I remember my mom making pumpkin bread, zucchini bread, any-kind-of bread in the late fall and early winter, using up the last of the vegetables from the summer garden. And I used to love it. For the last two CSA shares, we got pumpkins, and I figured I’d try to make gluten-free pumpkin bread. It worked! Here’s what I did:
- Cut off the stem of the pumpkin and quarter it. Carefully clean out the seed and guts. (Save the seeds if you want to make pepitas!). Place all cleaned pieces of the pumpkin in a stove-top steamer, and steam for about 45 minutes.
- Let the pumpkin cool for a little bit, and then scoop out the soft inside bits into a large bowl.
- Add 1/4 cup of orange juice, 4 eggs, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, and 2 tablespoons coconut oil (I would have used butter, but didn’t have any in the house).
- Mix with a whisk until smooth.
- Gradually add 3 cups of all-purpose gluten-free baking flour (or sorghum, teff, almond, hazelnut, rice, or any other type of gluten-free flour), mixing with a wooden spoon.
- Add mixture to pre-greased loaf pans, and cook in preheated oven at 350 degrees for an hour, or until inside is fully cooked (test with a knife to see how moist it is).
- Let sit in pans for about 10 minutes after removing from oven, and then place on cooling screen or rack.
- Enjoy alone or with cream cheese.
Ingredients: 1 pumpkin (on the smallish side), 1/4 cup orange juice, 1/2 cup brown sugar, 1/2 cup granulated sugar, baking soda, coconut oil or butter, cinnamon, nutmeg, vanilla extract, 4 eggs, 3 cups gluten-free baking flour