Wednesday, December 11, 2013

Gluten-Free Pumpkin Apple Bread

I have found my new favorite holiday quick bread - it combines two of my favorite fall flavors, pumpkin and apple, and is a wonderful treat that would also make a great gift!  I made it for a work party recently and no one even realized it was gluten free.  I like to make these in mini loaf pans, which I think is a great size for giving.  You can use disposable mini loaf pans (found at your local grocery store) for a more inexpensive gift, or splurge a little and bake/give them in reusable mini loaf pans - I got a set of these beautiful gold pans from Williams Sonoma as a wedding gift and absolutely love them.

Gluten-Free Pumpkin Apple Bread



  • 2 1/2 cups Pamela's gluten-free baking mix
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/4 cup vegetable oil
  • 1/4 cup applesauce
  • 2 cups peeled and finely chopped crisp apples (I recommend Honeycrisp)


In a large bowl, whisk together all of the dry ingredients - baking mix, sugar, and spices.  In a separate medium bowl, whisk together the wet ingredients - eggs, canned pumpkin, oil, and applesauce.  Add the wet ingredients to the dry and stir just until combined.  Fold in the chopped apples.

Prepare your baking pans by greasing them - I used a light coat of Crisco, but butter is also a good option.  Fill the pans about 2/3 full and bake until a toothpick inserted in the center comes out clean, approximately 40 minutes.

The recipe also works as a a full loaf (bake about 55 minutes), muffins (bake about 25 minutes),  or even mini muffins (bake about 20 minutes).  It also freezes well - a good thing for me since I have very little willpower when it comes to delicious baked gluten-free goodies and have been watching my sugar intake!  These are definitely a bit on the indulgent side, but it was a fantastic treat for dessert this past Thanksgiving and a lot simpler in my opinion than attempting a gluten-free pumpkin pie.  I served it up with some homemade cinnamon whipped cream on top and it was an amazing texture and flavor combination, but the bread is also really good on its own.  

Happy baking!

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