Lock me in a room with this bread, a good book and a [large] cup of coffee and I will be one incredibly happy girl. Really, can someone please do this? You can go ahead and throw away the key as long as you continue to feed me this bread and refill my coffee.
This bread is beyond words. Given, I’m pumpkin crazy, but this bread was worth every calorie, ounce of fat, or whatever it is you care about.
In most cases I would put the parchment paper to fit the loaf pan, but in
most this case, I said screw it.
The only reason I could patiently let this bread cool was because I was multitasking like a mad woman. It’s really the only way my fingers stay away from [or out of] food.
I would have closed the slider door and shut the shades just to pretend it was fall – vs sunny and 90 degrees, but instead I had to shut everything just so I could turn on the AC to keep me from passing out.
It was full of flavor, perfectly moist, and the sweetness from the pumpkin and the nuttiness from the pistachios, goodness gracious
great balls of [I don’t know where that came from], it was a slice of heaven on earth.
My husband who says he doesn’t like pumpkin [I call BS], literally could not stop eating this. We ate it for both breakfast and dessert and every time we’d look at each other, like, “damn, why is this is this so good”. Every time, as if we’d never tasted it before.
If you’re not gluten-free, just replace the gluten-free flour with all-purpose flour – 1:1 ratio
[Photographed by Lisa Thiele | With Style and Grace]
Gluten-free Pumpkin Pistachio Bread Recipe
- 1 1/2 cups gluten-free flour – I like Pamela’s baking mix
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder – [not required for non gluten-free]
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 teaspoon salt
- 1 cup pumpkin puree [I used canned pumpkin]
- 1/2 cup olive oil or vegetable oil
- 1 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup pistachios, chopped + 1/4 cup for sprinkling
Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan. You may also line with parchment paper, but be sure to coat with non-stick spray.
In a small bowl, sift flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt.
In a separate bowl, mix together pumpkin puree, oil, sugar, eggs, & vanilla extract.
Combine wet ingredients with dry ingredients and carefully mix to combine. Fold in 1/2 cup pistachios.
Carefully pour mixture into the prepared loaf pan and bake for about 50-60 minutes. Test with toothpick, inserting into the center of the loaf and if it comes out clean, it’s ready to be removed.
Remove from the oven and let cool in the pan for 20 minutes before removing to a wire rack to cool completely.
September 20 2011