Jan 28, 2011

A Delicious And Gluten Free Pumpkin Bread Recipe For Beginners

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The gluten free pumpkin bread recipe, that we are going to work on, is a popular side dish from Germany and is usually prepared during the fall season. The recipe is special, as it is simple and only takes about 60 to 90 minutes until it is ready. This food is ideal for people who suffer from various allergies, as it is vegetarian and does not contain gluten, alcohol, milk, nut or walnut, nor eggs.

Now, lets take a look at the ingredients that we will need for gluten free pumpkin bread recipe.

Recipe: Gluten Free Pumpkin Bread Recipe

Summary: For all that must have gluten free diet this is a pumpkin bread recipe for you.


  • 100 g of Hokkaido pumpkin
  • 500 g of dark flour mix of your choice
  • 30 g chopped pumpkin seeds
  • 1 tsp Husk Fiber (ground psyllium husk)
  • 1 1/2 teaspoon of salt
  • 1/2 teaspoon of sugar
  • 1 package of dry yeast
  • 550 ml of liquid (including pumpkin puree)
  • 1 tablespoon of cider vinegar
  • 2 tablespoons of canola oil
  • 2 teaspoons of canola oil for brushing


  1. Cut the pumpkin into cubes and cook it for about 15 minutes in water. You may add a sprinkle of salt for more taste, if you desire. Safe the cooking liquid because it is needed for the dough. Afterward, puree the pumpkin and allow for it to cool down to 32 degrees.
  2. Put the flour, together with the pumpkin seeds, the Husk Fiber and salt, into a mixing bowl. Form a little deepening in the center, and put the yeast into it. Sprinkle with the sugar and add some of the cooking liquid. Then, allow to stand until the yeast forms bubbles.
  3. Now, you are ready to mix the vinegar and oil with the pumpkin puree and the left-over water and start kneading the flour into a smooth mass. Do not worry, about over-kneading; just work the dough until it is bland.
  4. Transfer the dough into a Tupperware which holds approximately 2 or 3 liter. Once you have it in place, mold it with a wet spatula into a bread shape. The, with a wet knife, make 3 to 4 diagonal cuts on the top.
  5. Put the Tupper container, with the lid closed, into the cold oven. Turn it on and bake your pumpkin bread at 440 degrees for 60 minutes. After the food is in the oven for 50 minutes remove the lid. Now, brush the crust with canola oil and continue baking it for an additional 10 minutes. Once the time is up, remove the dish carefully and let it cool on a wire rack.


You will find that the gluten free pumpkin bread is a delicious food source for sandwiches or as a side dish for homemade soups. If you want to be bold you can try out another bread recipe, which turns your gluten-free pumpkin loaf into a tasty dessert.

To have this, simply whip up some sour cream with sugar and add the fruits of your choice. Slice the pumpkin bread in about 1/2 inch thick pieces, top them off with the fruit dip and sprinkle with walnuts. There are many ways to enjoy your home-baked loaf of bread, and I hope you will not only enjoy preparing it, but savoring its rich texture and natural flavor to the fullest.

Cooking time (duration): 60

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