Easy Gluten Free Pumpkin Bread
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.
Servings: 10 slices
Calories: 290kcal
Equipment
Ingredients
- 300 g pumpkin puree [see below]
- 50 ml sunflower oil
- 100 ml warm water
- 25 ml apple cider vinegar or lemon juice
- 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 dried active yeast 1 sachet of yeast
Instructions
- 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.
Notes
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.
Nutrition
Calories: 290kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 127mg | Potassium: 84mg | Fiber: 2g | Sugar: 32g | Vitamin A: 6170IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg