Pumpkins aren’t only for October.

It seems as thought Spring is creeping around the corner, but we’re bound to have another cold snap. When that snowy madam hits you full on in the face, you’ll need something warm and delicious to come to your defense.

This recipe went through about 8 batches, with the final tasting falling squarely on the Welsh shoulders of a good friend. We toyed with the crumb(geek speak for the interior of a baked good), attempting to make it larger, more moist and yet more substantive than cake. The last few tweaks did the trick, simplifying the flour blend to only three flours.

I know, you’re thinking-”Three different flours? That’s not simple.”
Trust me on this-
I’m always on the lookout for a shortcut, I love lazy baking. Don’t judge.
But when I really want to knock something out of the park, I always settle back to using recipe-specific flour blends. It’s the best way to ensure all your gluten free goodies are unique, both in flavor and texture.

With that, I bid you adieu for the moment. Get in the kitchen and make some pumpkin bread, you’re gonna love the warmth.

Free from Gluten, Dairy, Soy, Corn, Processed Sugar, and Nuts (optional)

1/2 cup Sweet Rice Flour
1/3 cup Sorghum Flour
6 tablespoons Potato Starch (not Flour)
2 teaspoons Baking Powder
2 teaspoons Ground Cinnamon
1/2 teaspoon Ground Nutmeg (fresh, if possible)
1/2 teaspoon Salt
1/4 teaspoon Xanthan Gum
2 Eggs
2/3 cup Granulated Palm Sugar
1/2 cup Rice Bran Oil (or your fave veg. oil)
2/3 cup Pumpkin Puree
1/3 cup Coconut Milk
1 teaspoon Vanilla Extract
Zest of one Orange, ~2 teaspoons
3/4 cup Chopped Walnuts
2/3 cup Raisins (golden or otherwise)

Get Busy

Preheat your oven to 350 degrees.
In a bowl, whisk together all of the dry ingredients.
In a separate bowl, beat the eggs, sugar and oil until slightly thickened and lighter in color.
Stir in the pumpkin puree, coconut milk, vanilla extract and orange zest.
Mix the dry ingredients into the wet, stirring until everything is well combined.
Add the walnuts and raisins and mix to combine.
Pour/scoop the batter into one 9×5 loaf pan or 12 lined muffin cups.
If you’re making a loaf, bake the batter for 45-55 minutes, or until a knife inserted in the center comes out clean. If you’re making muffins, bake them for 15-20 minutes, or until a toothpick comes out similarly clean.
Let the pumpkin bread/muffins cool for 5 minutes before removing to a cooling rack.
Eat. Enjoy. Love. Clean up.

Prep. Time: 15 minutes
Baking Time: Loaf 45-55 minutes, Muffins 15-20 minutes
Yield: One 9×5 Loaf or 12 Muffins

Pumpkin Bread