Bread ingredients:
Dry-
1 ½ c. gluten-free all-purpose flour
½ c. cornmeal
¼ c. coconut flour
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground cloves
OR substitute 2 tsp. pumpkin pie spice for individual spices
1 tsp. baking soda
½ tsp. baking powder
¾ tsp. salt
1 tsp. xanthan gum
Wet-
1 stick butter, softened
½ c. packed brown sugar
½ c. granulated sugar
2 eggs
1 c. canned pumpkin
1 tsp. orange extract
Directions:
1. Preheat oven to 375°. Grease 2 9x5 loaf pans with butter, then dust with powdered sugar.
2. In a medium-sized mixing bowl, measure out and whisk together all dry ingredients.
3. In a large mixing bowl, cream together butter and sugars on medium speed (start on low and gradually increase so butter and sugar doesn’t fly everywhere) until mixture lightens in color and looks fluffy.
4. Add eggs, pumpkin, and orange extract, and beat on low until uniform.
5. Add dry mixture in three installments, mixing on medium speed until mixture is uniform.
6. Pour batter into prepared loaf pans, then cover with foil. Bake covered about 40 minutes.
7. Remove foil and continue to bake another 20-30 minutes, or until top crust browns and a toothpick inserted in the center of the loaf comes out clean.
8. Cool loaves in pan approximately 30 minutes. To de-pan, run knife around edge of loaf to loosen, then turn upside-down on cooling rack. Smack bottom of pan once or twice to knock loaf out.
9. Roll loaves over so bottom is on rack and lines don’t form on top. Let cool completely before serving.
Yay, bread’s done! You might think this recipe and method looks familiar…and that’s because it is. It’s very similar to my banana nut bread recipe. It also makes awesome muffins if you want a little different presentation.
Icing ingredients:
4 oz. (½ package) cream cheese
½ stick butter, softened
¼ c. maple syrup
1 c. powdered sugar
1 tsp. vanilla extract
¼ tsp. salt
Directions:
1. Beat butter on medium speed until fluffy. Add cream cheese and beat again until smooth.
2. Add maple syrup, vanilla, and salt and mix on low speed until incorporated.
3. Gradually beat in powdered sugar until icing is smooth, tasting often. Use more or less powdered sugar according to personal preference.
4. Top bread loaves with icing, then slice and serve.
Super-duper awesome gluten-free maple orange pumpkin bread! Make some as gifts for friends and family, or hog them all to yourself and don’t let anyone know you can bake. Unfortunately everyone knows I love baking, and they know I make lots of yummy stuff, so I’ll probably have a hard time keeping these to myself. And no one ever listens to me when I say, “the recipe’s on my blog, and I believe in you!”, they just decide they’d rather not have it if I won’t make it for them. Moochers.
Anyway, I’m going to hide this from everyone I know, but I hope you enjoy having this delicious recipe for a top-notch pumpkin bread in your arsenal and that you won’t struggle as much with people trying to steal your seasonal desserts rather than just making it themselves when it’s so easy…MOM! THE RECIPE IS RIGHT HERE, STOP SWIPING MY STUFF!! OR AT LEAST LEAVE ME A PIECE!
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