Gluten-free pumpkin gingerbread. It’s the “best of both worlds” recipe–the kick of gingerbread combined with pumpkin bread.
Right now, sharing a recipe that uses pumpkin feels ridiculous because pumpkin’s everywhere. Who wants more pumpkin? Not me. Unless it’s this bread. Then I’ll totally turn a blind eye to the fact that pumpkin’s moment passed about ten minutes ago.
The recipe combines two classic fall quick breads: pumpkin and gingerbread. It grabs the ginger and molasses from a classic gingerbread and adds just enough pumpkin for moistness without adding too much pumpkin flavor. Think of it as a really spicy variation of your favorite pumpkin bread.
Thanks to all the spices and three different types of sugars, the ingredient list for the recipe is long; however, the method isn’t. While the oven preheats, whisk together dry ingredients, add the wet ingredients and whisk until a batter forms. That’s it. The recipe’s dairy-free, so you don’t even need to worry about softening a stick of butter before making it.
Like most sweet quick breads, this one blurs the line between bread and cake. So I’ll leave it up to you to decide whether this recipes makes a cake or a bread. In our house, if I frost it, then it’s cake. If don’t, well, then it’s a bread. Either way, this bread/cake is yet another tasty way to enjoy pumpkin. Maybe just don’t serve it with a pumpkin-spice latte. Because that? That’s too much pumpkin.
Gluten-Free Ginger Pumpkin Bread
- Gluten-free non-stick cooking spray
- 1 1/2 cups finely ground white rice flour (6 ounces; 170 grams)
- 1 cup granulated sugar (7 ounces; 198 grams)
- 1 cup sorghum flour (5 ounces; 142 grams)
- 1/2 cup cornstarch (2 ounces; 56 grams)
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon xanthan gum
- 1 (15-ounce) can pumpkin puree
- 4 large eggs (7 ounces; 200 grams)
- 3/4 cup vegetable oil (5 1/4 ounces; 148 grams)
- 1/2 cup molasses (6 ounces; 170 grams)
- 1/4 cup golden syrup (3 ounces; 85 grams)
- Adjust oven rack to middle position and preheat oven to 350°F. Spray a thirteen by-nine inch pan with nonstick cooking spray.
- Whisk together white rice flour, sorghum flour, cornstarch, ginger, cinnamon, nutmeg, baking soda, salt, and xanthan gum in a large mixing bowl.Add pumpkin, eggs, oil, molasses, and golden syrup. Mix until ingredients are thoroughly combined and a smooth batter forms (use medium speed on a handheld mixer or medium-low speed on a stand mixer. If mixing by hand, use a balloon whisk and mix for two minutes). Scrape down sides and bottom of bowl once or twice with a rubber spatula while mixing.
- Spread batter evenly into prepared pan. Bake until a toothpick inserted into the center of the bread comes out clean, about 45 minutes. Remove pan from oven and place on a wire rack. Allow to cool before slicing. Store bread wrapped in plastic wrap at room temperature for 3 to 5 days, or wrap and freeze for up to 3 months.