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Pumpkin Molasses Bread

A few weeks ago, I won an awesome book, courtesy of Nosh With Me. This book arrived Christmas Eve, meaning I had a wonderful surprise Christmas present. That book was Flying Apron’s Gluten-Free & Vegan Baking Book. What a sweet Christmas present it was! This book is full of delectable recipes, most made with natural sweeteners, and all gluten-free. I was in heaven. Except that I couldn’t decide what to make first!

After the holidays were over, I decided it was time for me to bake. Yes, I realize how much of a backwards comment that is. My goal for baking right now, however, is to bake healthier. I want to have my cake and eat it too – without a lot of sugar or guilt. I decided upon the Pumpkin Glory Loaf recipe. But of course, I had to modify it, if ever so slightly. (Honestly, this time around, I would have stuck to the original recipe, except I didn’t have enough brown rice flour, and I didn’t wish to use all of my expensive maple syrup for this bread.) I opted to use some leftover kabocha squash puree I had in the freezer, which worked beautifully. Below is my take on the original recipe.

If you baked this up for friends and family, I promise, they would never know it was gluten-free. It’s moist, tender, and not-too-sweet. It makes the perfect breakfast treat with a cup of coffee, or afternoon snack with some herbal tea. Though it’s January, and most people have moved on from pumpkin recipes, I haven’t. But no worries, this isn’t overly “pumpkin-y”, in fact, the forward flavors are a mix of molasses, cinnamon, and clove – perfect for any winter day, in my opinion.

I can’t wait to try more of the Flying Apron’s recipes. But what to try next? Scones, biscuits, bread? So many choices!

Pumpkin Molasses Bread, adapted from Flying Apron’s Gluten-Free & Vegan Baking Book

1 c buckwheat flour

1 c brown rice flour

1 c white rice flour

1 3/4 t baking soda

1/4 t salt

1 t ground cinnamon

3/4 t ground cloves

1 c canola oil

1 c molasses (I used blackstrap)

3/4 c agave nectar

1 3/4 c pumpkin or squash puree (you could also use sweet potato)

1 t vanilla extract

1/2 c chopped toasted walnuts

1/2 c raisins

Preheat the oven to 375 degrees. Combine the flours, baking soda, salt, cinnamon, and cloves in a large bowl. In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, molasses, agave nectar, pumpkin, and vanilla, and beat until well mixed, about 2 minutes. With the mixer on low speed, add the flour mixture until well mixed, about 2-3 more minutes. Fold in the walnuts and raisins.

Line the bottom of two 8 1/2 X 4 1/2 inch loaf pans or one 10-inch cake pan with parchment paper, or grease and dust with rice flour. Pour in the batter.

Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 1 hour before serving.

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Filed under Baked goods, breakfast, Dairy-Free, Desserts, Gluten-Free, Healthy Meals, Vegetarian