Pumpkin Bread and Muffins- gluten-free, top 8 allergen free

When we asked on social media what kinds of pumpkin recipes you all want this fall, the resounding answer was “ALL the pumpkin recipes”. LOL!  While we couldn’t give you all of our pumpkin recipes this year, we wanted to give you as many as we can.  That way we have more to give you next year too. :) 

When I was growing up, I have fond memories of a few baked goods that my mom made from scratch every year.  Pumpkin bread was high on my list of favorites.  This pumpkin bread was comfort food to its core.  The spices were perfect, the bread was dense yet tender, and just the right amount of pumpkin.  Everything about this loaf was amazing.  It got eaten quickly around the house so we treasured each slice.

This pumpkin bread was one of the first recipes I was determined to recreate when my family was diagnosed with food allergies and celiac disease.  I couldn’t allow my family to not enjoy this bread that I grew up loving.  Guess what?  Our family loves this bread just as much as I did growing up.  I also decided that this bread could easily become pumpkin muffins so now we have both. 

Now that we have baking mixes, I needed to fit this amazing bread into one of our mixes so you all can enjoy this just as much as we do.  That means we have been making more of this pumpkin bread and muffins than you can ever fathom in the last month.  Our family still loves it, even after eating it daily for a month.  Just the other day, I took another loaf out of the oven and asked our oldest if she wanted some.  She literally came running for some.  I couldn’t stop laughing.  It’s really that good!

Not only does my family love this bread, but because we have been making so many loaves, we have been sharing it too.  Our friends without any food restrictions absolutely love this pumpkin bread too.  One of them saw on IG that I had made some and asked if I could bring her some.  Then she proceeded to tell me she might need to stop following me on IG because I always make her hungry. Haha.  Please keep following us and loving our mixes! 

We are excited to share these recipes with you so you can enjoy them just as much as we do.  They are easy to make and will quickly become favorites in your home too.  Now run like our oldest, don’t walk to get this recipe.  Ok fine, you get to just click on over to buy our Rustic Scoop™ Pancake and Waffle Mix to make these, but hurry to get it!

Pumpkin Bread and Muffins

Ingredients

1 Rustic Scoop™ Pancake and Waffle Mix

1 1/3 Cups Granulated sugar of choice

1 teaspoon Cinnamon 

1 Tablespoon Pumpkin pie spice 

2 Cups (15 oz can) Pumpkin Puree 

½ Cup Oil, light tasting 

¾ Cup Egg Whites, powdered egg replacer (that doesn't contain psyllium husk) for 3 eggs

1 Cup + 2 Tablespoons Water 

1 teaspoon Vanilla extract

Feel free to throw in some safe chocolate chips if you would like too.

Directions: 

Preheat your oven to 350° F. In the bowl of your mixer, place the Rustic Scoop™ Pancake and Waffle Mix.  Add all of the remaining dry ingredients: sugar, cinnamon, pumpkin pie spice, and mix until well combined.  Next, add the pumpkin puree and oil, then mix until barely combined.  Now add the rest of the liquid ingredients and mix on medium speed until well combined and smooth.  

For Muffins

Prepare 20 muffin papers with non-stick spray.  Avocado oil/spray does not work for this.  Fill each paper with pumpkin batter.  Bake for 22-25 minutes or until a toothpick comes out clean.

For Two Small full sized loaves

Prepare two 9x4” loaf pans with non-stick spray.  Avocado oil/spray does not work for this.  This will make short loaves.  Divide the batter in half between both pans.  Use a food scale to be sure they are the same weight to ensure baking time is correct for both.  Bake for 45 minutes to 1 hour or until a toothpick comes out clean.

For Mini loaves

Prepare 4 mini loaf pans with non-stick spray.  Avocado oil/spray does not work for this.  Fill each mini loaf evenly, weighing to be sure they are equal weights.  Bake for 45 minutes or until a toothpick comes out clean. 

For one large loaf

Prepare an 8x5 or 9x4 loaf pan with non-stick spray.  Avocado oil/spray does not work for this.  Put all of the batter into your loaf pan, it will almost fill to the top.  Since this loaf is so full, it takes a very long time to bake.  Bake for 1 hour and 30-45 minutes (yes you read that correctly) or until a toothpick comes out clean.

If you love butter, we highly suggest eating this with butter on top.  While it doesn’t need butter by any means, it just adds a great flavor.  My dad used to put so much butter on his you could barely see the bread.  Ha!  Maybe don’t use that much butter. ;)  However you eat it, enjoy!