Pumpkin Applesauce Bread (Gluten-Free)
A few fall seasons back, (when the enticement of freshly baked pumpkin goodies were everywhere) I created this yummy quick bread for my daughter who had recently discovered she had a gluten sensitivity. I swapped the traditional white and whole wheat flours for a readily available gluten free flour combination and found it worked perfectly. To make this bread even healthier, coconut palm sugar replaces the normal white and brown sugars traditionally used in many sweet breads. Perfect for lunchboxes and backpacks or try toasting a slice with a schmear of cream cheese for a weekend breakfast treat…
Yield: (1) 9 x5-inch loaf (about 12 slices)
Yield: (1) 9 x5-inch loaf (about 12 slices)
Ingredients
- Olive oil spray
Dry Ingredients
- 2 cups gluten-free baking flour see MPM Mini-Bites for other flour alternatives
- 1/2 teaspoon xanthan gum only needed if using gluten-free flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1/8 teaspoon ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
Pumpkin Mixture
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups canned pumpkin puree not pumpkin pie filling
- 3/4 cup coconut palm sugar see MPM Mini-Bites
- 1/4 cup olive oil or almond oil
- 1/4 cup unsweetened 100% natural applesauce
- Cinnamon
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 9 x 5-inch loaf pan with olive oil spray.
- In a medium bowl, stir together all dry ingredients. In a large bowl, combine pumpkin mixture ingredients. Fold dry ingredients into pumpkin mixture until just combined. (do not over-mix)
- Spoon mixture into prepared pan; sprinkle top with cinnamon.
- Bake for about 40 minutes or until a toothpick inserted into center of bread comes out clean. (As oven temperatures vary, watch carefully to prevent overbaking.)
- Run a knife around pan to loosen bread. Let cool in pan on a wire rack for 15 minutes.
- Remove bread from pan; finish cooling on rack.
Notes
Storage Tips: Store bread wrapped tightly in the refrigerator for up to 1 week or in the freezer for up to 4 months. Consider wrapping and freezing individual slices for a readily available portion-controlled treat!
Fun and Creative Mix In’s:if you like, stir 1/2 cup (total) of juice-sweetened dried cranberries such as Eden’s, chopped walnuts, almonds or chocolate chips into batter before spooning into pan.
Coconut Palm Sugar: I have been searching for a healthier sweetening alternative for use in baking and recently have been experimenting with this natural alternative to white and brown sugars. Read more about coconut palm sugar HERE.
Gluten-Free Flours Combinations: are becoming increasingly popular and are now commonly found in many mainstream supermarkets. I like Trader Joe’s, King Arthur’sorBob’s Red Mill Gluten-Free All Purpose Baking Flour which takes the guesswork out of choosing just the right mixture. When using gluten-free flours for quick breads, you will need to add a small amount of xanthan gum, a natural carbohydrate, which helps provide just the right texture and volume to your baked goods.
LOVE PUMPKIN TREATS?? Then, these recipes are must-tries for you! Double Chocolate Spiced Pumpkin Brownies, Choco-Chip Pumpkin Cheesecake Ice Cream, Pumpkin-Chocolate Marble Bundt Cake and Holiday Pumpkin Cheesecake.
