Gluten free? No prob.
I used this recipe from Once Upon a Chef. I've cut in half to make one loaf instead of two and I've converted some of the measurements so it's easier for me to make in the future (since Australia uses grams & Celsius)
To make this recipe gluten free, just swap out the flour with all purpose gluten free flour!
INGREDIENTS
1 cup all-purpose flour (to make gluten free: sub 1:1 all purpose gf flour)
1/4 teaspoon salt (omit if using salted butter)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
100 grams butter, softened
1 cup sugar
1 large egg
1 cup pumpkin puree (I make mine from scratch because I don't have a choice)
INSTRUCTIONS
Preheat the oven to 160C fan forced and set an oven rack in the middle position. Line a loaf tin with parchment paper.
In a medium bowl, combine the flour, salt, baking soda, baking powder, allspice, ginger, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl, use an electric mixer to beat the butter and sugar on medium speed until just blended.
Add the egg and beat until very light and fluffy (a few minutes). Beat in the pumpkin. The mixture might look grainy and grainy at this point -- that's okay.
Add the flour mixture and mix on low speed until combined, don't overmix.
Pour the batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
Optional: Before baking, sprinkle cinnamon sugar on the top. Or, I personally love adding a cinnamon streusel topping.
If freezing:
The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before
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