Pumpkin Maple Yeast Bread (Gluten Free and Dairy Free)
This Pumpkin Maple Yeast Bread will bring fall quickly to your kitchen. With delicious maple and spices, plus pumpkin, it makes a delicious accompaniment to your breakfast or tea time.
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.
