Pumpkin Bread

In the days when it seemed safe to eat Trader Joe's pumpkin loaf, this pumpkin loaf tasted even better. Now here it is, gluten free, and without loosing flavor or texture. You can make this with canned pumpkin, but it is much better when it is made from fresh roasted kabocha (Japanese pumpkin) or roasted sugar pie pumpkin. Don't roast a jack-o-lantern pumpkin and hope for the best. These will be vapid and stringy. If you can't find either of the pumpkins, you can roast butternut squash, which is similar to the type used in canned pumpkin before the manufacturers make the uniform, fairly wet and caramelized mash sold in supermarkets. If you like a very smooth pumpkin, put the cooked pumpkin pulp into the blender for a few spins.

Into the work bowl of a mixer add and mix every second ingredient until blended
Measure Amount Ingredient
4 Large Eggs
1/2 cup Honey
1-1/2 cup Sugar
1/2 cup Unfiltered apple cider or Trader Joe's unfiltered apple juice - just apples and nothing more
1/2 cup Lite olive oil or your favorite oil
2 cups Cooked pumpkin - Use canned pumpkin if you must
2-1/2 teaspoons Vanilla extract
3-1/3 cups Your favorite gluten-free flour. Ours is 1/3 bread flour (Click here and scroll to the bottom for mix recipes for bread flour.) and 2/3 Carol Fenster's mix (Scroll to bottom of page).
3 teaspoons Baking soda
1 teaspoon Guar gum (for springiness)
1/2 teaspoon Xanthan gum (for stretchiness)
1 teaspoon Ground nutmeg
2 teaspoon Cinnamon
1/4 teaspoon Allspice
3/4 cup Chopped walnuts or pecans (Optional)
1/2 cup Raisins (Optional)

Preheat oven to 350° F. Spoon batter into 6 mini bread pans that have been generously coated with margarine. Bake for 40 minutes and check for doneness - a stainless steel cake tester will come out clean. You may need extra baking time. When the loaves are baked, allow them to cool for 10 - 15 minutes ,and then turn loaves out onto a cooling rack. When the loaves have completely cooled, they may be double wrapped in plastic wrap and frozen.