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Gluten Free Pumpkin Bread - How to make Moist Pumpkin Bread

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Published on Sep 4, 2012

Learn how to make Gennie's Pumpkin Bread! It's super moist and has the flavors and spices of fall - in every single bite. The best homemade bread recipe I've ever tasted - Mmmm!
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PUMPKIN BREAD RECIPE

Hello Flavor Masters!
After reading of all your wishes and comments, I am revealing one of my very favorite recipes - for Pumpkin bread! It's super moist and has the flavors of fall - in every single bite. Mmmm!
Now, I can simply blink up a batch, but for you I will show you each step and include the recipe below in the video description.
So let's get started!

DRY INGREDIENTS
large mixing bowl
1 1/2 cups almond flour*
1/2 cup coconut flour*
*(or replace almond/coconut flours with 2 cups of your favorite flour - all purpose, wheat, whatever you like)
1 tsp baking soda
1/4 tsp salt
1 tablespoon pumpkin spice (a premixed combination of my favorite spices)
1 tsp cinnamon (because I LOVE cinnamon and for that extra kick)
With a spoon, sifter, spoon (or your special genie powers) combine all of the ingredients until there are no clumps




WET INGREDIENTS
smaller medium sized bowl
1 stick or 1/2 cup butter, at room temperature
1 cup brown sugar
cream with mixer or
3 eggs, well beaten
1 tsp vanilla extract
1 cup pumpkin puree
3/4 cup coconut milk (to make the bread moist - or you can use buttermilk instead)
*a little bit of love*
and stir

Add the WET mixture to the DRY mixture and stir/beat until just combined - don't overdo it or you could make the bread too tough.

Take a loaf pan (or pan of your choice) - I use my favorite pumpkin pan
Grease the pan - I used the baking spray with a little flour in it to prevent the bread from sticking to the pretty design
Pour your prepared pumpkin mixture into the greased pan.
Bake in a preheated 325 F degree oven on the middle rack for about 1 hour or if you insert a toothpick in the middle, it comes out clean.
Remember to your oven mitts! You don't have powers to lift the pan out of the oven - don't hurt yourself please :)

After you let the bread cool, CAREFULLY and slowly take the bread out of the pan.
(Since quick breads often taste better the day after, when taking the bread out of the pan, place it immediately on wax paper so it does not stick to or break apart on a cutting board. Put in a container, cover, and store in a cool place or in the fridge - i love cold pumpkin bread so mine stays in the fridge in between bites)

Cut the bread using a serrated (or ridged) knife, into 1/2 inch or thicker slices.
Now it's ready to eat!
I love to top my slice with my pumpkin cream cheese spread - that tastes just like my favorite cheesecake plus a little more cinnamon on top.

Somehow this bread magically disappears in no time - crumbs and all!

I hope I was able to grant your wish today with one of my favorite fall recipes! Leave me a comment on what you wish for me to make next and I will see you soon for another flavorful recipe.
Have a flavorful Day!

CREAMY PUMPKIN CHEESE SPREAD RECIPE - Coming Soon!

"I Love Gennie" - Episode 1 - Pumpkin Spice Bread
Gennie the Genie grants your wishes for flavorful foods and recipes every Tuesday! She uses her special genie powers (blinking, snapping, etc) to magically show you how to make your favorite foods. Stay tuned for more food, fun and more flavorful characters - soon to come every Tuesday. Have a flavorful day!

Music used with permission by Kevin MacLeod and Incompetech.com via Creative Commons: By Attribution 3.0: "Off to Osaka" ISRC: US-UAN-11-00128, "Vegas Glitz" ISRC: US-UAN-11-00026 (http://incompetech.com/m/c/royalty-fr...)
All music and sound effects (iLife & Final Cut) used with permission by Apple via the iLife Software License Agreement (http://images.apple.com/legal/sla/doc...).
This video was filmed and created by myself (@iloveflavor) with Final Cut Pro X and Motion 5. I own all materials and have full rights and permission to use all materials in this video.

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