There is just something about fall that attracts me to make pumpkin bread.
Gluten-Free Pumpkin Bread
This Food & Wine recipe was contributed by Sarah Bolla, a chef, food photographer and recipe developer from San Diego.
- 1 ½ cups gluten-free all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon kosher salt
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup avocado oil
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- ½ tablespoon vanilla extract
- 2 tablespoons turbinado sugar
1. Preheat the oven to 350 F. Grease an 8 x 5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.
3. In a large bowl, whisk together pumpkin, eggs, oil, brown sugar, granulated sugar and vanilla until very smooth. Gently fold in dry ingredients until incorporated. Using a spatula, scrape batter into a loaf pan. Sprinkle with turbinado sugar.
4. Bake for 50 minutes until a toothpick inserted in the center comes out clean. Let bread cool, then place on a rack to cool more. Serve warm or at room temperature.
Pumpkin-Apple Bread
This came from a very old newspaper.
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 1 large halved apple
- 1 ½ cups sugar
- 2 large eggs
- 1 stick + 2 tablespoons unsalted butter*
- 1 cup pumpkin puree
1. Preheat the oven to 350 degrees F. Vegetable spray an 8 x 3 ½-inch loaf pan.
2. Place flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger in food processor and process for 2 seconds. Put in a bowl.
3. Process apple (2 cups). Put in another bowl. Process sugar and eggs for 1 minute. Add butter or margarine and process for 1 minute. Add pumpkin and apple and process for 10 seconds. Add dry ingredients; mix 4 on/off turns.
4. Place batter in loaf pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean.
Turn out onto a rack to cool.
*For pareve, use unsalted parve margarine.
Pumpkin-Banana Bread
This came from Food & Wine from Pam Lolley, a recipe tester and developer in Alabama.
- 2 ½ cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup mashed bananas
- ¾ cup unsalted melted butter*
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
1. Preheat the oven to 350 F. Spray vegetable spray on a 9 x 5-inch loaf pan.
2. Whisk together flour, baking powder, salt, cinnamon, nutmeg and allspice in a large bowl.
3. In another bowl, whisk together pumpkin, bananas, butter or margarine, granulated sugar, brown sugar and vanilla. Add pumpkin mixture to flour and stir until combined. Bake for 30 minutes. Turn and continue baking for 30 minutes. Cover with foil and bake for 10-15 minutes more.
4. Cool on a rack. Remove from the pan and continue cooling.
*For pareve, use unsalted pareve margarine.
Sybil Kaplan is a Jerusalem-based journalist, author and compiler/editor of nine kosher cookbooks. She is a food writer for North American Jewish publications, and she leads walks of the Jewish food market, Machaneh Yehudah, in English.
