Allergy-Free Pumpkin Bread

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recipe-8I decided to bake something for our monthly library staff meeting. But the trick was finding a recipe that everyone could eat despite the many allergies we’ve got on board. Pumpkin bread seemed a perfect solution and all who tried it gave it a thumbs up.recipe-1This easy treat starts with a basic gluten-free yellow cake mix. I used Hodgson Mill, but there are many to choose from, such as King Arthur or Betty Crocker.  I’m a one bowl kind of gal, so I usually mix all dry ingredients together first.recipe-3recipe-2You can use a variety of spices or just 2 teaspoons of already mixed pumpkin pie spice. Next toss the vanilla into the oil and add that to the mixture. Now you’re ready to dump a can of pumpkin in and stir it up. recipe-4pumpkinOf course you could always cook a fresh pumpkin and scoop out two cups worth of flesh to use instead of canned. And if you prefer your batter to be a little moister, feel free to add ¼ cup of rice milk. If your diet allows, toss in an egg for even lighter results. Adding vanilla, milk, or egg, are all completely optional. Believe me, this cake tastes yummy whether you add them or not.
Last, but never least, stir in lots of chocolate chunks.recipe-5 Grease the bottom only of a 9” by 1 ½” pan (a dab of creamy coconut oil works great). Spread batter into the prepared pan and bake it in a 350°F oven for 40 minutes. recipe-6recipe-7If you can stick a toothpick into the center and have it come out dry, your bread is done. Using a knife, push cake away from pan edges after cooling 5 to 10 minutes. Tip the cake upside down onto a rack to cool completely before serving.pumpkin-breadFor more recipes, click on Recipes & Crafts from the page menu. Hope you have many warm treats coming your way over the holidays!

P.S. After reading some comments, I realized I should add in a note about cooking gluten-free. If your friend or relative has Celiac disease, make sure there is no contamination in your kitchen before you begin baking. Gluten can be in so many ingredients where you might not expect it to be. Look for products that sport the certified gluten-free symbol. If you’re not sure, check the company’s website or give them a call. It would also be wise to use a pan that hasn’t already held regular gluten-filled cakes. Mixers, toasters, wooden spoons, and other types of equipment have an uncanny ability to hold onto invisible gluten. Your friend will thank you if you let them know the procedures you went through to make sure your offering is truly gluten-free.

59 Responses to “Allergy-Free Pumpkin Bread”

  3. cynthiahm

    Looks good! The funny thing is that I got up this morning planning to bake Harvest Loaf which is a really similar recipe. It’s basically pumpkin and chocolate chips baked into a bread.

    Reply
  7. Barbara

    Hello Marcia, I’ve never tried pumpkin in any form never mind in a cake, but this looks delicious. My eldest grandson has just been put on a gluten-free diet so this would be perfect for him. I didn’t know it was possible to buy gluten-free cake mix. I’m going to go and look for it next time I’m in town. Thanks for sharing the recipe. Your photos are excellent by the way.

    Reply
    • Marcia Strykowski

      There are so many options now for gluten-free dishes. If your grandson has Celiac (as opposed to just an intolerance) make sure everything you use for baking is definitely gluten-free. Unfortunately gluten can be everywhere, such as in some spices or in the cracks of an old cake pan. For products, look for the GF symbol and then you’ll know it’s okay. I’m thinking I’ll add a note about this to my post…. Good luck to your grandson, Barbara. I’m so sorry he has to deal with a GF diet; it will get much easier after he gets the hang of it.

      Reply
      • Barbara

        Hello Marcia, Kip has been unwell for some time but so far the doctor has just advised a gluten-free diet. He has not put a label on the problem, but I would assume it will turn out to be Celiac disease.
        Your PS is very helpful, thank you. I had no idea things in use in my kitchen (or indeed in his kitchen) could be contaminated. Time for a few new pots and pans me thinks!

        Reply
        • Marcia Strykowski

          Oh, that’s too bad. If it turns out to be an allergy or intolerance, rather than celiac, you might be able to be less meticulous about contamination. I’m surprised if they haven’t already tested him for it, since once you go GF, the antibody test isn’t as accurate. Sending lots of good health vibes to Kip. I hope he feels better real soon.

          Reply
  14. Colleen

    What a delicious recipe! I can’t wait to try it. Great photos, Marcia! What a way to make a Staff Meeting a pleasure…

    Reply
  15. Rhonda Sittig

    You are so thoughtful Marcia– making a beautiful cake that everyone could enjoy! It looks perfect for right about now. And I’m totally with you on sticking to one bowl– always try to keep down the dishes I have to wash in the end. I just know everyone at the staff meeting felt well cared for with that cake coming in the door… Are you cooking for Thanksgiving?? Having people in or going to someone’s house?? Whatever– I hope it’s a blessed time…

    Reply
    • Marcia Strykowski

      Hi Rhonda! Yes, we host Thanksgiving, just family and only nine this year. My son and his wife moved to Buffalo several months ago (they both work at the university there) and it will be great to have them home for a few days. Thanksgiving is one of my favorite holidays, hope yours is wonderful, too. I know you’ll be cooking at least one of your amazing recipes!

      Reply
  16. Bette Norton

    This pumpkin bread cake looks delicious! I make a pumpkin cookie recipe this time of year that I got from my teaching preschool days!. They were great to have for school, as we had so many children with allergies. I agree chocolate mixed with pumpkin is so good. I love your great photos of each step along the way. I will be making this for the holidays!
    Thank you for another delightful post! 🙂

    Reply
  17. Sheryl

    mmm. . . This looks like a perfect Fall treat for a staff meeting. I like how you considered the dietary needs to the individuals who would be attending when selecting a recipe.

    Reply
    • Marcia Strykowski

      It was good not to have leftovers. When someone brings in a store-bought dessert, it sometimes sits there past freshness because so many can’t eat it for one reason or another.

      Reply
  21. ClaudineGueh@CarryUsOffBooks

    I can’t bake (seriously, have tried it many times but never worked out) but I love watching baking shows and reading my blogger friends’ exceptional bake process! Your pumpkin bread sounds delicious, Marcia. And I especially like how chocolates are added. (Didn’t think they’d be added to pumpkin pastry so that was a nice surprise.)

    Reply
  23. Stephanie Fairday's Blog

    I love pumpkin bread- especially with my coffee. Although I don’t have allergies- I work at a school and many of the kids have allergies. I love that this recipe is allergy free. Thanks for sharing. 🙂

    Reply
  24. Barbara

    Dear Marcia, I wanted to let you know I’ve tagged you in the Sisterhood of the World Bloggers award. Joining in is entirely optional, and I completely understand if you don’t have the time to get involved. I must admit it took me some time to get to it, but once I did I had fun. Barbara x

    Reply
    • Marcia Strykowski

      Oh, thank you, Barbara! I’ll have to look into it and figure out the rules and what the award is all about. I really appreciate that I made your list, thanks again!

      Reply
    • Marcia Strykowski

      Oh, yes, I can relate. Good luck with Christmas Brunch! p.s. The second time I made this, it was a bigger mix and I added an egg. I won’t again, it cooked through much better the first time (with no eggs). Either that or I should have used a bigger pan…

      Reply

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