A delicious twist on traditional gluten free pumpkin bread - it's pumpkin yeast bread!
Prep Time15 minutesmins
Cook Time40 minutesmins
Rise time25 minutesmins
Total Time55 minutesmins
Course: Appetizer, bread
Cuisine: American
Servings: 12slices
Calories: 149kcal
Author: Christine
Ingredients
½cupmilkwarmed to 80 – 90 F (or dairy free milk)
½cupwaterwarmed to 80 - 90 F
2Tbsp.honey
2 ¼tsp.active dry yeast
½cupbrown rice flour
½cupsorghum flour
½cuplight buckwheat flour
133gramstapioca starch1 cup + 1 Tbsp.
½cupoatscoarsely ground
2tsp.psyllium husk powder
1 ½tsp.baking powder
½tsp.salt
½tsp.cinnamon
¼tsp.ground ginger
¾cuppumpkin puree
1large eggat room temperature
1tsp.molasses
1Tbsp.coconut oilmelted
Instructions
Line the bottom of an 8” x 4.5” loaf pan with parchment and spray the uncovered sides with cooking spray. Set aside.
In a measuring cup, combine the milk, water and honey. Add in the yeast and stir until combined. Let stand until the mixture gets puffy, about 5 - 7 minutes.
In the bowl of a stand mixer, add the flours, starch, psyllium husk powder, baking powder, salt, cinnamon and ginger. Mix well.
Add the yeast mixture, pumpkin, egg, molasses and coconut oil and mix well. Scrape the bowl down and beat on medium for 2 minutes.
Transfer the batter to the prepared loaf pan and let it rise in a warm spot for 20 - 30 minutes.
While the loaf is rising, preheat the oven to 350 F. Bake in the center of the oven for 35 - 40 minutes until the top is golden brown and sounds hollow when you tap on the top.
Let the loaf cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before slicing.
Store in a cool dry place for 2 days. Wrap extra slices in tinfoil in a plastic bag before freezing.
Notes
Proof the yeast until it reaches a frothy texture.
Use the pan size recommended in the recipe.
A 20 - 30 minute rise time is all this bread needs - otherwise, you risk it collapsing while baking.