Gluten Free Pumpkin Bread

This bread is easy to make, tastes amazing and freezes well. My husband just asked if I had any left. I said, "Sure, a whole bunch in the freezer." I almost fell to the floor when he asked me for some. This is the man who thinks he will die if he eats anything gluten free or vegetarian.

I warmed him up a slice and put my homemade gluten free cream cheese on it. And... HE LOVED IT. He said it was great and he'd eat it again. See... gluten free won't kill you and can be delicious.

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Mix together your flour, baking soda, cinnamon, nutmeg and salt in a large bowl. (see video) Set this aside as you must now mix your wet ingredients.

In a separate bowl, measure pumpkin and add your olive oil. It will look like a lot of oil, but no fear. Next add in your pears. Add vanilla and stir well. (see video)

In order to make your bread more light and fluffy, it's imperative to sift your flour mixture into your wet ingredients (see video). Don't skip this step. Once all the flour is sifted into the pumpkin mixture, stir it together well.

Once your ingredients are mixed well, add in flax seed and sugar. If your batter appears too thick, where you can hardly get your spoon through it, add a small amount of warm water.

Line your bread pan with parchment paper and spoon in your batter. Once all the batter is in the pan, distribute it evenly and then flatten it down and smooth out the top. (see video)

Set the batter aside and make your streusel topping, if you choose to add it.

Add dry ingredients into a bowl. Pour melted butter over it and mix with a fork until it forms into crumbles. Spread over the top of your bread. (see video)

Place you pan into a preheated 350 degree oven. Bake for approximately 45 minutes. When a toothpick comes out clean, it's done. Let the cake cool completely before you take it from the pan. I let it sit for four hours.

I wrapped the bread in tinfoil and put into a plastic bag to refrigerate overnight. In the morning, I sliced the bread into individual servings, wrapped them in foil and then placed them into the plastic bag and froze them. It's easier to slice the bread when it's cold.

The bread is delicious as an after dinner snack with homemade gluten free cream cheese. The next morning, I heated it in the microwave, spread on some butter and enjoyed it for breakfast with a banana. Any way you want to serve it, it's delicious.

For more pumpkin recipes, check out pumpkin chiffon pie. Another amazing breakfast treat is a toasted slice of applesauce cake.

Ingredients:

Pumpkin Bread

3 1/2 cups gluten free flour (I used Bob's Red Mill gluten free 1 to 1 Baking Flour)

3/4 cup sugar

3/4 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1/4 cup flaxseed

1 1/2 cup pumpkin puree

3/4 cup olive oil

1 cup pears (I used Beechnut, yes it's baby food, but it's food, you won't die, promise! :))

1 tsp vanilla

Streusel Topping

1/2 cup gluten free flour (I used a different flour for this - Namaste Gluten free brown rice flour)

1/4 cup sugar

3/4 tsp cinnamon

1/4 tsp nutmeg

1/4 cup butter, melted