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.