Pumpkin Raisin Walnut Bread
Earlier this year I put out a question on the Daily Bites Facebook page asking people what fall recipes they’d like to see here this season. One of the popular requests was a gluten-free pumpkin bread recipe. So as soon as some cool weather blew in, I set out to create pumpkin bread that was not only gluten-free but also egg-free, too.
Why? Because I know that many of you out there have to eat egg-free, and what can I say? I aim to please. Plus, I like the challenge of egg-free baking every once in a while so I figured it would do me good to get creative in the kitchen.
What I came up with are these incredibly hearty, dense, moist loaves of Pumpkin Raisin Walnut Bread made with nutrient-rich teff flour, plenty of spices, and natural sweeteners. Like I said, this bread is very hearty and sturdy, so the slices hold up well to a thick smear of nut butter, coconut oil, or apple butter. (Or—what the heck? All three!)
If you’ve never worked with teff flour before, I highly recommend it. Teff is a tiny ancient grain (originally cultivated in Ethiopia) that is naturally gluten-free, high in minerals, and low in phytic acid (a concern for many people who watch their grain intake). Teff’s earthy but mild flavor pairs well with fruit and vegetable purees and flavorful sweeteners like molasses and maple syrup.
If you can’t eat grains, don’t worry! I’ve got a different grain-free quick bread recipe coming your way soon. I didn’t want to leave anyone out of the baking fun. (In the meantime, you might like to try this Nutty Carrot Breakfast Bread.)
To make this delicious bread, you’ll need two mini loaf pans. I’ve found that my gluten-free quick bread recipes turn out superbly when I bake them in smaller pans. Sometimes gluten-free breads made without gums can slightly lack the good slicing structure of regular breads. Baking them in smaller pans ensures that slicing is a breeze.
But pay attention because this tip is important: Unless otherwise instructed in the recipe, always, always, always let your gluten-free breads cool completely before slicing them. The cooling process helps the crumbs “bond” together, resulting in a beautiful loaf that yields beautiful slices!
When it comes to storing quick breads, I like to keep them sliced in an airtight container in the refrigerator for the longest shelf life (although they never last long…). You can almost always freeze pre-sliced bread with good results, too. That’s one of the reasons I love baking the smaller loaves. You can keep one in the fridge for snacking and freeze the other one to pull out later. You’ll feel all prepared and proud of yourself when you’ve got a delicious loaf of pumpkin bread to serve with breakfast.
Pumpkin Raisin Walnut Bread
Makes 2 small loavesNote that this recipe calls for pure pumpkin puree, NOT pumpkin pie filling. If you’re using homemade pumpkin puree, make sure it is very well drained and not watery.
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3 tablespoons ground flaxseed
6 tablespoons warm water
1 cup teff flour
½ cup arrowroot or tapioca starch
1 teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon sea salt
1 cup pure pumpkin puree
⅓ cup virgin coconut oil, melted, or extra-virgin olive oil
⅓ cup Grade B maple syrup or honey (or a blend of both to equal ⅓ cup)
1 tablespoon blackstrap molasses
1 teaspoon vanilla extract
⅓ cup walnuts or pecans, chopped (optional)
⅓ cup raisinsPreheat the oven to 350ºF. Grease 2 small mini loaf pans with coconut or olive oil. (The pans I use are about 6×3 inches.) In a small bowl, whisk together the flaxseed and warm water. Set aside.
In a large bowl, whisk together the teff flour, arrowroot or tapioca starch, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. In a small pot over medium heat, whisk together the pumpkin, oil, maple syrup or honey, molasses, and vanilla. Cook, whisking often, until everything is melted and smooth. Remove from heat and whisk in the flaxseed mixture.
Pour the wet ingredients into the flour mixture and stir to combine thoroughly, resulting in a thick batter. Stir in the nuts and raisins. Divide the batter evenly between the 2 pans.
Bake for about 35 minutes until dark brown and a knife inserted into the center comes out clean. Cool the loaves in the pans for 5 minutes, then turn out onto a wire rack to cool completely before slicing. Store sliced bread in an airtight container in the refrigerator or freezer.
