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 loaves
Note 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.
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 raisins
Preheat 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.
For nut-free: omit the nuts or replace them with toasted pumpkin seeds.