Since the start of September, it has been hard to walk around the city and not run into signs in front of coffee shops or bakeries advertising pumpkin spice drinks or baked goods. For me it's hard to get into pumpkin spice mood when the weather has been unseasonably warm. Today is the first nippy morning and my friend and I were going pumpkin picking. I thought I would bake a loaf of pumpkin bread for tea time. Since she has a gluten intolerance, I made a gluten free version for her.
Gluten Free Spiced Bread
makes one 9" loaf
- 56g brown rice flour
- 50g white rice flour
- 37g sweet rice flour
- 42g tapioca flour
- 160g granulated sugar
- 3/4 tsp xanthan gum
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 1 tsp cinnamon powder
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 1/8 tsp ground cardamon
- 1 tsp vanilla extract
- 2 large eggs
- 220g pumpkin puree
- 50g apple sauce
- 1/4 cup neutral oil
- 1/8 cup water
Combine all the dry ingredients into a mixing bowl. Whisk together the eggs, pumpkin puree, apple sauce, oil, and water. Add the wet ingredients into to the rice flour mixture and stir to combine. Pour into a parchment lined loaf pan.
Place into a preheated 350 degree F oven and bake for approximately 1 hour or until a toothpick inserted into the center of the loaf comes out dry.
I love how the kitchen is permeated with the scent of cinnamon while the loaves are baking and cooling down. This bread has a soft crumb texture due to the use of white rice flour. Make sure you purchase a finely ground rice flour so the bread comes out fluffy and not gritty. Cool the bread completely before slicing. Happy Fall!
Yummy!
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My friend was super happy! Thanks so much for stopping by @vladu.