Gluten Free Poppyseed Pumpkin Loaf

This loaf is rich, moist and dense enough to serve for breakfast, an afternoon snack or even as a dessert topped with whipping cream spiked with a touch of ground ginger and cinnamon. It also easily doubles. If you’re baking for gluten and gluten-free, check the end of the recipe for tips on dividing the recipe to create one gluten-free loaf and one gluten loaf.

Gluten-free Poppyseed Pumpkin Loaf

Poppyseed Pumpkin Loaf
© Lisa Abeyta; reprint only with permission

In a large microwave-safe mixing bowl, melt in the microwave for 25 seconds on high:

1/2 stick (1/4 cup) unsalted butter

Whisk into melted butter:

1 small can (2 cups) Pumpkin puree
1 Egg
1/2 cup canned Condensed Milk (may substitute whole milk)
1/4 cup Applesauce, unsweetened
1/4 cup Sour Cream
1/4 cup granulated Sugar
1 Tbsp. poppyseeds
1 tsp. ground Cinnamon

In a separate bowl, combine:

1/2 cup Bisquick baking mix, gluten-free
1/4 cup Pamela’s Baking Mix, gluten-free
1/4 cup Brown Rice flour
1 scant Tbsp. baking powder

Blend dry ingredients into batter just until blended; over mixing will cause your bread to be tough.

Batter should be sticky but not runny.

Bake in 350F oven for 30 minutes, or until knife inserted into the center comes out clean.

To create one gluten-free and one gluten loaf:
Double all of the liquid ingredients, divide equally into two mixing bowls and add 1 1/4 cups unbleached wheat flour, 1 tbsp. baking powder and 1/4 tsp. salt to the gluten batter. Baking directions are the same for both loaves.

This recipe is already adjusted for high altitude bakers.

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