Gluten- Free Pumpkin Bread

I adapted this recipe from this Bobby Flay recipe.

Pumpkin Bread:

• 4 tablespoons unsalted butter, softened, plus more for greasing
• 1 cup Bisquick Gluten-Free Baking Mix
• 3/4 cup finely ground almonds
• 1/2 tsp guar gum or xanthan gum (optional but does improve texture)
• pinch fine salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 1/4 cups sugar
• 1/4 cup vegetable oil
• 1 cup canned unsweetened pumpkin puree
• 2 large eggs
• 2/3 cup water

Preheat the oven to 350 F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.

Whisk together the baking mix, almond flour, guar gum, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.

In the bowl of a standing mixer fitted with the whisk attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until combined. Make sure there aren’t any lumps of bake mix!

Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for at least 35 –45 minutes. Remove from the pan and let cool completely before cutting.

For an even quicker version you can do the following (even though the texture is a little more crumbly than with the other recipe:)

Quicker Pumpkin Bread:

• 4 tablespoons unsalted butter, softened, plus more for greasing
• 1  3/4 cup Bisquick Gluten-Free Baking Mix
• pinch fine salt
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 1/4 cups sugar
• 1/4 cup vegetable oil
• 1 cup canned unsweetened pumpkin puree
• 2 large eggs
• 2/3 cup water

Preheat the oven to 350 F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.

Whisk together the baking mix, salt, allspice, cinnamon, nutmeg, and cloves in a small bowl.

In the bowl of a standing mixer fitted with the whisk attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until combined. Make sure there aren’t any lumps of bake mix!

Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for at least 35 –45 minutes. Remove from the pan and let cool completely before cutting.

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Personally I prefer the first version taste and texture wise, but I also appreciate the second version for it’s ease and speed. There isn’t that much of a taste difference but you might want to try both versions anyway!

 

In the picture you see the second version. It was still warm when I cut it, which was really not a good move! It’s much easier to cut and holds it’s slices much better when it’s cut once it’s cool!

The first one was devoured by my boy before I ever got a chance to get the camera!

I think that makes it kid-approved!

Both of them are really great lightly toasted too!

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