Gluten-free Pumpkin Pistachio Bread Print Recipe Print Recipe

Oh baby.

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

[adapted from Piece of Cake & Him in the Kitchen]

PRINT Recipe

Ingredients

  • 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

Directions

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.

Enjoy!

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  • aron

    Hi there and this looks fabulous! Can you use a can of pumpkin in place of the “pumpkin puree?” Thanks!

  • http://ourlillpeanut.blogspot.com Jillian Keefe

    I can NOT wait to make this! Looks AMazing!

  • http://www.howsweeteats.com Jessica @ How Sweet

    love the pistachios on top – so pretty!

  • http://adailysomething.blogspot.com/ Rebecca – A Daily Something

    Oh Lisa this bread looks too good to be true. Need to make it asap! My mom’s gluten free, and she’ll LOVE this little treat :)

  • http://www.turntablekitchen.com Kasey

    Sounds (and looks) delicious Lisa. I can’t believe it’s already time for pumpkin!

  • http://www.twopeasandtheirpod.com Maria

    I want a slice right now!

  • Misty

    Wow.. this looks phenomenal!!

  • http://www.jbride.blogspot.com Jin @ THE BROWN.BERRY

    I would have never thought about adding Pistachio – I love the idea!

  • http://www.dulanotes.com NicoleD

    Beautiful!! I love the contrast of the pistachio bits on the pumpkin bread.

  • http://formalfringe.com Taryn @ Formal Fringe

    My man says he doesn’t like pumpkin flavors either. I think I might make this and not tell him. Then he’ll just wonder what that awesome flavor he’s tasting could possibly be. Then I’ll just say “Lisa’s secret recipe, sorry!”

  • http://www.ablissfulnest.com Rebekah {A Blissful Nest}

    Oh Lisa that looks so yummy! I may have to try this!!

  • http://www.ridgelysradar.com Ridgely’s Radar

    YUM! Looks delicious and perfect for this time of year!

  • http://www.reneewhiting.com Renee@Nana’s Empty Nest

    I look forward to trying this bread. It looks delicious!

  • http://ingredientsinc.net Alison @ Ingredients, Inc.

    yum! I am sharing this on my facebook fan page today

  • http://www.PerfectlyPoshSweetsandSoirees.com Trish B

    I just wanted to tell you that I went to the blog because the recipe looks AMAZING, but I am staying because you are an AMAZING writer! Loved every minute of reading your post!

  • http://barbarabakes.com/ Barbara @ Barbara Bakes

    Now you’ve got me craving pumpkin bread!

  • http://chasingdelicious.com/white-spice-walnut-orange-cupcakes/ Russell at Chasing Delicious

    What a scrumptious bread recipe! I love the combination of pumpkin and pistachio. YUm!

  • Jesse

    So happy! Went to your blog hoping for a pumpkin bread recipe and voila!

  • http://www.scandifoodie.blogspot.com Maria

    This sounds absolutely perfect! I can’t wait to try this recipe!

  • http://www.myfudo.com My Fudo

    Looks okay with me and my kids. The pistachio will definitely ignite my kids cravings for this pumpkin bread.

  • http://www.flavourfiesta.com Divya

    I LOVE anything with pumpkin – it’s the perfect way to celebrate the fall. Glad to have found your site!

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  • http://shesconfident.com Jeannie Spiro

    This recipe looks absolutely delicious. I love the fact that it’s gluten free. Can’t wait to try it!

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  • http://theworldsdeephunger.blogspot.com Becky H.

    Made this recipe tonight and served it to my gluten-loving friends and they loved it!! Only thing that I had to change was the pumpkin – used a pumpkin-like thing, which is all we can find here in West Africa. Still tasted fantastic!