With Christmas only a few days away, I wanted to have some nice gluten-free sweet batter breads around the house for breakfast. Pumpkin Bread is a family favorite and I had a can of organic pumpkin, so the decision was made. Next step was trying to figure out which flours to use in the recipe. While I was contemplating what flours I had in the pantry, I remembered my bag of mesquite flour and realized that the light caramel-like of mesquite would go beautifully with pumpkin.
The basic wheat version of this recipe for Mesquite Pumpkin Bread comes from a church cook book that belonged to my mother. Her dear friend shared this recipe with their church community and now I'll share it with you.
Mesquite Pumpkin Bread
1/3 cup vegetable shortening
1 1/3 cup sugar
1 cup pumpkin (fresh or canned)
2/3 cup brown rice flour
1/3 cup mesquite flour
1/3 cup oat flour
1/3 cup sweet rice flour
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp salt
1/3 cup water with 1 1/2 tsp kuzu powder dissolved in it
Optional: 1/2 cup nuts
Preheat the oven to 325 degrees. Line a bread pan with parchment paper. Cream the shortening with the sugar. Then add the eggs and pumpkin. Slowly add the dry ingredients. Bake for 1 hour. Remove and cover with aluminum foil. Return to the oven and bake until a stick comes out clean. Approximately 90 to 120 minutes total baking time for one loaf. Allow to cool before cutting.
Alternative: Divide dough into two parchment paper lined bread pans. Bake at 325 degrees until a test stick or toothpick comes out clean. Approximately 1 hour. (Note: I would make this recipe as two loaves rather than one. It takes a long time for the one loaf version to bake all the way through.)
The bread turned out a warm shade of dark caramel and smelled divine. Just the aroma brought back so many memories of pumpkin pie and holidays. I had just set the bread to cool on the counter, when in comes my son looking for snackage. "Ohhhhhhh," he says when he spies the bread, "I want that for my snack." Out comes the bread knife (actually a cake fork might work better) and away I went fixing up servings for my salivating critics.
The family critics voted this recipe as yummy, to be repeated, and there won't be enough to have for Christmas morning. Not to worry, I told my daughter I'll make some more. By the way, mesquite flour and pumpkin are very good together. Now, where's the cream cheese.....