Every year we revisit how wonderful Pumpkin Bread is – and my grandma Jennie had the best depression-era recipe. I remember being in her Pinedale, WY pink spotted ’50s kitchen smelling the sweet smell of pumpkin and sugar (did I tell you G’ma Jennie liked sugar?) and her zucchini bread was equially as delicious. Those quick breads were all made with (pause) canola oil. Depression era quick breads didn’t contain eggs or milk, so adapting this recipe to be allergy free was simple. (I’ve changed it a bit because I’m at sea level).
Grandma Jennie’s Wyoming Pumpkin Bread
(makes 2 loaves)
©2006 by Heidi Bayer All Rights Reserved (also available from Kidswithfoodallergies.org web site)
1.5 Cups of Maseca Corn Flour
1.5 Cups of Brown Rice Flour
.5 cup of Corn Starch
.5 cup of Glutenous Rice Flour
2 Cups Sugar
1 Cup Canola Oil (or Olive Oil, etc)
2 Cans 15 oz Pumpkin
1/4 Cup unsweetened Apple Sauce (can be omitted)
2 tsp Creme of Tartar
1 tsp Baking Soda
1 tsp Salt
2 tsp Cinnamon
1 tsp Ground Cloves
1/2 tsp Nutmeg
1 tsp xanthan gum (can also be omitted)
Preheat oven to 350 degrees, (if using convection, reduce oven temp to 325 and cook for 35 minutes.)
Grease 2 Bread pans with canola oil, olive oil, safe margarine, or whatever safe oil you have on hand.
Mix all dry ingredients including the spices, sift 3 times.
Mix the oil, sugar and the pumpkin together, add to the dry ingredients and mix by hand until thoroughly combined. Do not overmix. The dough should look like a paste, almost like cookie dough.
Bake in the oven for 50 minutes or so if you’re baking at 350 or for 35 – 40 minutes if you’re baking at 325 with convection.