Everyone seems to be cooking with pumpkin and I certainly can’t blame them. I love pumpkin everything – not only because of the great flavor but because it’s got so many great health benefits – full of beta-carotene, vitamins A & C, fiber, potassium and antioxidants. It’s also been known to fight cancer and the common cold. (I know it’s not the most interesting info, but it’s so true!)
The great thing about using pumpkin in gluten-free baking is that it keeps the final product from drying out. I also used applesauce to reduce the fat to make them healthier. My pumpkin-hating husband even liked this moist, tender petite sweet bread. These loaves stayed perfectly fresh in an airtight container in the refrigerator for four days before I finally decided to freeze them.
Mini-loaves sounded like fun, and in keeping with the mini-theme I added currants to the mix. You can add anything you want to this batter though – raisins, cranberries, walnuts, pecans. This bread would be a great gift for your favorite teacher, party hostess, or for a good friend.
Some of my favorite pumpkin recipes that are floating around the blogosphere:
- Alta’s Vegetarian Bean & Pumpkin Chili
- Seamaiden’s Gluten Free Vegan Dairy Free Egg Free Pumpkin Cheesecake Recipe
- Angie’s Gluten-Free, Dairy-Free, Sugar-Free Pumpkin Pie
- And, of course, my Pumpkin Ice Cream Sandwiches with Cornmeal Cookies
(No, I am not going vegetarian or vegan…Joe would probably starve, though he doesn’t eat red meat. I have found myself enjoying other protein sources and eating less raw dairy. I still cook with it. Who knew?)
What are your favorite ways to eat pumpkin? Let’s talk about it.
Serves: 8 mini-loaves or 1 big loaf
- 3 tablespoons butter at room temperature
- ⅔ cup agave nectar
- 2 eggs
- 1 cup pumpkin puree
- 2 tablespoons unsweetened applesauce
- 1 ¾ cups high protein flour blend
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon xanthan gum
- ¾ teaspoon good, strong cinnamon
- ½ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ½ cup currants
- Preheat oven to 350 degrees farenheit. Prepare 8 petite pumpkin loaf pans with cooking spray. (You can also make this into one big loaf – in that case, prepare a 9×5 loaf pan with cooking spray.)
- Beat butter until white. Add agave and beat on medium high speed until light, about 5 minutes. Turn mixer to low and add eggs one at a time, until incorporated.
- Mix pumpkin and applesauce until smooth. Add to butter mixture on low speed, mixing until thoroughly combined.
- Sift together high protein flour blend, baking soda, baking powder, xanthan gum, cinnamon, cloves, and ginger. Add to wet ingredients and mix until combined. Stir in currants.
- Divide batter evenly between the mini-loaf pans or put it all into one big loaf pan. Use wet fingers to smooth the tops. Bake for 35 minutes for mini-loafs or 45 – 50 minutes for a large loaf, or until a toothpick tests clean.