This gluten-free version of the popular pumpkin bread served at coffee bars across the United States relies on the combination of the pumpkin and the Prune Juice Concentrate for texture. The two ingredients together bind moisture and enhance structure, eliminating the need for xanthan gum. Unlike many gluten-free baked goods, this bread stays moist for a few days after baking. Make it dairy-free by using oil instead of butter. For a non-gluten-free version, use wheat flour instead of gluten-free flour.
Yield: 1 (21.5 x 11.4-cm / 8.5 x 4.5-inch) loaf
180 g / 1 1/4 cups gluten-free all-purpose flour blend
3 g / 1 teaspoon baking soda
4 g/ 1 teaspoon salt
2 g/ 1 teaspoon cinnamon
1 g /1/2 teaspoon ground ginger
1 g / 1/2 teaspoon ground nutmeg
Pinch of ground cloves
145 g / 3/4 cup sugar
2 large eggs
200 g / 3/4 cup pumpkin puree
40 g / 2 tablespoons Prune Juice Concentrate
30 ml / 2 tablespoons melted butter or vegetable oil
30 ml / 2 tablespoons water
120 g / 1 cup coarsely chopped walnuts, lightly toasted
Preheat the oven to 350F. Coat a 21.5 x 11.4-cm / 8.5 x 4.5-inch loaf pan in nonstick spray and line with parchment paper.
In a bowl, whisk together the flour, baking soda, salt, and spices. In a larger bowl, mix together the sugar, eggs, pumpkin, prune concentrate, butter, and water.
Gradually add the flour mixture to the pumpkin mixture. Fold in half the walnuts.
Transfer the batter to the prepared pan. Sprinkle the remaining walnuts on top. Bake, rotating once, for 50 minutes or until a skewer inserted into the center of the bread comes out clean. Cool for 10 minutes in the pan, then unmold and cool completely on a wire rack.