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For nut-free: omit the nuts or replace them with toasted pumpkin seeds.
What to do! I was planning on make your Pumpkin Bars from Super Healthy Cookies today but this is calling my name too :)
This looks and sounds so amazing. I love the dark color, too. I love teff flour, one of my favorites.
Sounds yummy! I don’t do well with molasses – any suggestions on what would be a good replacement?
Such a pretty photo! I love the flavour of teff flour, I bet it is perfect with pumpkin :)
Stacey: You can probably just use an extra tablespoon of maple syrup or honey. :)
I can’t wait to make this! This is much more healthy than my old recipe!
Yes! I have been waiting for a pumpkin bread recipe to jump out at me and yours def has! I am making this tonight and will probably become my dinner! Thanks!!
Soooo many of my faves in one recipe. Teff, maple syrup, coconut oil…and molasses! Sounds like perfection to me.
I second Maggie, so many of my favorite ingredients, I can’t help but love this bread already Thanks Hallie, pinned!
I ditched the walnuts and got some pumpkin seeds from http://eatseed.com It made it so good! Love the recipe!
A perfect recipe, Hallie! I love this. Such a beautiful combination of flavors!! :D
With a few substitutions, this turned out great! I used millet flour just because it’s what I had on hand, reduced the syrup amount, and left out the nuts, raisins, and molasses. It took an additional 10 minutes in my oven. Bravo!
If a was using a mini bread maker, would I just pour in half of the mixture? Or do I cut the mixture in half, keep dry and wet ingredients separate and place in breaker? I am oh so new at this!
Angela: Honestly, I have no idea!! I have never used a bread maker before so I can’t be of much help. Sorry! :)
I tried the recipe tonight but had some issues :(…How do you get your bread to rise? Mine didn’t rise at all and was soft inside. Whenever a recipe calls for soaked chia or flaxed seeds, I can’t make doughs rise. I have food sensitivities to gluten, dairy, and eggs and would love any hints you have. Please help!!!! Is there a secret to combing the soaked flaxed mixture? :1
Melissa: I’m sorry the bread didn’t work for you. When you make the flaxseed slurry, make sure you whisk it vigorously for about 20 seconds to really combine things well. Also, when you measure your flour, make sure you are not packing it into the cup. Spoon it in and level it off, but don’t pack it. Packing leads to too much flour in the recipe and can result in a dense (“unrisen”) end product. Hope that helps a little. :)
I just made this and its delishous!! Thanks!
This sounds amazing! I’m GF and egg-free, so I haven’t had pumpkin bread this year yet. I don’t have teff flour, would buckwheat flour work in its place? And xantham gum for the tapioca starch?
Alicia: Buckwheat flour is a good substitution idea, but I can’t guarantee that it will work out as I have only made this with teff flour. If you try it, let us know! I do know that xanthan gum would definitely not work in place of the tapioca starch. The 1/2 cup starch is needed, whether it’s arrowroot, tapioca, or corn.
Would I be able to substitute some stevia and cut back on the honey and molasses?
Kristen: I’m not sure as I have not tried that, but you probably could. If you play with it, I would start by scaling back with the honey and leaving the molasses, as it provides nice “gingerbread” flavor.
Well i do not have molasses anyway so I was thinking of using stevia in its place and try from there. Just dont want to make a big texture mistake :)
Hi Hallie :)
I tried the recipe again but this time measured 3tbsp already ground flax to mix with water. I whisked it with the hot pumpkin mixture off the stove and added it to the flour. The bread tastes amazing but won’t rise yet. I’m using gluten free/corn free baking soda and baking powder subsitutes that require adding more than what’s called for. What kinds do you use? I’ll keep trying as this was my second attempt at making bread in my life…I’ll make it work! :) Thanks for posting amazing recipes!!!
Tried to substitute teff flour with buckwheat flour…. didn’t work. Bread turned out dense and soft in the middle. But the taste was still great, so ate it anyway! Also used candied ginger instead of raisins.