Gluten Free Pumpkin Bread With Buttermilk Recipes

GLUTEN-FREE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, using a mixer, beat butter and sugar on medium-high until light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla. With mixer on low, gradually add flour mixture and beat until just combined. Add pumpkin and buttermilk and beat until just combined.
• Transfer batter to pan, smooth top, and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour 15 minutes (cover with foil if overbrowning). Let cool in pan on a wire rack, 15 minutes. Turn out onto rack and let cool completely. (To store, wrap in plastic and keep at room temperature, up to 3 days.)

GLUTEN-FREE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

GLUTEN-FREE PUMPKIN BREAD WITH BUTTERMILK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8 1/2x4 1/2-inch loaf pan.
• Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl.
• Beat sugar and butter using an electric mixer in a large bowl on medium-high speed until light and fluffy, about 7 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down the bowl as needed. Beat in vanilla extract. Add flour mixture gradually while beating on low speed; beat until just combined. Add pumpkin and buttermilk and beat until just combined.
• Transfer batter to the prepared loaf pan and smooth the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached, about 1 hour and 15 minutes.
• Remove from the oven and let cool in the pan on a wire rack for 15 minutes. Turn loaf out onto the rack and let cool completely, 15 to 30 minutes more.

GLUTEN-FREE PUMPKIN MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
• Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
• In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
• Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
• Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
• Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
• Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.

RAISIN PUMPKIN BREAD GLUTEN FREE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
• Beat brown sugar and butter together in a mixing bowl. Add pumpkin, eggs, buttermilk, and maple syrup; beat into the sugar mixture. Stir flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves together in a separate bowl; blend into the pumpkin mixture. Fold raisins into the resulting batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

GLUTEN-FREE PUMPKIN BREAD AND CREAM CHEESE ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Mix white sugar, pumpkin puree, vegetable oil, eggs, and water together in a large bowl until smooth. Whisk baking flour, baking mix, pumpkin pie spice, baking soda, and baking powder together in a separate bowl; stir into pumpkin mixture until batter is just blended. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
• Beat cream cheese, confectioners' sugar, and milk together in a bowl using an electric mixer until icing is smooth. Spread icing over pumpkin bread.

GLUTEN FREE PUMPKIN BREAD

Steps:

• Pre-heat oven to 325 degrees, and lightly grease a bread pan.
• Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
• In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
• Pour into prepared bread pan and bake one hour to one hour and ten minutes.
• Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.

PUMPKIN BREAD (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.