I adore the fall, it is my favorite season.
In my garden every year, I have a plethora of winter squash and pumpkins coming to maturation…a huge highlight in this household! In my very limited garden space, I always choose to devote a lot of square footage for them, and they DO take up a lot of room!
I love the colors, I love the flavors, and they are so good for you!
For this recipe, I baked my very first Cinderella pumpkin. I have read many posts where people say cooking your own pumpkin is not worth the hassle…but I disagree! There is a flavor and texture that come from fresh pumpkins that can not be beat. It is like saying that fresh tomatoes and canned tomatoes are the same thing: they are not. There is nothing wrong with using canned, but if you have the choice…give it a whirl (literally!).
There are many varieties that cook up wonderfully. My favorites (that I have tried) are Sugar Pie, Cinderella, Sweet Meat, Kabocha, and Fairytale pumpkins. Butternut and Buttercup squash are also outstanding. Pick up something that catches your eye at the farmer’s market: there are so many pretty ones! Just know that your average jack-o-lanterns are not intended for consumption..unless we’re talking about your worms in a worm bin! Find a heavy dense one that feels very firm. I devoted a whole post on how to cook winter squash and pumpkins.
|L to R, Buttercup, Cinderella, Butternut, and Sugar Pie|
COOKING TIP: To make your own squash/pumpkin puree see this post!
LUNCHBOX TIP: Freeze individually sliced pieces of bread for your lunchboxes!
Makes 4 mini loaves or 1 1/2 regular loaves
- 2½ cups pumpkin puree, canned or fresh (Please refer to this post for how to bake your own squash or pumpkin)
- ½ cup palm sugar (it is ok to add more if you like things sweeter)
- ½ cup organic cane sugar (or more palm sugar)
- ⅓ cup melted coconut oil, canola, or other light flavored oil
- 2 teaspoons vanilla
- 1 teaspoon preferred vinegar (this helps with rising
- 2¼ cup brown rice flour (or any mix of brown rice, millet, teff, or oat)
- ½ cup tapioca flour (or other starch)
- 2 teaspoons baking powder (corn-free!)
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon guar gum
- 1 teaspoon salt
- 1 cup (or more) dried cranberries (if yours are overly dry, it is yummy to soak them in orange juice to plump them)
- Optional: dark chocolate chips, nuts, orange zest
- Preheat oven to 350 degrees.
- In a large bowl, whisk the pumpkin, oil, vanilla, and sugar together until well mixed (if using coconut oil. use room temp ingredients or the oil will harden).
- Sprinkle in the flours, baking powder, guar gum, salt, and cinnamon and whisk in briskly to the wet pumpkin mixture.
- Pour into greased pans of your choice. Mini loaves take about 30 minutes, large loaves take about an hour. I sometimes make muffins if there is any extra batter remaining in the bowl, and those take about 20 minutes. All of them are done when a knife or toothpick inserted in the center comes out clean.
- As with all gluten free breads, remove from the pan after about 5-10 minutes so the bottoms do not get soggy!!