Super Moist Gluten Free Loaded Pumpkin Orange Bread

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Super Moist Gluten Free Loaded Pumpkin Bread-7578

This is a sponsored post by Bob’s Red Mill, but as always, all opinions are my own!  Get a coupon from Bob’s Red Mill for this awesome Gluten Free 1:1 Baking Flour here!

When I first saw that Bob’s Red Mill came out with a Gluten Free 1:1 Baking Flour I kinda freaked out!  I used to bake a lot, especially around the holidays, but ever since I started eating gluten free I’ve been a major slacker when it comes to baking.

Most gluten free recipes I read call for about 8,000 different types of flours and I get overwhelmed just reading the ingredient list.  That might explain why I squeeled with joy when I saw this 1:1 gluten free baking flour.  I needed some and I needed it right away!  Bob’s Red Mill was nice enough to send me some samples, along with this really pretty Sparking Sugar that is perfect for Christmas cookies!

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Bob’s Red Mill Gluten Free 1-to-1 Baking Flour makes it easy to transform traditional recipes to gluten free. Simply follow your favorite baking recipe, replacing the wheat flour with this awesome blend. It is perfectly formulated for baked goods with amazing taste and texture – no additional specialty ingredients or custom recipes required.

This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough xanthan gum to create chewy cookies and springy muffins. The protein in the sorghum flour (you know how much I love sorghum!) helps give baked goods an almost wheat-like texture and aids in browning, for those times you need a perfectly golden brown chocolate chip cookie, which is always, right?! Use this blend for cookies, cakes, brownies, muffins, and this Loaded Pumpkin Orange Bread! 

Super Moist Gluten Free Loaded Pumpkin Bread-7292

I’ve been seeing so many delicious looking pumpkin baked goods, so I immediately decided that that is what I would make first.  Whenever I make any kind of gluten free baked good that I am going to serve to others, I always feel the need to apologize in advance in cause it is dry or just not good.  But, with this pumpkin bread, no apologies necessary!  This is literally the most moist pumpkin bread I have ever eaten, gluten free or not.  I brought a loaf to work and everyone (none of which are gluten free) commented about how much they loved it and how great the texture was.  I’ve literally made this pumpkin bread so many times that I have the recipe memorized and I find myself craving it!  I hope you enjoy it as much as I am enjoying it!

Super Moist Gluten Free Loaded Pumpkin Bread-7564

The orange glaze is optional, but so delicious!  

5.0 from 1 reviews
Super Moist Gluten Free Loaded Pumpkin Orange Bread
 
Prep time
Cook time
Total time
 
Recipe type: Dessert, Gluten Free
Serves: 6-8
Ingredients
  • 2 cups Bob's Red Mill Gluten Free 1:1 Baking Flour, plus 2 teaspoons (divided)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup coconut oil or vegetable oil
  • 1-15 ounce can pumpkin puree (not pumpkin pie filling)
  • 1½ teaspoons orange juice
  • 1 cup fresh cranberries (optional)
  • ¾ cup chocolate chips (optional)
  • ½ cup chopped walnuts (optional)
  • 1½ teaspoon orange zest
  • 2 teaspoons Bob's Red Mill Sparking Sugar
Orange Glaze (optional):
  • 1½ cups powdered sugar
  • 2-3 teaspoons orange juice
  • 1 teaspoon orange zest
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. Combine 2 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium sized bowl and mix until combined.
  3. In a large bowl, add eggs, brown sugar, white sugar, and oil. Beat with an electric mixture for 20 seconds. Add pumpkin, orange juice, and orange zest and mix for 15 seconds. Add in the flour mixture in two batches and beat until everything is combined, about 20 seconds.
  4. Add the cranberries, chocolate chips, and walnuts to a small bowl and dust with 2 teaspoons flour. Mix until ingredients are coated with flour and then add them to the batter. Using a spatula, fold the cranberries, chocolate chips, and walnuts into the batter and mix until everything is evenly distributed.
  5. Pour batter into a greased 9x5 inch loaf pan. Place the baking rack on the lower ¾ of the oven and bake for 65-75 minutes, until an inserted toothpick comes out clean. Let cool before enjoying.
  6. To make the orange glaze: in a small bowl, add the powdered sugar, orange juice, and orange zest and mix until combined. Pour over pumpkin bread if desired. Sprinkle Sparking Sugar over glaze, if desired

