Gluten Free Pumpkin Molasses Bread

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We love just about anything pumpkin. While trying to come up with a different pumpkin bread recipe I finally settled on making a pumpkin molasses bread.

I decided on using molasses because of its richly distinct flavor. Also, I used a little bit of brown sugar to add a bit more sweetness without making it too sweet. I opted for almond flour to give it a nutty taste. And, of course, there’s homemade pumpkin pie spice in it, because what pumpkin recipe is complete without pumpkin pie spice?!

Gluten Free Pumpkin Molasses Bread

Ingredients:

• 4 TBSP vanilla extract
• 1 cup molasses
• 1/2 cup brown sugar
• 3 eggs
• 16 ounces pumpkin puree
• 2 cups gluten free all purpose flour *See notes below
• 1 cup almond flour
• 1 TBSP pumpkin pie seasoning
• 5 tsp xanthan gum *See notes below
• 2 tsp salt
• 1 tsp baking powder
• 2 tsp baking soda
• 1 cup butter
• up to 1 1/3 cups water

Directions:

1. Preheat oven to 350 degrees.
2. Prepare two 9×5 loaf pans with butter and flour.
3. Beat molasses, brown sugar, vanilla, and butter together.
4. Stir in eggs and pumpkin puree.
5. Sift dry ingredients together in a separate bowl.
6. Add 1/4 of dry mixture to wet and beat well.
7. Add in 1/3 cup of water to wet mixture and beat well.
8. Keep alternating adding dry mixture and water to the wet mixture, beating well after each addition.
9. Divide batter between two pans.
10. Bake for 30 minutes then reduce heat to 325 degrees and bake for an additional 30 minutes or until toothpick inserted in middle comes out clean.
11. Let stand 5 minutes then flip out of pans.
12. Cool completely on wire rack.

NOTES:

• I use Better Batter’s gluten free flour for all my baking and it already contains xanthan gum. If your flour does not, and most don’t, you’ll need to add 5 tsp of xanthan gum to the ingredients.

To store:

• After the loaves have cooled completely you can wrap one of them in plastic wrap. Then wrap it in aluminum foil, label it, and freeze it. If desired you can slice the loaf before freezing it. A frozen loaf will keep fresh for 2 to 3 months.

A slice of this bread is perfect for breakfast with a little butter on it. Try it with my whipped pumpkin spice butter or whipped cinnamon butter! It’s also a wonderful accompaniment for afternoon tea.

Have a great day!

Brandi

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Gluten Free Pumpkin Molasses Bread

September 11, 2020

by Brandi

Cuisine American

Category From My Kitchen

A slightly sweet gluten free pumpkin molasses bread with the rich, full-bodied robust flavor of molasses combined with pumpkin puree, almond meal, and vanilla.

Persons

2

Serving Size

1 slice

Prep Time

15 minutes

Cook Time

1 hour

Total Time

1 hour, 15 minutes

Notes

• I use Better Batter’s gluten free flour for all my baking and it already contains xanthan gum. If your flour does not, and most don’t, you’ll need to add 5 tsp of xanthan gum to the ingredients.

To Store: After the loaves have cooled completely you can wrap one of them in plastic wrap. Then wrap it in aluminum foil, label it, and freeze it. If desired you can slice the loaf before freezing it. A frozen loaf will keep fresh for 2 to 3 months.

Ingredients

• 4 TBSP vanilla extract
• 1 cup molasses
• 1/2 cup brown sugar
• 3 eggs
• 16 ounces pumpkin puree
• 2 cups gluten free all purpose flour *See notes below
• 1 cup almond flour
• 1 TBSP pumpkin pie seasoning
• 5 tsp xanthan gum *See notes below
• 2 tsp salt
• 1 tsp baking powder
• 2 tsp baking soda
• 1 cup butter
• up to 1 1/3 cups water

Instructions

1. Preheat oven to 350 degrees.
2. Prepare two 9×5 loaf pans with butter and flour.
3. Beat molasses, brown sugar, vanilla, and butter together.
4. Stir in eggs and pumpkin puree.
5. Sift dry ingredients together in a separate bowl.
6. Add 1/4 of dry mixture to wet and beat well.
7. Add in 1/3 cup of water to wet mixture and beat well.
8. Keep alternating adding dry mixture and water to the wet mixture, beating well after each addition.
9. Divide batter between two pans.
10. Bake for 30 minutes then reduce heat to 325 degrees and bake for an additional 30 minutes or until toothpick inserted in middle comes out clean.
11. Let stand 5 minutes then flip out of pans.
12. Cool completely on wire rack.

Tags

Breakfast,

Freezer Friendly,

Fruit,

Gluten Free,

Recipe,

Snack

© 2021 This recipe originally appeared on www.penguinsinpink.com

Looking for more breakfast breads? Check out my Recipes: Breakfast on Pinterest.