Gluten-Free Pumpkin Bread with Brown Butter

Close-up of sliced gluten-free pumpkin bread showing the soft, moist crumb and browned crust.

Gluten-Free Pumpkin Bread with Brown Butter

Gluten-free pumpkin bread made with browned butter, a two-to-one blend of Bob's Red Mill and Cup4Cup flours, and five individual spices. Makes two loaves. Baking time depends on the pan size; see the instructions.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 5

Total Time 1 35

Servings slices

Calories 184kcal

Author Gary White

Ingredients

1 ⅓ cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
⅔ cup Cup4Cup Multipurpose Flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¾ cup unsalted butter 1 ½ sticks; measured before browning
1 cup granulated sugar
1 cup brown sugar lightly packed
2 large eggs room temperature
1 teaspoon vanilla extract
15 ounces plain pumpkin puree one can; not pumpkin pie mix
gluten-free nonstick cooking spray for the pans

Instructions

Melt the butter in a saucepan over medium heat. Continue cooking as it bubbles and then foams, sweeping a spatula across the bottom so the milk solids do not sit in one spot and burn. When golden-brown specks form on the bottom, remove from the heat and transfer to a bowl, scraping in the browned bits. Cool to room temperature. To speed cooling, place in the freezer for about 20 minutes, stirring every 5 minutes, just until room temperature.
Set the oven rack to the middle position and preheat to 325°F. Lightly grease two 9 × 4-inch loaf pans with gluten-free nonstick cooking spray. Line with parchment paper, leaving a 2-inch overhang. The long loaf pans shown in the photos, approximately 12 × 4½ inches, can also be used; their baking time is shorter.
Sift or whisk together both flours, kosher salt, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and allspice in a medium bowl until evenly combined. Set aside.
Using an electric mixer on medium speed, cream the cooled browned butter and both sugars together until smooth. Add the eggs one at a time, beating thoroughly after each addition. Continue beating for 2 minutes until light and airy. Mix in the vanilla, then the pumpkin. Do not worry if the mixture looks slightly split or curdled after adding the pumpkin.
Add the dry ingredients and beat on low speed until just incorporated. Scrape down the sides of the bowl and gently fold by hand to finish mixing.
Divide the batter evenly between the prepared pans. Bake at 325°F for 60–70 minutes in two 9 × 4-inch pans, or 50–60 minutes in two long pans approximately 12 × 4½ inches. Test the center of each loaf with a toothpick or cake tester; it should come out clean. Cool in the pans for 10 minutes, then use the parchment to lift the loaves onto a wire rack. Cool completely.

Notes

Flour blend: The two flours total 2 cups: 1⅓ cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour and ⅔ cup Cup4Cup Multipurpose Flour.

Leavening: Use the 1 teaspoon baking powder and 1 teaspoon baking soda listed. Do not add an additional teaspoon of baking powder per cup of flour on top of those amounts.

Butter: Start with ¾ cup (1½ sticks or 12 tablespoons) unsalted butter before browning. Include the toasted bits and let the butter cool to room temperature before mixing.

Pan sizes and baking times: Two 9 × 4-inch pans: 60–70 minutes. Two long pans approximately 12 × 4½ inches, as photographed: 50–60 minutes. Both bake at 325°F; test the center of each loaf for doneness.

Pumpkin: Use one 15-ounce can of plain pumpkin puree. No specific brand is required. Do not use sweetened, spiced pumpkin pie mix.

Nutrition