers and/or a wet spatula, smooth the top of the batter into an even layer.
Place the loaf pan in the center of the preheated oven and bake until the top is domed, an even, lightly golden brown and a toothpick inserted in the center comes out with no more than a few moist crumbs attached (nothing gooey at all!), between 45 and 55 minutes. Remove the pan from the oven and allow to cool in the pan for 10 minutes before turning out the bread onto a wire rack to cool completely. Slice and serve once cool.
P.S. Join the Gluten Free Bread Revolution! It’s gonna be peaceful, but still very dramatic.