Gluten Free Pumpkin Bread
- Carbohydrate 52.5187215278486 g
- Cholesterol 117.5 mg
- Fat 7.51158375000034 g
- Fiber 2.44410421399772 g
- Protein 5.47567611111145 g
- Saturated Fat 1.24522152777783 g
- Serving Size 1 1 Serving (106g)
- Sodium 141.223277777828 mg
- Sugar 50.0746173138509 g
- Trans Fat 0.586044416666869 g
- Calories 295 calories
Step-by-step
- pre heat oven 350 degrees
- prepare 3 loaf pans with cooking spray
- blend together dry ingredients
- whisk eggs, oil and sugar until light and fluffy, add vanilla and pumpkin
- add dry ingredients and mix to combine
- place even amounts into each loaf pan and bake 40 minutes
Bakers frequently err by pulling gluten-free quick breads too early, misreading the dense, moist crumb left by high-moisture purees as unbaked batter. Because gluten-free flour blends lack protein networks to trap steam uniformly, achieving structural stability relies on precise visual and tactile indicators rather than arbitrary timers.
Testing Doneness Without a Probe
Insert a wooden skewer into the exact center of the loaf. A clean withdrawal with zero wet clinging crumbs indicates the starches have gelatinized completely. Alternatively, press the top crust firmly; it should spring back immediately without leaving an indentation. If the surface feels spongy or wet, extend baking in three-minute increments.
- Fresh pumpkin purée contains significantly more free water than canned varieties, requiring a thorough straining through cheesecloth to prevent soggy centers.
- Allow loaves to cool completely in their pans for twenty minutes before transferring them to a wire rack to set the fragile crumb structure.
- Store cooled bread wrapped tightly in plastic wrap at room temperature for up to three days.
