Yes, we know. It’s been forever since we featured a recipe with pumpkin in it. (Someone really needs to invent a “sarcasm” font.) Whatever. It’s Autumn, and we love it. So there. In fact, as long as it’s in season, you’ll probably need a restraining order to keep us from it.
But seriously, look at this bread! With crispy, crackly edges and a moist, rich body, the crust and the crumb of it are almost indecent, and the aroma of it baking – cinnamon, nutmeg, allspice, a hint of ginger and vanilla – is everything you want your house to smell like when the temperature begins to drop.
One of the difficulties inherent to adapting recipes to accommodate allergies is finding ones that are basic, solid and appetizing enough to start with. Fortunately, great recipes for classic baked goods (and some genius new takes on such classics) are the bread and butter (see what we did there?) of Matt Lewis and Renato Poliafito from Baked in New York City. This mouth-watering recipe was already dairy free, and with a little expert tweaking, it is now gluten free as well.
The recipe yields two full-sized loaves, which you’ll love as much as we do, especially if you’re not great at sharing. We omitted the chocolate chips from the original incarnation to give it a “blank canvas” feel, because frankly, we’re more than a little obsessed with finding as many creative ways of repurposing this bread as possible. As we plan on sharing the results of that quest in future posts, you might want to stay tuned…and stock up on pumpkin.
Adapted from Baked: New Frontiers in Baking.
- 16.25 ounces (3 ¼ cup) AP GF flour blend
- 1 ½ tsp. xanthan gum
- 1 tbsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. allspice
- ½ tsp. ginger
- 2 tsp. baking soda
- 2 tsp. salt
- 15 ounce can pumpkin puree
- 1 cup vegetable oil
- 14 oz. (2 cups) white sugar
- 5.25 ounces (¾ cup packed) dark brown sugar
- 4 large eggs
- 1 tsp. vanilla extract
- ⅔ cup warm water
- Preheat oven to 350℉. Butter two 9-by-5 inch loaf pans, then dust with flour.
- Combine flour, xanthan gum, spices, baking soda and salt in a medium bowl.
- In a large bowl, whisk together pumpkin and vegetable oil. Whisk in sugars. Add eggs one at a time, then whisk in vanilla and water.
- Fold dry ingredients into the wet ingredients, then split the batter evenly into 2 prepared loaf pans.
- Bake for 1h 15 min to 1h 30 min, until a toothpick inserted into the center of a loaf comes out clean. Cool on a wire rack before serving.
Leave a Reply