I was wrong.
When I’d posted the Pumpkin Chocolate Chip Muffins recipe a few days ago, I’d said:
“I did alter the spices in the recipe, since it calls for not just Cinnamon and Nutmeg (which are also used to flavor my traditional Pumpkin Bread) but also Ginger, Cloves and Molasses.”
But my traditional Pumpkin Bread recipe does NOT have Cinnamon in it! I had remembered it wrong, and when I set out to convert that original Pumpkin Bread recipe to gluten-free today, I realized my error.
Will you ever forgive me?
Instead of Cinnamon, Nutmeg and Molasses, this bread is flavored with Nutmeg and Vanilla only. It’s a quite a bit different flavor (the gingerbread-iness isn’t there) and now that I have sucessfully converted this recipe, dare I say it’s even better tasting than the muffins! In fact, after conversion, there is no discernable difference between this bread and the traditional gluten-filled recipe that my younger son often begged for. I just love when that happens!
He wouldn’t even let me finish photographing this bread before he nabbed a second slice!
Here’s what you’ll need:
1/2 cup Canola Oil
1 1/3 cup Sugar
2 large Eggs
1 cup Pumpkin (I used canned Libby’s again)
1/3 cup Water
1 2/3 cups Brown Rice Flour Mix* (you can use All-Purpose Flour if you are a gluten-eater)
3/4 tsp Xanthan Gum (only required for Gluten Free version)
1/2 tsp Baking Powder
1 tsp Baking Soda
3/4 tsp Salt
1/2 tsp Nutmeg
3/4 tsp Vanilla
1 cup Chocolate Chips
1/2 cup Walnuts or Pecans (if desired)
(*Brown Rice Flour Mix: 2 parts Brown Rice Flour, 2/3 part Potato Starch, 1/3 part Tapioca Starch)
What to do:
Preheat Oven to 350 degrees.
Lightly grease a 9 x 5 inch loaf pan, and line bottom with parchment.
Combine Flour Mix, Baking Powder, Baking Soda, Salt and Nutmeg in large bowl.
Whisk to combine, then set aside.
Place Oil and Sugar into large bowl of mixer.
Mix together until creamy, then scrape down sides of bowl , then beat in Eggs, Pumpkin, Water and Vanilla.
Add the flour mixture.
Mix until combined, then add Chocolate Chips (and Nuts, if desired).
Pour batter into pan and bake for 55-60 minutes or until tootpick inserted in center of loaf comes out clean.
Remove from pan and cool on wire rack.
Let cool completely, then wrap in plastic wrap and leave on counter overnight.
It’s going to be difficult to wait, but this will be much tastier and much easier to slice the following day.
Get up early, slice and serve for breakfast with your morning coffee. This bread is ridiculously moist, so you won’t need any butter or other adornments. Enjoy!