Pumpkin Bread: Regular and Gluten Free

Cookbook Recipe #21

What better treat to celebrate Halloween, then with pumpkin bread! I wanted to bring a treat into work for Halloween but my boss is gluten free. Bread is easy to make so I figured I could make one loaf of regular pumpkin bread and one loaf of gluten free pumpkin bread for my boss. I found the Streusel Topped Pumpkin Bread recipe from my newest cookbook in my collection, The Picky Palate Cookbook By Jenny Flake. I heard about this cookbook from Jenny's blog the Picky Palate. I have been subscribing to the Picky Palate for a while now, because I too can be picky about food. I was excited to see a blogger come out with her own cookbook. I already marked several pages of recipes to make! I only changed a few things from the recipe. I added ground cloves and ground ginger to the recipe as the gluten free recipe called for those and I like the spice flavor that cloves and ginger give to baked goods.

I found the recipe for the gluten free pumpkin bread on Betty Crocker's website. I liked the recipe because it uses a box of gluten free cake mix, so I did not have to worry about other ingredients like baking powder or baking soda. I wasn't sure I would be able to find gluten free cake mix, but I did at Target. Target has a nice selection of gluten free products. I am excited to see if Geriann, my boss, likes the bread tomorrow!

Streusel Topped Pumpkin Bread
Adapted from The Picky Palate Cookbook, By Jenny Flake

3/4 cup vegetable oil
2 large eggs
1 tablespoon vanilla extract
1 cup canned pumpkin
1 1/2 cup flour, divided
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ginger
3/4 teaspoon kosher salt, divided
1 teaspoon ground cinnamon, divided
1/2 cup packed light brown sugar
4 tablespoons cold butter, diced

Preheat oven to 350 degrees.

Spray a 9x5 bread pan with nonstick cooking spray.

Add the oil, eggs and vanilla to the bowl of a stand mixer. Beat until well combined. Add the pumpkin and beat on low. Slowly add 1 cup flour, sugar, baking soda, 1/2 teaspoon salt, 1/4 teaspoon ground cloves, 1/2 teaspoon ginger and 1/2 teaspoon cinnamon. Mix on low until well combined.

Pour batter into prepared bread pan.

In a medium size bowl mix brown sugar, remaining 1/2 cup flour, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Mix to combine. With a pastry cutter, cut the butter into the dry mixture until crumbly.

Sprinkle over the bread.

Bake for 55-65 minutes, until cooked through.

Let cool completely before slicing.

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Gluten Free Pumpkin Bread
Adapted by Betty Crocker

1 Box Betty Crocker Gluten Free yellow cake mix
1 15oz can pumpkin
1/2 cup vegetable oil
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Preheat oven to 350 degrees.

Spray 9 x 5 bread loaf pan with cooking spray.

In a large bowl stir all ingredients until well combined.

Pour into prepared bread pan.

Bake 55-65 minutes, or until done.

Let cool before serving.



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