WAIT!! Don’t skip this post or hit delete. Though, like me, you might already be over the whole Pumpkin Spice thing (thanks to the ever early arrival of the Pumpkin Spice Latte) give this post – which includes a recipe for the Pumpkin Spice Bread and a video- a chance. The thing that convinced me to dive into the Pumpkin Spice waters myself was a simple statement from one of my gluten-free clients. “I love pumpkin bread but I can’t eat it so I don’t want to make it”. That was it. That became my mission. I had to get off my “no Pumpkin Spice” high-horse and create her an awesome gluten-free pumpkin bread recipe. The resulting bread, toasted and spread with sweet Maple Walnut Compound Butter, tasted more like a dessert, especially since I did stir in a few chocolate chips, but is still somewhat virtuous since it contains coconut oil and maple syrup instead of the typical vegetable oil and sugar. Now it’s your turn. Make it, eat it and you will find it not only fills your body but feeds your soul with the comfort we all seek with the chillier Fall weather.
This is what I do with my life. I want everyone to experience TablaVie (Life at the Table) so if I’m not actually providing healthy food for clients, friends and family, I provide the means for anyone to be able to create healthy, real, gluten free food at home. This means sometimes I have to start from scratch and create something new or many times I tweak a recipe I find to match my philosophy. Though this post is about pumpkin bread, it all started with banana bread.
One of my lovely boys WILL NOT eat banana anything. I mean like “Sam I Am” will not eat them! I always have bananas that are begging to be made into banana bread in my freezer (especially in Texas where they go bad between sunup and sundown in the summer!) so despite the lack of enthusiasm on his part, I wanted to create a banana bread recipe to use up these bananas. The gluten-free banana bread I originally found was from The Art of Gluten Free Baking and it did indeed look delicious but I try to avoid sugar as much as possible especially when it will potentially be a breakfast food, so I did the science and math necessary to use maple syrup and coconut oil instead of sugar and butter (not that butter is bad, I just didn’t have any when I was ready to make this) and used walnuts instead of chocolate chips to keep it in more of a breakfast vein. For the record, I would totally use the recipe as is if I was strictly making a dessert, however, and probably top with ice cream, caramelized bananas and caramel.
As I mentioned, the other day when I was with one of my clients, she told me she was craving pumpkin bread but couldn’t have it because earlier this year she discovered she was gluten-intolerant. Statements like this always touch my heart because I remember seven years ago when I was told for the third time by a third doctor that I needed to cut out gluten (I’m a bit hard-headed) I finally decided I should probably listen and I was devastated. Within minutes of leaving the doctors office in Sonoma, I was wandering up and down the aisles at Whole Foods literally in tears. All I could see was what I couldn’t have.
Shortly after that I decided that it would become my mission to create recipes that would help me and others enjoy eating gluten-free. I didn’t want to just tolerate cardboard textures and flavors and pretend it was okay. Since then, I have been able to provide my friends, family and clients with delicious gluten-free meals and treats that they actually rave about. Many of them have since discovered that they, too, feel better when not eating gluten and my food gives them hope. But even those who request “extra gluten” in response to our gluten-free lifestyle have expressed surprise and even shock when I tell them they are eating gluten free.
After my client said this to me, I confidently told her in the moment that I had a recipe for pumpkin bread assuming I could take that banana bread recipe and simply substitute pumpkin. This of course meant recipe testing to prove my spontaneous theory correct and BONUS, should it prove true, I would also an alternative to banana bread for the one who won’t eat bananas but loves pumpkin things.
Thankfully, I was right. With one simple substitution, we had AMAZING gluten-free, maple-sweetened, coconut-oil-moist, Pumpkin Spice Bread!! It truly is so good that it may even end up on my Thansgkving table instead of the hallowed pie (maybe with chocolate chips and walnuts and ice cream on the side.)
A few notes:
- You can totally use any baked squash in place of pumpkin in this recipe. Just make sure to set the baked and mashed squash in a strainer to drain out any excess liquid before measuring
- This recipe can easily be made into muffins by simply changing the baking time to 18-20 minutes instead of 50 minutes.
- The Maple Walnut Compound Butter is included and the rolling/shaping technique is in a video following the recipe.
Do you have any favorite recipes that you think you can’t eat because you can’t have gluten? Go Ahead. Challenge me. Your request might just be my next mission.
- 2 cups Gluten-Free Flour Blend (see note for my blend)
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp xantham gum
- 2 tsp cinnamon
- ½ tsp nutmeg
- 1½ cups canned pumpkin puree or mashed, roasted winter squash
- 2 eggs
- ⅓ cup coconut oil
- ½ cup maple syrup
- 1 teaspoon vanilla
- ½ chocolate chips
- 1 stick butter, softened
- 2 tbsps maple syrup
- 2 tbsps crushed walnuts
- ½ tsp sea salt (omit if using salted butter)
- Preheat oven to 350 degrees. Prepare a loaf pan by lining with parchment paper or brushing with coconut oil and dusting with tapioca flour. If making muffins, line muffin tin with paper liners or spray well with cooking spray.
- Mix together all dry ingredients in a small bowl.
- In a large mixing bowl, beat pumpkin with eggs until light and fluffy.
- Add coconut oil, maple syrup and vanilla and beat until well mixed.
- Add dry ingredients and beat just until mixed.
- Add chocolate chips and fold in thoroughly.
- Spread batter into prepared loaf pan or portion out into muffins with a large scoop or spoon.
- Bake bread for 45-55 minutes and muffins for 15-20 minutes. Start with the lower number as gluten free baked goods can vary greatly. Test for doneness with a toothpick.
- Mix all ingredients in a small bowl. Transfer to large square of parchment paper about an inch in from the edge closest to you. Roll the paper over the butter and form into a log using the paper to press. Continue carefully rolling to the other end then grab both ends of the tube and twist opposite of each other to make what looks like and old-school piece of candy. Use a rubber band to secure ends or fold them over and tape down.
- You can also use plastic wrap in the same way and just tuck the ends under.
1 cup white rice flour
1 cup Sorghum Flour
2/3 cup potato starch
1/3 cup tapioca starch