I was looking for a breakfast treat to make as we had family staying with us for Villanova University’s Family Weekend (my cousin, Andrew M, is a sophomore). I had pumpkin on my mind (willing autumn to come) but also wanted to use up some of the herbs in my garden. I decided on making a pumpkin bread with sage and hoping that it would please our younger visitors.

I went looking for a pumpkin bread recipe that I thought would work with gluten-free flour. I liked this recipe as it was made with butter rather than oil. While it’s easy to bake with oil, I generally like using butter instead. The end result was a very moist gluten-free pumpkin bread with a good balance of spices (cloves, cinnamon and nutmeg) plus a bit of savory sage. This recipe makes two loaves which means no leftover pumpkin (because what would you do with it?) and freezes well.

I’m pleased to report that the Pumpkin-Sage Bread was such a big success that we polished off both loaves. And, I think that Olivia H (age 4-1/2) was the most enamored of it as she was even cutting pieces for herself two days in a row. Her big sisters Caroline H and Meghan H (twins who are almost 10) were pretty happy with it, too.

I used my go-to gluten-free flour (Cup4Cup Multipurpose Flour), but you can easily substitute all-purpose flour for the gluten-free flour in this recipe.

I had some inkling that this would be a good combination as I’d made Gluten-Free Butternut Squash and Sage Brown Butter Corn Mini-Muffins previously and they were quite good.

Pumpkin-Sage Bread (Gluten-Free)

 

Pumpkin-Sage Bread (Gluten-Free)
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Recipe type: Bread
Author:
Serves: 2 loaves
Ingredients
  • 2 cups all-purpose flour plus extra for greasing pans (regular or gluten-free – see Note)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 4 tablespoons chopped fresh sage
  • 12 tablespoons (1-1/2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin (preferably organic)
Instructions
  1. Preheat oven to 325°F. Spray two 9x5 loaf pans with canola oil and dust with flour.
  2. In a medium bowl, combine flour, baking soda, baking powder, sea salt, cloves, cinnamon, nutmeg and sage. Whisk until well combined.
  3. Using a stand mixer or handheld mixer, beat butter and sugar on medium speed until just blended.
  4. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. If the mixture looks grainy, it’s okay.
  5. Add flour mix and mix on low speed until combined.
  6. Spoon batter into the prepared pans. Bake for 65 to 75 minutes or until a toothpick inserted in the middle comes out clean.
  7. Let loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool to room temperature.
Notes
* For gluten-free flour I use Cup4Cup Multipurpose Flour.
* Bread freezes well.
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Source:  Variation of a recipe from the Once Upon a Chef