I used to make killer normal pumpkin bread. I perfected my recipe.
Then I got diagnosed and was super bummed.
I tried it anyway with my substitutions AND IT WAS STILL AWESOME.
I have fooled anyone who has tried it. No one knows it's allergy free, and when I tell them, they don't believe me. I make it on the spicy side. You can double the batch, but it makes an obscene amount of Pumpkin bread. Then again, you might want to eat an obscene amount of pumpkin bread!
This recipe is for everyone; allergies or not. You could even use wheat and eggs!
Beth’s AMAZING Pumpkin Bread!!! (makes 1-2 loaves)
1 can pumpkin (or 2 cups puree)
2 eggs (or 2 tsp gelatin and 6 Tbsp boiled water)
1/2 cup cooking oil (I like coconut fat, it doesn’t taste any different)
3/4 cups brown sugar
1/2 tsp baking powder
3/4 tsp baking soda
rounded 1/4 tsp salt (a tad more than 1/4 tsp. Just a tad.)
1 tsp cinnamon
3/4 tsp Garam Masala* powder (yes there is a little pepper in it, but you don’t taste it at all)
1/8 tsp nutmeg
1 pinch ginger powder
1 1/2 tsp xantham or guar gums (GF only)
1 cup chopped nuts (pecans are best, or walnuts)
*You can sub Pumpkin Pie Spice, but it's just not as warm and deep.
***Preaheat over to 350***
1. Beat all wet ingredients and sugar in a large bowl. (If using gelatin, dissolve in boiled water, then quickly beat into other wet ingredients.)
2. In another bowl, fold all dry ingredients together until well blended (especially for gluten free flour).
3. Slowly mix dry ingredients into bowl of wet stuff. By the end, the mixture will be very stiff…but don’t worry: it comes out very moist and fluffy! Chops nuts in a food processor until they are as you like them. (I prefer mine almost totally ground, like coarse coffee.) Then fold in the nuts with a wooden spoon.
4. Pour or spoon batter into 1 or 2 greased or lined bread pans (9x4x4) and bake for 45 minutes at 350F or until a toothpick comes out clean.
VERY IMPORTANT WARNINGS FOR EGG FREE:
You’ll have to make mini loaves (the 2x2x4) or cupcakes for the batter to rise. (Bake for 30 minutes and then test). Also remember to let the pumpkin bread cool to room temperature, even all night long, before trying to eat it. When there are no eggs, the gelatin stays liquify while even slightly warm, and the whole thing tastes like mush in your mouth, and you’ll think you’ve ruined a whole batch when you really didn't.
PATIENCE. It is a pumpkinny virtue.