GFCF Pumpkin Bread

Here is another GFCF recipe, GFCF pumpkin bread.

Yes, I know you weren’t looking out for another recipe so soon, but then you all should have gotten accustomed to how prolific I am at times when it comes to posting. :-) So what do I have for you today? It’s a wonderful cake ..er …bread with pumpkin in it…Umm…just read on :-)

A Surprising GFCF Pumpkin Bread

Today we have for you all, GFCF Pumpkin bread. For those of you who don’t know what GFCF means: it’s Gluten Free Casein Free. From time to time I like to focus on a recipe for those who are especially sensitive to flour and milk, mostly individuals with autism or suffers from celiac disease.

It really took some innovation to get this pumpkin bread recipe to where it is, but we eventually came up with a wonderfully spiced GFCF pumpkin bread suitable for people who are allergic to gluten and casein ( flour and milk). For this joyous season, we felt that a GFCF recipe had to be done since I believe everyone should enjoy themselves.

This gluten free casein free pumpkin bread is extremely easy to make, so easy that and it could be made throughout the year once you have the necessary ingredients. Also, it is surprisingly light; almost like a cake. As a matter of fact, it could be mistaken for a cake, but without the excess sugar. So I guess if you are health conscious you would definitely like this pumpkin bread.
Actually, I had a hard time wondering whether I should call this recipe a bread or a cake because of its lightness :-)

One thing you would notice by now is my use of the Doves Farm brand of gluten free flours. I find this brand especially useful for making recipes that require a bread-like appearance and texture. So don’t try to cut corners when it comes to the flour in this recipe. Use the Doves Farm brand and the recipe would really be fantastic. Other than this gluten free flour, in other instances I also use a blend of cassava flour, rice flour, etc. such as in the a GFCF accra recipe and pancake recipe.

Now, I know what you all are saying … “another GFCF pumpkin bread/ cake thingy”. Well, I want to challenge anyone to make this pumpkin bread, following the recipe to the letter and tell me what you think. While eating the pumpkin bread you would really think you were eating flour. I’m sure if you serve this pumpkin bread to your guests they won’t be able to tell the difference either. So without further ado here is GFCF pumpkin bread. Enjoy!

GFCF Pumpkin Bread Recipe

GFCF Pumpkin Bread

GFCF PUMPKIN BREAD

2 cups GFCF flour (I used the Dove brand: GFCF brown flour)
2 cups grated pumpkin
1 cup sugar (1/2 cup brown and 1/2 cup white)
3/4 cups oil
1 tsp. baking powder
1 tsp. baking soda
4 eggs, well beaten
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground clove
1/4 tsp salt

Grate the pumpkin. You could also shred it in a food processor as well.

Blend together the eggs, oil, and grated pumpkin in a bowl. Blend well.
In a separate bowl mix the dry ingredients together: the flour, baking powder, baking soda, cinnamon, nutmeg, clove, and sugar.


Fold the dry ingredients into the liquid.
Combine well.

Pour onto a greased square pan (9″ x 9″ x 2″)
Bake in a preheated oven for about 30 minutes at 350 degrees F.
Remove from the oven and allow to cool before serving.

Note: Any shape of pan would do. We just used a square pan.

Here is the finished Pumpkin bread.

So we movin’ again with another recipe. More to come. For those of you who would like real time notifications from the site I urge you to download the toolbar. It also comes in handy when you want to search the site for Trini recipes without actually coming to the site to search what’s easier than that …Oh! I also put in a radio with all our local radio stations so you could listen to the happenings in sweet T and T.

Anyhow, ah goin and light de oven……….I wonder what for? :-)

Ah Gone!

Don’t forget to leave your comment on this GFCF pumpkin bread recipe in the comment box below.

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3 Responses to GFCF Pumpkin Bread

  1. Can-Baje December 20, 2011 at 10:33 pm #

    Can’t wait to make this for Xmas! I’m going with regular whole wheat flour though- I’m wondering if it would be the same amount?

  2. Felix December 21, 2011 at 4:25 pm #

    I would suggest that you use about 1 1/4 cups flour and 3/4 cup wholewheat flour. This should produce a loaf that is not too heavy, as would have been the case if you use only whole wheat flour.

    You will still get the wheat flavour from the loaf, not to mention the recommended amount of fiber you may want. Also remember to sift your flour. Hope this helps :-)

  3. Can-Baje December 21, 2011 at 8:32 pm #

    Thanks for the tip!

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