Anyone can be "the family chef". You just need good recipes and techniques! Chef Amy Fothergill shares her best recipes with you for quick and easy dishes with an emphasis on gluten-free.

Get information here about her cookbook, The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.

Monday, November 17, 2008

Gluten Free Pumpkin Bread on a Budget

I have come to learn that gluten free (GF) products can be expensive. There is certainly a market for it. The other day, I bought some GF cupcakes and was amazed at how expensive it was (and unfortunately how dry it was, too). Later than week, I bought a vanilla cake mix and although it was less expensive than the cupcakes, it was still pricey.

In today's world, one way to help save you money is to make it yourself, whether you eat gluten free or not. I've made this recipe a number of times, both regular and gf. I've also made it as a loaf and muffins.

Remember, the key to making it easy is to have all of your ingredients on hand. Pull everything from the cabinets/fridge and put on the counter. Pre-heat the oven. Start with the dry ingredients in one bowl; mix the wet in the other. Portion into the pan or muffin tins. Check for doneness before the end of the baking cycle. For less than $3-4 dollars, depending upon where you buy your ingredients, you'll have a great snack that can even pass for dessert. I hope you'll like it.

Gluten-Free Pumpkin Bread


  • 2 cups Gluten-Free Flour Blend
  • 1/2 tsp xanthan gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 scant teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

  • 1 can (15 to 16 ounces) pumpkin puree
  • 1/3 cup melted butter or veg oil
  • 1/2 cup milk or milk sbustitute
  • 1/3 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, beaten
  • 1 teaspoon vanilla
  • 1/2 to 3/4 cup chopped pecans or raisins
  • cinnamon-sugar, optional

*For regular pumpkin bread, use 2 cups of all-purpose flour and delete the xanthan gum.


1. Pre-heat oven to 350°. In a large bowl combine flour, xanthan gum, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Stir to blend.
2. In separate bowl, combine pumpkin, melted butter or oil, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix.
3. Spray loaf pan with non-stick spray or oil. Pour batter into pan and sprinkle with cinnamon-sugar if desired, and bake for 25-30 minutes or until a toothpick comes out clean.
4. For muffins: Use a muffin tin. Bake at 375° for 14-18 minutes. Makes 12-16 muffins.


Gabrielle said...

Hi, Amy! This is Gabrielle Su (previously of San Mateo, now in Philly) It looks like my oldest, Liana, who is now 5, needs to go GF. And I think I do, too.

This recipe sounds great! How should the bread or muffins be stored? About how long will they stay fresh/taste yummy? Can they be frozen and still taste good after being kept in the freezer?

I still use your easy risotto recipe frequently! ;)

The Family Chef said...

Hi Gabby!
Wow, that's big news. I hope it helps. We are all GF now in our house.

I'm going to update this entry with a better gf flour blend.

GF baking does not have the same shelf life. Make sure to put in fridge or freezer after it's cooled. Adding 1/8 tsp dried ginger to a recipe helps it keep longer. With pumpkin bread, not a problem. Enjoy!

Gabrielle said...

Ooh! I'll look for the update! I need to start trying some GF baking :) Kind of intimidated! And there are NO baking supply stores where we live. I'll have to search out a place for xanthan gum and sorghum or maybe order them online?

THANKS for this recipe! I WILL try it! ;) Take care, Amy! -Gabbie