 

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Comments

  1. says

    Ahh, I have GF friends and it always becomes so complicated when trying to substitute gluten-free flours in traditional recipes! This 1:1 flour would be a lifesaver; especially if it was used to make this beautiful pumpkin orange bread. Holy yum! Pumpkin and orange are two seasonal flavors that I wouldn’t typically think of combining together(kind of like their bud eggs in purgatory, eh eh?)but when I picture the taste of the flavors I realize that I need them together in this bread in my mouth in this instant. Maybe I can strike a deal with the pops-he makes the eggs in purgatory if I make this bread!!

    • She Likes Food says

      I know!! So complicated that I usually just give up and buy a cardboard tasting gluten free cookie from the store to get my fix! Haha! Pumpkin and orange is one of my favorite combos ever since my friend’s mom made pumpkin orange cookies in high school. I’ve been eating them ever since and I just can’t get enough! Also, you must try the eggs and tomato sauce :) Would I lead you astray?!! lol

  2. says

    What an incredibly festive bread. Pumpkin bread is a staple around this time but this pumpkin bread takes it up a whole other level. I just love the unique combination of cranberries, walnuts, chocolate, orange and pumpkin in this recipe. I know they’ll all work really well together. Yum!!

    • She Likes Food says

      I kinda got a little carried away when I was deciding what to add into the bread, but they all work so well together that it turned out so good!

  3. says

    This bread seriously looks SO moist and amazing! I can’t believe it’s gluten-free!! I love that you decided to post another pumpkin recipe even though we’re into December—who says we can’t have pumpkin season extended another month?!

    • She Likes Food says

      How about we extend pumpkin season for like 11 more months because I love this bread so much that I think I’m still gonna want to be eating it when it is 110 degrees outside!!

    • She Likes Food says

      I know! Why can’t there just be one good mix instead of 8,000?!!! Well I guess now there is! I’ve tried this with a few different recipes and it works really well so far! Although, now I’m eating baked goods for all meals :)

  4. says

    Gluten-free baking can be so intimidating! I’m certainly no expert, but when I’ve tried to make something GF before I’m always nervous about how it will turn out. This bread looks amazing — and that flour looks like a total lifesaver!

    • She Likes Food says

      I’m no expert either, but hopefully with the help of this flour, I am one step further to being one! This bread really did turn out so well and I don’t think you can even tell that it is gluten free!

  5. says

    Baking without gluten scares me a little because of all the different types of flours needed! This gluten-free 1:1 version would be perfect for a newbie like me. And this bread looks amazing, Izzy! I love the pumpkin orange combo. Sounds so refreshing!

    • She Likes Food says

      Too many flours, Gayle! I always plan to do more gluten free baking and figure out all these gf flours out there, but now maybe I don’t have to :) Pumpkin orange is my favorite!!

  6. says

    Bob’s Red Mill produces some of the finest, reliable grains! Love their foods! And you got a nice bag of sanding sugar too? How fun! So you know I love pumpkin and the market pumpkin you used here is my go to when I am out of my freezer stock of pureed pumpkin. Fabulous, delicious recipe, Izzy! Is you husband eating this bread? (I’m thinking about the squash factor) hehe! Have a good week Izzy!

    • She Likes Food says

      That is so true, Traci! They are pretty much all I buy these days! I want to sprinkle this pretty sugar over everything now! It makes everything look so festive and Christmas-y! And I don’t think anyone would complain about a little extra sugar on top! I still never got it together to make my own pumpkin puree, oooopps! But I do love this market pumpkin, so it all worked out, lol! There is always next year! Haha, my husband has actually been gobbling it up like it is candy! We even had to fight for the last piece the other day! I don’t think he puts it together that pumpkin is squash and I’m not gonna bring it up :)

    • She Likes Food says

      Pumpkin bread is my new favorite thing to make! It is so good I think I might even be making it in the summertime :)

  7. says

    I need to pick some of that flour up … my mom and sister are both gluten-free and I get so overwhelmed by all the flours when I try to bake for them!

    And this bread! I need to put this on my list to make for christmas when I see them! Looks completely fantastic!

