Note to my reader, this Pumpkin Bread is a much loved recipe of mine, and at long last, I have NEW photos to include a gorgeous knitted pumpkin made by my talented lovely friend Carly.
My goodness, I am so pleased with this Pumpkin Bread. Not only does it taste gorgeous but I think it’s the first bake I’ve made that honestly stays fresh for days without turning into a paperweight! The great thing about the autumn is the multitude of pumpkins we see in the shops, for the amount of food they equate to in weight I think they’re fantastic value for money and so versatile, in fact, if you’ve not already, it’s well worth signing up for the monthly newsletter that I write because in it I’ve got all my recent pumpkin bakes in one place with top tips on how to cook and prepare them.
This Pumpkin Bread was originally made using one of my go-to mixes from Delicious Alchemy but to be fair there are other brown bread mixes on the market that will work just as well such as Keto Chef which actually has pumpkin in it already, there just may be slight variations in depth of flavour and colour. However, I have updated this recipe to make it with straight forward gluten free brown bread flour as I believe this may be more widely available.
How to pick the perfect Pumpkin for Pumpkin Puree
First things first, lets choose the right pumpkin shall we…. Actually, there is no exact science to this, you never really know what your pumpkin will look like until you get it home and cut it in half. But basically you need to follow these simple key points for choosing the best pumpkin for pumpkin puree;
- Avoid huge carving pumpkins, these have been grown specifically for their size and carving quality, not excellent pumpkin flesh and lots of it! (this said, I never waste carved pumpkin shavings)
- Remember that pumpkins are a member of the vast squash/gourd family and therefore you can get similar if not identical outcomes with squashes that seem hard as bullets and the size of a bowling ball or smaller.
- Butternut squash can also be used if, like some, you find pumpkin too over-powering in flavour. You may find the creamy buttery flavour of a butternut more appealing with the traditional pumpkin spices.
How do I prepare a pumpkin for baking?
Ways to prepare a pumpkin for baking
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Can I make this Pumpkin Bread with a ready made bread mix?
Yes you can indeed, as mentioned above, I have made this in the past with a Delicious Alchemy and Bakels (now ceased to trade) bread mixes. If you plan to use a bread mix remember that the mix will have all the raising agents in the mix already i.e. yeast so there is no need to add this to the bake. However, still adding the apple cider vinegar wouldn’t hurt to ensure the extra rise and soft texture in the resulting pumpkin bread.
What can I make with pumpkin puree or pumpkin spice?
If you’re interested in other Halloween style recipes then head over to my Halloween Recipes to see other festive autumn treats or click on any of the follow links that make your drool! Simple Gluten Free Pumpkin Pie – the taste of Autumn, Homemade Bailey’s Pumpkin Spice; gluten and dairy free, Vegan Pumpkin Pie; with warm spices and gluten free too
Simple Pumpkin Bread Recipe
A simple way to make pumpkin bread using a ready mixed gluten free packet of brown bread mix, this recipe is quick and easy and the pumpkin bread lasts a few days too so perfect for lunchboxes or if made in advance.
- 300 g pumpkin puree [see below]
- 50 ml sunflower oil
- 100 ml warm water
- 25 ml cider vinegar
- 250 g light brown sugar or caster sugar but you'll get a lighter bread
- 1 heaped tsp bicarbonate powder
- 2 tsp pumpkin spice or 1tsp cinnamon, 1/2tsp ginger, 1/2tsp nutmeg, pinch of clove
- 250 g gluten free brown bread flour I used Free From Fairy flour on this occasion
- 7 g easy dried yeast 1 sachet of yeast
To make the pumpkin puree roast the pumpkin for 60mins or until tender, peel off skin and de-seed then blend until smooth – any additional pumpkin can easily be frozen to use for another day. [see notes or post text for alternative ways to prep pumpkin]
Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
Add the pumpkin puree, water, oil, cider and sugar to a large jug and mix to combine.
Sift the brown flour/brown bread mix at least 3x onto a tray to aerate then add to a large bowl along with the spices and dried yeast. add to a large mixer/mixing bowl.
Pour the pumpkin liquid mixture into the dry ingredients and fold in quickly or using a cake attachment mix.
The batter will be very wet and sloppy so do not be concerned. Pour into a prepared 2lb loaf tin. (either greased and dusted with gluten free flour or lined with a loaf tin liner)
Put in the oven for 60 mins, pay attention to the bread as it bakes at around 40 mins, if browning too quickly you may wish to loosely add a foil dome. Do not take out until 60mins at least, your bread will not be ready and sink in the middle.
- The bake is ready when springy to the touch, it will be very moist and light which means that this particular loaf can easily keep for 2-3 days.
Ways to prepare a pumpkin for baking
Roast pumpkin; cut pumpkin into ¼ and de-seed, place in a roasting tray and cover with foil, bake at 200°C/180°C Fan for at least 60 mins (depending on size of pumpkin). Remove and cool, once cooled scoop out the cooked soft flesh and use of freeze for later.
Boiled pumpkin; peel and cut pumpkin removing all seeds. Chop and add to a big pan of water, boil until tender. Drain pumpkin and leave over the sink to ensure all excess liquids run away. Pop into a blender and puree, as above use or freeze.
Steamed pumpkin; as above really but you steam it!
Microwaved pumpkin; Not tried this but I have it on good authority that you can peel and cut the pumpkin and microwave in a glass bowl with a drop of water.
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And one last thing! I’ve linked my Pumpkin Bread with these other awesome Foodies websites, go check them out
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