Using gluten-free baking mix is not quite satisfactory to me, but I have found that combining it with oat flour will work to produce delicious baked goods such as quick breads. Last night I made a batch of my Oat Bran Muffins that are entirely free of wheat flour, and they turned out to be indistinguishable from muffins that I have made for years. So if you are looking for a recipe for good Pumpkin Bread, try this GF variety and you'll find that your guests will not even ask if it is gluten free.
Of course, one person in a crowd may ask before they eat. In that case you can smile modestly and buff your nails against your lapels, and answer in the affirmative. There is no wheat flour in this recipe, but you can't tell.
The flavor of pumpkin and spice will make this quick bread delicious, but the oat flour is what takes care of the texture. If you taste the batter before you bake it, you will notice a gritty feel from the GF baking mix. That's what I don't like about it, and I want that texture to go away during baking. Oat flour will do it, so look for some at any supermarket. I have found it at Safeway, Sprouts and Whole Foods in Tucson, even in larger packages such as 3-pound bags, from Arrowhead Mills. You can also get it under the honorable brand of Bob's Red Mill. Another gluten-free baking mix is marketed by the King Arthur Flour Company, and you can buy it with confidence--their products are always superior.
GLUTEN-FREE PUMPKIN BREAD
2 large eggs, at room temperature
1 cup light-brown or granulated sugar, or Splenda Bake white or brown
1 stick butter, at room temperature
2 cups pumpkin puree, either 1 can or your own
1 teaspoon vanilla
1-1/2 cups gluten-free baking mix
1/2 cup oat flour
1 teaspoon baking soda
1-1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
Preheat your oven to 325 degrees.
Whisk together the dry ingredients in a mixing bowl. Set this aside.
Beat the eggs and sugar in a mixing bowl until they are fluffy. Beat in the butter and when it is combined, add the pumpkin puree and vanilla.
Lower the mixer speed to Fold or its lowest setting. Add the dry ingredients in three parts, mixing just until you can't see any streaks.
Transfer the batter to a loaf pan and bake it for 45 minutes. After that, check to see if it is done. It will probably crack down the middle, but the whole thing should be firm, even the area inside the crack.
Remove the pumpkin bread from the oven and allow it to cool on a heat-proof surface until it is no longer dangerous. Turn it out of the loaf pan, slice and serve.
You can also slice and freeze the loaf, or transport it whole and slice before serving at a potluck or whatever.