Sunday

Thanksgiving Gluten-free Goodness: Gluten-free Pumpkin cake/bread

I've known I was allergic to wheat since the age of 9 and have stuck to a wheat-free diet on and off, but the older I get the more I notice it really affecting me. The hard part is, I absolutely love to bake and cook--I am Italian on my mom's side after all ;) Thankfully, with gluten-free products becoming more and more accessible, it makes it easier to convert hubs and my boys into a gluten-free family! For this recipe, I took a really great pumpkin bread recipe and tweaked it to make it gluten free. I found that just using the gluten-free flour you can buy at the store without the addition of the almond meal resulted in a slightly less moist, cake-like bread. It was fine, but not that great. The addition of the almond meal really makes this fabulous. You can try changing the proportions of gluten-free flour to almond meal, but this was the best ratio from my experience! Too much almond makes it too dry, too little and it's less moist.

I thought about sharing this recipe the moment I did a trial run earlier this week, but ended up busy and forgot! Then the lovely @MariaBrannigan (twitter) just asked if I'd share after I posted about the pumpkin cake pops I'm making for my son's Thanksgiving school party--so here it is!

This recipe is extremely easy and seriously one of the best gluten-free cake/breads I've tasted that isn't out of a box! Here we go...

Beforehand: Preheat the oven to 350 and butter or use a cooking spray on 2 9x9 cake pans or 3 loaf tins

Place in a mixing bowl:
  • 15 oz of organic pumpkin (1 can or the equivalent if you make your own pumpkin puree--I usually do this, but it's a bit of work!)
  • 4 eggs (I often substitute apple sauce for eggs in sweet recipes, but for the best results eggs seem to result in the best overall ingredient chemistry)
  • 2/3 cup of water
  • 1 Tablespoon of pumpkin spices or the equivalent of a mix of cinnamon, nutmeg, and ginger (if you like it a bit spicier like me add an extra teaspoon of cinnamon or ginger)
  • 3 cups Raw Sugar (If you don't want your bread to be sweet, you can cut 1/2 a cup out, but I like the full 3 cups. I don't use artificial sweeteners so I can't give you a substitute--sorry!)
Beat all of these ingredients together until smooth.

Add the following into the smooth pumpkin mixture:
  • 2.5 cups Red Mills All Purpose Gluten-free Flour (this can be purchased at most grocery stores, health stores, whole foods, and online)
  • 1 cup Straight Almond Meal (this is simply finely ground almonds with no additives--I've seen my mom make her own, but I prefer to purchase it from a health food store since it tends to be a tiny bit finer)
  • 2 teaspoons Baking Soda
  • 1.5 teaspoons Sea Salt (I never, ever add salt into my sweet recipes because I only like salt for seasoning, but some people claim it makes a difference. I don't find that it does haha)
Use your mixer to gently combine all of the ingredients until they're thoroughly mixed (don't turn your mixer up too high or you'll end up dusted in glute-free flour!)

Fill your 9x9 cake pans or loaf tins and pop them into the preheated oven.

If you do the 9x9 pans I've found it takes about 35-40 minutes.

If you do the loaf tins it may take up to 40 minutes.

Cook the pumpkin bread/cake until a knife or toothpick inserted into the center comes out mostly clean (you want a few moist bits of cake--not batter!--to come out on the knife).

Allow to cool and either eat as-is or frost with cream cheese frosting! I'm allergic to milk and lactose intolerant ... BUT, I have a serious thing for cream cheese so I tend to eat it anyway and pay for it after haha. I never drink milk though, Almond or Coconut milk 100% of the way! The thought of even drinking a cow's milk makes me nauseous ;)

If you'd like to do the cream cheese frosting, here's a great recipe:

Leave 1/2 cup butter and 2 sticks of cream cheese out until soft. Once soft, combine the following in a bowl:

1/2 cup Butter
2 sticks of Cream Cheese (2 - 8 ounce sticks = 16 ounces total)
1 teaspoon Vanilla (I use a natural, alcohol-free vanilla extract I purchase from a health food store because I think it has the best taste)

Blend these together with your mixer.

Measure out 2 cups of Powdered Sugar and gradually add it to your cream cheese mix while mixing. Adding it all at once will result in a mess ;)

Once your cakes are cool you can frost them!

If you try this recipe, let me know how it goes! I have to say, I think we New Englanders have some of the best pumpkin recipes because we're such Pumpkin-growing enthusiasts ;) Tell me if you agree after trying this out!

If you guys really like this recipe, I'm going to be doing a gluten-free pumpkin pie with a homemade crust as well. After I test drive it one last time I can share if you're interested and it's a success! I know this isn't the normal topic of my posts, but since many of us are likely cooking this week, it's fun to share that a bit with each other :)

No comments :

Post a Comment

Please make sure all comments are appropriate and void of self-promotion such as links, blog URLs, etc. Thanks for chatting!