Updated Sep. 13, 2019. Originally posted Nov. 27, 2013.

I like recipes that are versatile. That is, I don’t want 1,000 different recipes; I want a few good ones that I can tweak an ingredient here or there to make variations. So I decided to use my Sweet Creations Mini Loaf Pan to make Gluten-Free Pumpkin Bread, using my banana bread recipe, which I’ve previously adapted to make it gluten-free.

The only changes are substituting canned pumpkin/pumpkin purée for the banana, and adding a few seasonings for a more “pumpkin pie”-type spice rather than simply cinnamon. And like most of the recipes here at Titus 2 Homemaker, it uses whole grains and other real food ingredients.

Gluten-Free Pumpkin Bread Recipe

GF Pumpkin Bread {Recipe}

Rachel Ramey

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Course Bread/Breakfast

Cuisine Gluten-Free

Ingredients

1/3 c. oil I use coconut oil.
1/2 c. honey or maple syrup
2 eggs
1 c. canned pumpkin
1 tsp. vanilla
2-1/4 c. brown rice flour
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1 tsp. baking soda
1/4 c. hot water

Instructions

Preheat oven to 325 and grease the pan.
In a large bowl, beat oil and honey together. Add eggs, and mix well.
Stir in pumpkin and vanilla.
Stir in flour, salt, and spices.
Add baking soda to hot water, stir to mix, then add to batter.
Spread in prepared pan and bake for 25-30 minutes.
Let cool on wire rack before slicing.

Notes

Note that home-puréed pumpkin is much wetter than canned pumpkin. Feel free to substitute your homemade purée but you might need to omit the water.

I accidentally forgot to put the salt in this batch, so it tasted a little flat. (Oops!) But it was good, otherwise. It occurred to me as I was mixing this up that it would probably also be really good with maple syrup substituted for the honey! (I would have tried that, too, but I finished off my eggs with this batch.) [UPDATE: The maple syrup was great!]

You’d think that “a pan is a pan,” and I wasn’t expecting anything spectacular from the pan I was sent to try. But I was quite impressed with it. The attention to detail was impressive. The wells are rounded on the “corners,” which makes it a lot easier to clean. And the handle areas are pretty large, with little “dotted”-looking bumps that provide some traction so it doesn’t slide out from between your oven-mitted fingers. It feels pretty sturdy, too.

It would be helpful if a little more information were provided on the site regarding the size. The wells are 3w”x5l”x2.5d”. That should make it (all four wells together) roughly the equivalent of a single regular loaf pan. (I believe it should hold a little more than an 8.5×4″ loaf pan and a little less than a 9×5″ loaf pan, both of which are considered pretty standard for bread.)

Adapting the Recipe

If you want to make this as banana bread, mash two bananas instead of using the pumpkin, and omit the nutmeg, ginger, and allspice. Everything else should stay the same.
If you want to make muffins, use a regular muffin pan (12 wells, standard size) and bake for 20-30 minutes.
If you want to make a loaf, bake in a regular loaf pan for 55-60 minutes. (Cool on wire rack for 1/2 hour before cutting.)
For whole wheat, simply substitute freshly-ground soft wheat flour (“pastry flour”).

(Any two of those adaptations should work fine, as well. Except, obviously, making muffins + making a loaf.)

Good Cook

I received this pan as an ambassador of Good Cook. They have some great kitchen tools. (I’ve just ordered some new items, myself.) Feel free to check them out on Twitter.

This post was shared at Whip it Up Wednesday, Gluten-Free Wednesdays, Wonderful Wednesday, Fat Tuesday.