Gluten-Free Pumpkin Gingerbread Recipe

recipe describe

Is it a pumpkin cake, or pumpkin bread? Does it topic when or no longer it’s this tremendous?

Why It Works

  • A mix of molasses, golden syrup, and granulated sugar provides a caramel-delight in taste with out making the bread too sweet.
  • A fats tablespoon of floor ginger makes the bread exciting in one plan most pumpkin-spice truffles are now not.
  • The yelp of oil moderately than butter provides the bread a moist, comfy crumb and provides the advantage of being dairy-free for these that deserve to manual clear of dairy.

Honest staunch now, sharing a recipe that makes yelp of pumpkin feels ridiculous on memoir of pumpkin’s all over. Who needs extra pumpkin? No longer me. Except or no longer it’s this bread. Then I will entirely turn a blind leer to the indisputable fact that pumpkin’s 2nd handed about ten minutes ago.

The recipe combines two traditional drop lickety-split breads: pumpkin and gingerbread. It grabs the ginger and molasses from a traditional gingerbread and provides most intriguing ample pumpkin for moistness with out along side too mighty pumpkin taste. Give it some notion as a terribly exciting variation of your favourite pumpkin bread.

Thanks to your total spices and three varied sorts of sugars, the ingredient listing for the recipe is prolonged; nonetheless, the plan is never any longer. While the oven preheats, high-tail collectively dry substances, add the moist substances and high-tail till a batter kinds. That is it. The recipe is dairy-free, so you originate no longer even deserve to wretchedness about softening a stick of butter earlier than making it.

Cherish most sweet lickety-split breads, this one blurs the line between bread and cake. So I will leave it up to you to determine whether this recipe makes a cake or a bread. In our dwelling, if I frost it, then or no longer it’s cake. If I originate no longer, effectively, then or no longer it’s a bread. Both plan, this bread/cake is one more tasty plan to revel in pumpkin. Presumably true originate no longer back it with a pumpkin-spice latte. Because that? That is too mighty pumpkin.

October 2014

  • Gluten-free non-stick cooking spray

  • 1 1/2 cups (6 oz) white rice flour

  • 1 cup (7 oz) granulated sugar

  • 1 cup (4 oz) sorghum flour

  • 1/2 cup (2 oz) cornstarch

  • 1 tablespoon floor ginger

  • 1 teaspoon floor cinnamon

  • 1/2 teaspoon floor nutmeg

  • 2 teaspoons baking soda

  • 1 1/2 teaspoons salt

  • 1 teaspoon xanthan gum

  • 1 (15-ounce) can pure pumpkin (no longer pumpkin pie filling)

  • 4 tremendous eggs

  • 3/4 cup vegetable oil

  • 1/2 cup molasses

  • 1/4 cup golden syrup

  1. Modify oven rack to heart region and preheat oven to 350°F (180°C). Spray a 13 by-9 hurry pan with nonstick cooking spray.

  2. Lunge collectively white rice flour, sugar, sorghum flour, cornstarch, ginger, cinnamon, nutmeg, baking soda, salt, and xanthan gum in a tremendous mixing bowl. Add pumpkin, eggs, oil, molasses, and golden syrup. Mix till substances are thoroughly combined and a gradual batter kinds (yelp medium urge on a handheld mixer or medium-low urge on a stand mixer. If mixing by hand, yelp a balloon high-tail and mix for 2 minutes). Predicament down sides and backside of bowl once or twice with a rubber spatula whereas mixing.

  3. Spread batter evenly into ready pan. Bake till a toothpick inserted into the heart of the bread comes out dapper, about forty five minutes. Get away pan from oven and region on a wire rack. Enable to chill earlier than reducing. Retailer bread wrapped in plastic wrap at room temperature for 3 to 5 days, or wrap and freeze for up to three months.

Particular Gear

Stand mixer or high-tail


Whilst you originate no longer possess golden syrup (a cane syrup) to your pantry, you will want the ability to change it with molasses, bringing the total molasses within the recipe to three/4 cup.

Read More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button