Ingredients
Scale
- 3 cups gluten-free flour blend (e.g., Bob’s Red Mill 1-to-1)
- 1 cup warm water
- 1/4 cup pumpkin puree
- 1/4 cup sugar
- 1 tablespoon active dry yeast
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Add pumpkin puree, olive oil, and salt to the yeast mixture and stir well.
- Gradually add the gluten-free flour blend and mix until a dough forms.
- Knead the dough for about 5 minutes on a floured surface until smooth.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Preheat the oven to 375°F (190°C).
- Punch down the risen dough and shape it into a loaf, then place it in a loaf pan.
- Let it rise again for about 30 minutes.
- Bake in the preheated oven for 30-35 minutes until golden brown and hollow sounding when tapped.
- Let the bread cool before slicing and serving.
Notes
For Halloween flair, add pumpkin seeds on top or shape the dough into small rolls that resemble pumpkins.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free