Gluten Free Pumpkin Bread
Unless I’m baking for a particular reason (a present, a party, to try making a new dessert), I don’t usually follow recipes. There’s something liberating about blending ingredients without any idea of what the end result will be. It’s the ultimate trial and error method for learning how ingredients interact - and I’m a trial and error sort of person (did you know I once spent 2 days making vegetarian marshmallows 3 different ways).
For a while I would just make simple cakes and biscuits, but lately I’ve been having more fun, working quinoa and beans and oatmeal into the baked goods I make. I just throw ingredients together and scribble down in what quantities, and usually, the end result is fine!
An example “recipe”
This method is how I somehow ended up with this gluten free pumpkin bread (which I’m pretty excited about, not gonna lie).
It wassuper easy to make, and it’s not dry NOR gummy like many gluten free baked goods tend to be. I’m already thinking about all the possible variations: chocolate cake, banana cake, carrot cake, everything cake. Yum~
I topped it with this cream cheese frosting, but I’m sure most anything would taste good.
Gluten Free Pumpkin Bread
- 1 1/2 cups uncooked oatmeal
- 1/4 cup gluten free protein powder
- 1/4 cup potato starch (I’m willing to bet tapioca starch would work too - and it’s easier to buy think.)
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 6 ounces plain greek yogurt*
- 1 cup pumpkin
- 2 tbs syrup (maple, honey, or pancake syrup)
- 2 tbs oil
- 1 egg
*The final bread had a bit of tanginess from the yogurt. I liked it, but will probably replace with applesauce in the future.
- In a food processor, blend the oatmeal until powdery. Add the protein powder, potato starch, baking powder, salt, and sugar, and pulse a couple times until combined.
- In a separate bowl, whisk together the yogurt, pumpkin, syrup, oil, and egg.
- Whisk the dry ingredients into the wet ones. Whisk about 30 seconds.
- Bake at 350 degrees for around 30 minutes in a greased 8x8 pan, or until a toothpick comes out clean.
- Top with frosting, and serve.
