Skip to main content

Gluten-Free Pumpkin Pie Bread


Karina's Gluten-Free Pumpkin Pie Bread without xanthan gum. So good.


A Tea Bread Slice That Tastes Like Pie? Yes please.

For the holidays!

I am forever looking for ways to bake with pumpkin (aren't you, Babycakes?). So I absolutely had to share our latest recipe, baked fresh and warm and tender and spicy, just this morning, filling our chilly apartment with the aroma of pumpkin pie.

It was simply too darn tasty to keep to ourselves.

We are, after all, in the thick of the season of gratitude and giving.

And the best part is- for many of us- this gluten-free recipe has nary a single gum.

No xanthan gum. No guar gum. No locust bean gum.

No weirdo ingredients.

Just a whole lotta YUM.





A slice of Gluten-Free Pumpkin Pie Bread without xanthan gum. So good.

Karina's Gluten-Free Pumpkin Pie Bread without xanthan gum. So good.



Karina's (Super Yum) Pumpkin Pie Bread Recipe - with No Xanthan Gum

Recipe by Karina Allrich 2015.

This easy to bake pumpkin bread slices into tender wedges of spicy, moist bread that goes perfectly with your favorite hot beverage. It's also a mighty tasty midnight snack.

Ingredients:

3/4 cup certified gluten-free oat flour (or sorghum flour)
3/4 cup sweet rice flour
1/2 cup corn flour (we use Bob's Red Mill certified GF)
1/4 cup flax seed meal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon GF Pumpkin Pie Spice
3/4 cup brown sugar
1/2 cup organic vegetable oil
2 organic free-range eggs, beaten
3/4 cup canned pumpkin
1 tablespoon bourbon vanilla

Instructions:

Preheat the oven to 375ºF.

Line an 8-inch cake pan with a piece of parchment paper.

In a large mixing bowl, whisk together the flours, flax meal, baking powder, baking soda, sea salt, cinnamon, Pumpkin Pie Spice and brown sugar.

Add in the oil, eggs, pumpkin and vanilla. Beat until the batter is smooth and fluffy.

Scoop the batter into the cake pan and smooth out the top.

Feel the pan. If the batter feels cold- give it a few minutes it to come up to room temperature- this will help with the rise.

Place the pan in the center of the oven and set the timer for 15 minutes.

At 15 minutes, lower the temperature to 350ºF.

Bake for an additional 15-20 minutes, until the top is cracked a bit, and the center is firm and springy to a light touch. Use a cake tester inserted into the center to check doneness, if you have doubts. It should emerge clean.

Cool a bit on a wire rack before slicing and serving.

So good with a dab of butter.

Makes 8-10 slices.

See recipe notes below.*


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission from Gluten-Free Goddess®. Thank you. 




*RECIPE NOTES:

We grind our own oat flour using a Vitamix Dry Grains Container using Bob's Red Mill Gluten Free Quick Cooking Oats. 

I have been experimenting with flaxseed meal and sweet rice flour in recipes to eliminate the need for xanthan gum. I find I do not miss the gums at all with these additions.  

I gave up xanthan gum and carrageenan a few months ago- ingredients our grandmothers never heard of, or ingested- and my digestion has improved greatly. If you find you have some *issues* with certain gluten-free foods and recipes- check labels, and try eliminating the gums and carrageenan for two weeks to see if you fair better--- I did!





TRENDING

Cape Cod Apple Cake with Cranberries (Gluten-Free)

Sweet and Tart.   No philosophy today. Dust off your cake pan, Babycakes. This is a moist and tender apple cake laced with a hint of cinnamon and studded with fresh tart berries. After seven   twelve   - er, 19!- years of baking various gluten-free incarnations of my tried and true family apple cake recipe, this could be our favorite. Maybe it's the sweet-tart combo. The subtlety of flavors. In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing.  I don't need dessert to taste like candy. I like my cake to taste like cake.  You can bake this recipe with eggs and dairy, or vegan alternatives. See options below.

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Gluten-Free Goddess Pasta Frittata with Kale

An Italian Classic - Updated. Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti. It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times. For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe. Celebrate Spring. Have fun with it! XOX Karina

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free Goddess Oatmeal Chocolate Chip Cookies

A classic cookie made gluten-free. I suppose you could argue that one oatmeal cookie recipe is enough. I mean, how many oatmeal cookie recipes does a person need? To this I answer, at least two. Why? Well, first you have one with raisins (my oatmeal raisin cookies here ). Raisins give oatmeal cookies that old school chewy sneaky nutrition boost. They're old fashioned and comfy cozy. Kinda like spending one of those Saturday afternoons at your Aunt Martha's house, chillin'. Watching Mr. Rogers and laying on the floor with a pile of coloring books. Coloring outside the lines with a beat up box of Crayolas. Wishing the silver crayon was more than a lonely nub. And right at that nub lamenting moment she'd bring you a plate of cookies. Truth is, I never had an Aunt Martha. But I did have a chain smoking platinum blond babysitter who liked martinis a little too much. Or maybe it was gin and tonic. There was ice in the glass. If I was lucky enough to scro