The recipe combines two classic fall quick breads: pumpkin and gingerbread. It grabs the ginger and molasses from a classic gingerbread and adds just enough pumpkin for moistness without adding too much pumpkin flavor. Think of it as a really spicy variation of your favorite pumpkin bread.
Why this recipe works:
- A mix of molasses, golden syrup*, and granulated sugar adds a caramel-like flavor without making the bread too sweet.
- A full tablespoon of ground ginger makes the bread spicy in a way most pumpkin-spice desserts aren't.
- Using oil instead of butter gives the bread a moist, tender crumb--and adds the benefit of being dairy-free for those who need to avoid dairy.
- Yield:serves 12
- Active time: 20 minutes
- Total time:about one hour
- Gluten-free non-stick cooking spray
- 1 1/2 cups (6 ounces) white rice flour
- 1 cup (7 ounces) granulated sugar
- 1 cup (4 ounces) sorghum flour
- 1/2 cup (2 ounces) cornstarch
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon xanthan gum
- 1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
- 4 large eggs
- 3/4 cup vegetable oil
- 1/2 cup molasses
- 1/4 cup golden syrup
Adjust oven rack to middle position and preheat oven to 350°F. Spray a thirteen by-nine inch pan with nonstick cooking spray.
Whisk together white rice flour, sorghum flour, cornstarch, ginger, cinnamon, nutmeg, baking soda, salt, and xanthan gum in a large mixing bowl.Add pumpkin, eggs, oil, molasses, and golden syrup. Mix until ingredients are thoroughly combined and a smooth batter forms (use medium speed on a handheld mixer or medium-low speed on a stand mixer. If mixing by hand, use a balloon whisk and mix for two minutes). Scrape down sides and bottom of bowl once or twice with a rubber spatula while mixing.
Spread batter evenly into prepared pan. Bake until a toothpick inserted into the center of the bread comes out clean, about 45 minutes. Remove pan from oven and place on a wire rack. Allow to cool before slicing. Store bread wrapped in plastic wrap at room temperature for 3 to 5 days, or wrap and freeze for up to 3 months.