Pumpkin Bread Recipe Wanted

[The Edifying Conscience]

Over the weekend, I had pumpkin bread for the first time. It was exceptional and it was from a mix...Bread by Anna. Instead of buying a mix, or maybe in additon to buying a mix I thought I would try to make it from scratch.
Does anyone have a TNT pumpkin bread recipe they would be wiling to share?

Please and thanks,
tec

[aloneinidaho?]

look on the recipe post I put on a site for all kinds of allergys from the u.k, I'm sure I seen something on it. carey
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[cruelshoes]

Not a bread recipe, but I made the pumpkin muffins recipe attached to Westwalker's Post this morning. They were quite good. I made them without any add-ins, but I think they would be good with raisins and walnuts.
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Dx 8/05 via bloodwork/biopsy
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[mrsppmrxky]

Tec, I am not sure if this is what you are looking for or not. Our family likes this recipe. It is one that I use all of the time. Last week, I tried a different recipe that you mix grated zucchini in with the pumpkin (different amounts than below) It is really moist and we loved it too.

If you want to try the zucchini one, let me know and I will type it up for you.


Pumpkin Bread


1/3 cup Olive Oil
2/3 cup Brown Sugar packed
2 large Eggs
1 tsp. Pumpkin Spice
1-3/4 cups GF All Purpose Flour mix
2 tsp. Baking Powder
1-1/4 tsp. Cinnamon
1 tsp. Xanthan Gum
1/2 tsp. Salt
1/2 cup Pecans or Walnuts, chopped
1 15 ounce can of Pumpkin (not the pie mix)


Preheat oven to 350°F. Grease 9x5-inch non-stick loaf pan. Cream together oil, sugar, eggs, and spice in large bowl with eletric mixer. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with pumpkin. Beat until smooth. Stir in nuts and raisins. Batter will be somewhat soft. Transfer to pan. Bake for 1 hour.

Serves 10.
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[The Edifying Conscience]

Thanks all for the tips and recipes. I'm looking forward to trying Mrs. P's bread tomorrow. Mrs. P., is the all-purpose mix the one with 2 cups sweet rice flour, 2/3 cup potato starch and 1/3 cup tapioca starch?

The recipe for the pumpkin muffins reminds me of a friend who I haven't talked to in a long time. Her sister is bi-polar and when she is having a manic episode she makes batches and batches of pumpkin chocolate chip muffins during the night. During the day she frantically tries to find homes for them. They all share their pumpkin chocolate chip stories once her meds are regulated. I might have to make a batch for old times sake. Yes, many a times I was the recipient of the muffin fairy.
tec

[Lizbuppers]

Another good one can be found on the Wild Oats website. It's for Pumpkin gingerbread, and it's really delicious. Stays moist and the whole family loves it!
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[mrsppmrxky]

I did it again didn't I?~?~?~?~~?

Yes, I use sweet rice flour/potato starch/tapioca starch for this GF flour mix.

Sorry about that~
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[The Edifying Conscience]

[aklap]

Here's one I stumbled across while doing research on Anheuser-Busch's GF beer that is in testing phases.

Scroll down till you see GF Pumpkin Bread. I have not tried it...

http://www.glutenfreedrinks.com/BakedGoods_Breads.htm
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[The Edifying Conscience]

Hey Mrs. P.,
I made two loaves of your pumpkin bread. Unfortunately, I wasn't able to try either of them, yet. The first loaf accidentally went to the NGF grandma instead of the GF grandma. So the second loaf went to the GF grandma instead of to me.

NGF grandma sliced the bread when my dad and uncle had lunch at her house. They each said it was very good. I think I slightly undercooked it because it sank a tiny bit. I asked if it was gummy and they said no. I'm much more critical of food than any of them though. I made a couple of changes to the recipe and used the brown rice flour mix, made my own pumpkin pie spice sans ginger (I was out), omitted the raisin, added walnuts and used canola oil for the olive oil. The olive oil I keep has a pretty strong olive flavor so I was afraid to use it.

The second loaf I baked a bit longer so it didn't sink. Since I was still out of ginger I added 1.5 tablespoons of minced candied ginger. I also dipped a soup spoon in the jar of molasses and added whatever was on the spoon. Still used the brown rice flour mix, the canola oil, homemade pumpkin pie spice and walnuts. It smelled so good. I really wanted to cut into yet! I'm hoping GF grandma will send a slice to me...isn't that terrible?

Thanks again for sharing the recipe. I'll post when I get GF grandma's reaction and after I try it..if I try it.
tec

Edited to add that GF grandma called to say that the pumpkin bread was delicious. She did say that it could have baked even a bit longer though, but she would make it again (or have me make it again).

[mrsppmrxky]

I am glad that you all liked the loaf. I would think that the brown rice flour would have been slightly drier than my mix of rice/potato starch/tapioca. I sometimes have to cook it for 1 hour and even a few minutes depending on how wet it is outside.

When i get a few minutes, I will type up the pumpkin zucchini bread recipe. (My MIL fell down our stiars on Monday evening and even though she has no broken bones, she has not been able to get around until today. She is in a leg brace and an arm brace. PTL nothing was broken!!)
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[The Edifying Conscience]

FWIW, I baked the first loaf for 65 minutes and the second loaf 70 minutes.

Sorry to hear about your MIL. Glad to hear there are no broken bones or worse. Hopefully, she'll be up and about in no time!

The pumpkin zucchini bread sounds good. Post when you have time...I probably won't make it until after the holiday.

thanks,
tec