Everything’s coming up pumpkins recently! Not that I mind. I don’t at all; I love the flavors of pumpkin and spice, too. Pumpkin breads can have a fair amount of sugar. Desiring a bread that isn’t too sweet or at least something not loaded with processed sugars, I came up with this recipe. We’re highlighting this Pumpkin Maple Yeast Bread for this reason! Think of this Pumpkin Maple Yeast Bread more like a cinnamon raisin bread. With gentle pumpkin flavors and spice flavors, it’s a wonderful fall bread.
Do you prefer a more traditional loaf? Our Gluten Free Cinnamon Raisin or Cranberry Orange Bread might be right up your alley. Both are staples year round for morning toasts or snacks. Flavors of spice, dried fruit, and nuts or seeds, make these breads particularly satisfying in the fall, as well.
Being similar and texture and taste to our cinnamon raisin bread, this Pumpkin Maple Yeast Bread has significantly more flavor in our opinion. Why not try this similar variation for bringing some fall flare to our cooler mornings? The aroma wafts through the house as it’s baking!
A few things about this bread
#1 This batter type bread mixes up easily and rises quickly.
#2 Gluten free bread like this Pumpkin Maple Yeast Bread which doesn’t contain preservatives needs to be eaten quickly. Freeze in slices between parchment paper. This makes it quite simple to grab a slice anytime!
#3 Toasted, it makes a delicious breakfast with your favorite cream cheese or dairy free cream cheese. Maybe top this with almond butter or butter slathered on it for a delicious toast. The first day, I just enjoyed it plain with a cup of tea. The fall flavors were perfect, and it wasn’t too sweet!
#4 Pumpkin Maple Yeast Bread makes wonderful flavored French toast for a fall variation. Top the French toast with Nutmeg Maple Whipped Cream simply made of heavy cream, maple syrup for sweetener and ground nutmeg. It’s one of my favorite fall toppings!
Gluten Free Flours
Are you looking for a spiced bread which isn’t too sweet? You may enjoy this one! Using a selection of gluten free flours, I think the texture is pretty good. The texture of gluten free bread is not always the best, I know.
Keeping this in mind, we make it our goal to achieve both the best taste and texture in our gluten free loafs. Here in this recipe we’ve combined the gluten free blend with a few other favorite gluten free flours: oat flour and tapioca flour. With a blend of the right gluten free flours, xanthan gum is not needed. You can choose to use a blend which contains it. I used Trader Joe’s All Purpose Flour. It’s an inexpensive blend of flours which does not contain any xanthan gum, either.
Happy Fall and happy gluten free bread making and eating!
~Laura
Pumpkin Maple Yeast Bread (Gluten Free and Dairy Free)
Equipment
- 1 tall 9" x4" x4" loaf pan King Arthur Perfect Gluten Free Loaf Pan works well
Ingredients
- ¾ cup warm water
- 2 tbsp pure maple syrup
- 1 tbsp honey
- 1 tbsp molasses
- 3 ¾ teaspoons active dry yeast, gf
- 1½ cups gluten free 1 to 1 flour (Used Trader Joe's All Purpose Gluten Free Flour)
- ¾ cup Bob's Red Mill Tapioca Flour, gf also known as tapioca starch
- ¾ cup (72 gr) oat flour, gf or finely grind your own gf oats
- ¾ cup (92 gr) almond flour, gf
- 1 teaspoon Kosher salt
- 2 tbsp Argo cornstarch, gf or other gf brand
- 2 large (65 gr) egg whites
- 2 tbsp maple syrup or date syrup
- ½ cup pumpkin puree
- 2 teaspoons ground ginger, gf
- 2 teaspoons ground cinnamon, gf
- ¼ teaspoon ground nutmeg, gf
- ¼ teaspoon ground cloves, gf
- 2 tbsp vegetable, avocado, or olive oil
- ½ cup raisins, golden raisins or mixed
- 2 tbsp raw pumpkin seeds
topping
- 2 tbsp raw pumpkin seeds
- 1½ tbsp oat flour, gf
- 1½ tbsp brown sugar
- ½ tbsp butter or dairy free butter substitute cut into small pieces
Instructions
- Stir together in a small bowl the water, maple syrup, honey, molasses, and yeast. Set aside for 10-15 minutes until very bubbly.
- In a large bowl, sift the gf flour, tapioca flour, oat flour, almond flour, salt, and spices together. Transfer to a stand mixer bowl or leave in to continue with a hand mixer. Add the egg whites, additional 2 tbsp maple syrup, pumpkin puree, and oil. Mix on medium low speed for 1 minute. Increase to medium and mix for 2 minutes more. Stir in the raisins and the pumpkin seeds.
- Prepare loaf pan by greasing the bottom and sides well, then shake in gluten free flour. Shake the loaf pan to disperse. Spoon the thick batter like dough into the pan. Add the 2 tbsp of pumpkin seeds to the top of the loaf. Combine the topping oat flour and the brown sugar. spoon over the top of the loaf.
- Cover with cellophane and place in a warm place for 45 minutes to 1½ hours until doubled and near the top of the pan.
- Preheat the oven to 400 degrees. Top the loaf with butter or dairy free butter pieces, spread across the loaf.
- Bake for 40-50 minutes or until 205℉. If the loaf is browning too much near the end of baking cover loosely with foil.
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