My mother’s pumpkin bread is the best. I mean THE BEST. The recipe is glued to a piece of paper aged and yellowed from 30 years of use. It’s not written anywhere else. Who knows why our mom to cut this particular article out of some paper, or why this is the one she chose to experiment with. What I do know is the bread. The product I associate with dozens of memories. Dozens of moments and tastes. It’s traveled the world and has been a taste of home when shipped (by mail or via sibling) to wherever we may be at this time of year. Fall.
Sadly, giving up gluten I have not had even a mediocre bite of pumpkin bread. I finally created a variation from an Elana’s Pantry recipe. The results were delightful. Not mom’s, but delicious. And it goes really well toasted with cream cheese for breakfast. This also held up pretty well- it lasted in the house about 3 days.
1/2 cup almond flour
1/2 cup sweet rice flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 heaping teaspoon cinnamon*
1 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup canned pumpkin
1 tablespoon honey
2 tablespoons brown sugar
Preheat oven to 350. Line a small loaf pan with parchment paper.
In a food processor, blend all dry ingredients. Add all wet ingredients to processor. Blend until just amalgamated. Scoop batter into prepared loaf pan. Bake for 40-45 minutes.
I think next time I would like to see if this could get a little browner and crisper on the top. I’d bake at 375 for 30 minutes instead. If you try that, let me know how it goes!
*I do not like cinnamon. This is a bare minimum amount of cinnamon. If you like this flavor, try 1 tablespoon instead.