    • She Likes Food says

      There are way too many flours out there!!! It can be so overwhelming and usually just makes me give up and buy some store bought gross gf cookies that I pretend taste good. They will love this bread! I’ve made about 1,000 loaves by now and just can’t stop eating it :)

  8. says

    I’ve never even attempted gluten-free baking for the same reasons you didn’t, while I’m not gluten-free myself, I know so many people who are, and I even like to remove the gluten in my diet every once in a while, so I must try this!

    • She Likes Food says

      You will love this flour then, Nicole! I’ve been missing home baked goods for some time now and I was so happy when I saw this flour in the store! Now my only problem is that I can’t stop eating this bread :)

  9. says

    My father in law is gluten free, and baking for him can be quite overwhelming, especially when I have to buy like 5 different kind of GF “flours” for the recipe. Can’t wait to try this Bob’s Redmill GF flour! Loving this pumpkin orange bread too, yum!

    • She Likes Food says

      You have to try this flour, Natalie! No more spending 40 bucks and going to three different stores to find all the ingredients you need to bake something!

    • She Likes Food says

      Thank you, Julia! I love all things pumpkin too! I got kind of carried away throwing in all the other ingredients, but they all worked so well together :)

  10. says

    I feel like if there’s one brand you can trust to make good GF flour, it’s Bob’s Red Mill! This loaf looks amazing…wouldn’t even know it was GF!

    • She Likes Food says

      Haha, your tummy will most definitely thank you for eating this! Mine thanks me everyday when I eat a huge slice for breakfast :)

  11. says

    The long flour lists always stress me out – I never have all of them on hand! I can’t wait to try this new 1:1 flour from Bob’s!! And that sparkling sugar is sooo pretty 😀 And let’s talk about this bread – it’s absolutely gorgeous and screaming holiday cheer :) Can’t wait to try it!!! Pinned!

    • She Likes Food says

      They stress me out too, Ceara!! And I hardly even have even one of them on hand! I’ve used this flour in a few recipes and it works so well, I’m really impressed by it! And I want to sprinkle this sparkling sugar over everything now!

  12. says

    You’re so right about the many gluten free recipes out there — it’s expensive to buy all of those different flours and if it’s not easy, the baking just won’t get done. :) I love Bob’s products and would definitely try this flour when baking gluten free! Your bread looks outrageously delicious — pumpkin and orange is one great combination!

    • She Likes Food says

      It is so expensive and I usually trash the recipe if it has more than two kinds of different flours! But I love baked goods, so I’m kinda obsessed with this new baking flour! I’ve been eating this pumpkin bread like it’s my job lately :)

  13. says

    Yes to moist breads! YES!! I don’t know what I love more – the fact that this is loaded with pumpkin or that you used the phrase “super moist” in the title. Woman after my own heart, I say! P.S. I’m obsessed with the BRM GF AP Flour…just love it!! xo

    • She Likes Food says

      Hahaha! I was trying to describe it in the best way possible (because it really is super moist!!), but now I’m thinking “super-moist” might sound a little dirty! BRM is the best and I love all their products, especially the FG AP flour!! Now, go enjoy some of this super moist bread :)

    • She Likes Food says

      Hahahaha, I think I’ve met a few people who absolutely hate the word moist! I didn’t even think of that when naming this recipe, ooopps! It really is super moist though, lol :)

  14. Michelle Anderson says

    Thanks so much for the yummy bread! My gf husband says it’s the best pumpkin bread he’s ever had. The whole family thought it was delicious and the cranberries were a great touch!

    • She Likes Food says

      Yah! I’m so glad he loved it! Since I’m the one who bought up all the gf flour, I guess I should be nice and make you guys some more bread soon :) Also, I hope you found your xantham gum the other day!

  15. Michelle Anderson says

    P.S. I saw they had a spot on the shelf for the 1:1 baking flour at Sprouts but they were all out. I’ll have to try it out soon!

    • She Likes Food says

      I know, I haven’t baked with it enough this year either, Dannii! I think I need to get a few more loaves of this bread in before it is too late!

  16. says

    This sounds just wonderful …there are so many beautiful Christmasy flavours in there. It’s the sort of cake I love to have ‘lying around’ all week so I can have a slice EVERY day with my coffee. Pinning this one for sure!

    • She Likes Food says

      I’ve been eating it for breakfast with tea every morning,Helen! And I must tell you that it is the perfect way to wake up! I hope you love it :)

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