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Gluten-Free Spiced Pumpkin Bread

Name: Gluten-Free Spiced Pumpkin Bread
Prep time: 40 min
Cook time: 45 min
Cuisine: Other
Ingredients: 325 g Mix Pâtisserie; 120 g melted butter; 140 g sugar; 160 g pumpkin puree; 115 g milk; 80 g raisins soaked in 40 g brandy or sweet wine; 1/4 tsp salt; 1/2 tbsp baking soda; 1/2 tbsp baking powder; 1 tsp cinnamon; 1 tsp ginger, ground

10 people

2 hr 25 min - 2 hr 55 min

Soft, fragrant and gently spiced, this spiced pumpkin bread brings comfort to every slice. Made with smooth pumpkin purée, warming cinnamon and a hint of ginger, it is the perfect seasonal bake to enjoy with a cup of tea or coffee. Moist, fluffy and naturally cosy, it is a delicious way to celebrate autumn flavours all year round.

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Cook

Preparation

in 40 minutes

Cooking

in 45 minutes

Cooling

in 1 hour - 1 hour and 30 minutes

For this recipe, we start by cutting the pumpkin into large cubes and cooking them in the microwave. To help it cook faster, you can cover the container with plastic wrap. Once cooked, mash it into a purée and whisk it together with the eggs.
Next, weigh the flour into a bowl and mix it with the baking soda, baking powder, spices, and sugar.
Then add the pumpkin purée mixed with the eggs. When the mixture is almost fully combined, add the melted butter and milk. Finish the batter by adding the raisins soaked in brandy or sweet wine.
To bake the pumpkin bread, prepare a rectangular loaf tin and line it with baking paper, fitting it well to the edges. To help shape it, crumple the paper into a ball and damp it so it becomes more flexible.
Then pour in the batter, spread it evenly, and sprinkle a little sugar on top.
Bake at 180°C for approximately 45 minutes. After this time, insert a skewer into the center—if it comes out clean, let it cool at room temperature.
Due to its composition, this cake stays soft for longer, but it is recommended to store it in the fridge, especially in warm weather.

Ingredients

325

Mix Pâtisserie

120

melted butter

140

sugar

160

pumpkin puree

115

milk

raisins soaked in 40 g brandy or sweet wine