Gluten-Free Pumpkin Bread

A few weeks ago my mother discovered that she had a gluten allergy. Not only did she need to cut gluten out of her diet, the doctor suggested that these types of food allergies are genetic and our whole family should consider eating less gluten and getting tested. Well, I am could consider cutting down on my bread consumption or changing my snacks. But I am not ready to give up my baked goods. Chocolate cake, cookies, and pumpkin bread along with all the other delightful desserts I love baking are all filled with gluten. Did this mean I had to give up on all of these treats?

I was only convinced that this was not the end of the world by the fact that you can buy and bake with gluten-free flour. So, determined not to let gluten deprive me of my desserts I decided to start experimenting. I set about baking like it was the apocalypse and only sugary desserts would save me. At the end of a few interesting experiments I decided that I could live in a gluten-free world and continue baking with gluten-free flour. So, here is my favourite pumpkin bread recipe made allergy friendly.

Gluten-Free Pumpkin Bread Recipe

3 1/3 cups Gluten Free All-Purpose Baking Flour
3/4 teaspoon Xantham gum
2 teaspoons Baking soda
1 1/2 teaspoons Salt
1 teaspoon Nutmeg
1 teaspoon Cinnamon
3 cups Sugar
1 cup Vegetable oil
2/3 cup Water
4 Eggs
2 cups Canned Pumpkin
1/2 cup Chopped Pecan nuts (These are optional and I typically exclude them from my recipe.)

Add the dry ingredients to a large mixing bowl and stir well to mix them.
Make a well in the centre of the dry ingredients.
Add the vegetable oil, water, eggs and pumpkin.
Stir, mixing all the ingredients together well.
Pour the batter into three greased and floured loaf pans.
Bake in a preheated oven at 350 F for one hour or until done.
Cool the loaves in the pans for 10 minutes before removing them.
Place the loaves on a rack to finish cooling.

Now you have a delicious gluten-free pumpkin bread to enjoy and share with your friends and family. And in case you’ve accidentally made too many loaves in the experimenting process, pumpkin bread freezes very well.

This is a guest article written by Melinda Wilson on behalf of Le Creuset, a manufacturer of high quality professional cookware.


Apple Pie in the Apple

I started with the pie dough (the recipe can be found by clicking the recipe link at the end of the post). I rolled the dough between two plastic sheets using chopsticks as guides for an even thickness. I put the sheet of dough on a cutting board and placed it in the fridge while working with the apples.
After that, I peeled and diced the lids. Next time I’m cutting the lids thinner because, in addition to the carved pulp, they yielded more filling than the apple bowls could hold (I made one extra individual pie the traditional way, with a pie crust)

For each medium apple you will need:
1 tbsp sugar
1/2 tbsp all purpose flour
1/4 tsp powdered cinnamon 
Mix the ingredients and sprinkle over the reserved apple pulp. Toss with a spoon and fill the apple bowls. 
Remove the dough from the fridge and cut flowers with a cookie cutter. make some holes to release vapor while baking.
Carefully place a flower over each apple. Don’t try to mold the dough, it will be firm and will break. The heat of the oven will take care of that ;)
Bake at 370°F (190°C) in a baking pan lined with parchment paper until they are tender and the dough is lightly golden (about 40 minutes).
Serve warm or cool, lightly sprinkled with powdered sugar.


1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup corn starch
1tbsp sugar
100g butter, cold
1 egg
1/4 tsp salt
1/4 tsp baking powder
Put all ingredients in the jar of a food processor and mix only until it forms a ball. If necessary, add a few drops of cold water. Don’t over mix. If you want do do it manually, mix the dry ingredients in a bowl. Add the butter and rub the mixture with your hands until you have a crumbled texture. Add the egg and  mix until it comes together into a ball. If necessary, add a few drops of water. Do not over mix.
Obs: This dough recipe is enough to make lids for approximately 8 apples.
I washed a few apples and cut off a lid from each one. With the help of a small sharp knife and a small spoon I caved the apples forming bowls and set the chopped pulp aside. To avoid the apples from getting dark, I added a few drops of lemon juice.


DISCLAIMER! Super Candy is a blog of a Newbie Cook aspiring to provide mouth watering reads. On this blog the author shares her personal cooking experience, dugged up recipes and reblogs of delicious and scrumptious looking photographs.

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