Fall Favorite: Gluten Free Pumpkin Bread Recipe
Nov 11, 2014
Plush, cozy sweaters, the changing of the leaves, hot chocolate and pumpkin-flavored everything are synonymous with Fall, which is why we’re so excited to share this recipe – a favorite from our recipe archive – from our very own Aleece Ghallagher, a Pastry Chef at the historic Hotel Jerome in Aspen, Colorado.
Gluten Free Pumpkin Bread Recipe
Makes three loaves
- 1 (15 ounce) can pumpkin purée
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar (or brown sugar as a substitute)
- 1 cup unsweetened apple sauce
- 3 1/2 cups (gluten-free or regular) all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans (or the mini loaf pans used at Prospect). In a large bowl, mix together pumpkin purée, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add chopped nuts. Pour into the prepared pans. Bake for about 50 minutes. Loaves are done when toothpick inserted in center comes out clean.
We hope you enjoy this comforting fall favorite – a dish to be made, shared and enjoyed among friends and family throughout the holiday season.
See what else is cooking at Hotel Jerome and the other luxury hotels and resorts in the Auberge Resorts Collection.