Petite Pumpkin Loaves with Currants

October 14, 2009 { }

petite pumpkin loaves

Everyone seems to be cooking with pumpkin and I certainly can’t blame them. I love pumpkin everything – not only because of the great flavor but because it’s got so many great health benefits – full of beta-carotene, vitamins A & C, fiber, potassium and antioxidants. It’s also been known to fight cancer and the common cold. (I know it’s not the most interesting info, but it’s so true!)

The great thing about using pumpkin in gluten-free baking is that it keeps the final product from drying out. I also used applesauce to reduce the fat to make them healthier. My pumpkin-hating husband even liked this moist, tender petite sweet bread. These loaves stayed perfectly fresh in an airtight container in the refrigerator for four days before I finally decided to freeze them.

Mini-loaves sounded like fun, and in keeping with the mini-theme I added currants to the mix. You can add anything you want to this batter though – raisins, cranberries, walnuts, pecans. This bread would be a great gift for your favorite teacher, party hostess, or for a good friend.

Some of my favorite pumpkin recipes that are floating around the blogosphere:

Alta’s Vegetarian Bean & Pumpkin Chili
Seamaiden’s Gluten Free Vegan Dairy Free Egg Free Pumpkin Cheesecake Recipe
Angie’s Gluten-Free, Dairy-Free, Sugar-Free Pumpkin Pie
And, of course, my Pumpkin Ice Cream Sandwiches with Cornmeal Cookies

(No, I am not going vegetarian or vegan…Joe would probably starve, though he doesn’t eat red meat. I have found myself enjoying other protein sources and eating less raw dairy. I still cook with it. Who knew?)

This post is linked to Gluten-Free Homemaker’s What Can I Eat that’s Gluten-Free and Real-Food Wednesday at Kelly the Kitchen Kop. Life as Mom’s Ultimate Recipe Swap is going on, too.

**Also – the Le Creuset mini-gratin give-away is still going on – enter here!

***Winner of last week’s give-away, 1,000 Vegetarian Recipes by Carol Gelles: Amanda from Coping with Frugality. Congrats!

What are your favorite ways to eat pumpkin? Let’s talk about it.

Print friendly recipe
Petite Pumpkin Loafs with Currants
makes 8 mini-loaves or one big loaf

3 tablespoons butter at room temperature
2/3 cup agave nectar
2 eggs
1 cup pumpkin puree
2 tablespoons unsweetened applesauce
1 ¾ cups high protein flour blend
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon xanthan gum
¾ teaspoon good, strong cinnamon
½ teaspoon cloves
1/8 teaspoon ginger
½ cup currants

Preheat oven to 350 degrees farenheit. Prepare 8 petite pumpkin loaf pans with cooking spray. (You can also make this into one big loaf – in that case, prepare a 9×5 loaf pan with cooking spray.)

Beat butter until white. Add agave and beat on medium high speed until light, about 5 minutes. Turn mixer to low and add eggs one at a time, until incorporated.

Mix pumpkin and applesauce until smooth. Add to butter mixture on low speed, mixing until thoroughly combined.
Sift together high protein flour blend, baking soda, baking powder, xanthan gum, cinnamon, cloves, and ginger. Add to wet ingredients and mix until combined. Stir in currants.

Divide batter evenly between the mini-loaf pans or put it all into one big loaf pan. Use wet fingers to smooth the tops. Bake for 35 minutes for mini-loafs or 45 – 50 minutes for a large loaf, or until a toothpick tests clean.

Enjoy!

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Category: Breakfast & Brunch, Dessert, Quick Breads
Tags: Dessert > mini-loaf > pumpkin > quick bread

Comments

24 Responses to “Petite Pumpkin Loaves with Currants”

Alta
October 14th, 2009 @ 8:16 am

Mmmm, pumpkin bread. Yum! Thanks for linking my chili!

[Reply]
Squeaky Gourmet
October 14th, 2009 @ 8:45 am

Yum–looks great–I love the currants with this!

[Reply]
sea
October 14th, 2009 @ 12:03 pm

Aww, thanks for the recipe mention. Hmm, those pumpkin cheesecakes were awfully yummy- and your pumpkin loaves sound great too. I might have to make some! I love pumpkin season!

-Sea

[Reply]
Liz@HoosierHomemade
October 14th, 2009 @ 1:03 pm

Those look so good. And I love your picture too.
~Liz

[Reply]
Amy Reply:
October 14th, 2009 at 2:05 pm
Thanks, Liz. If you were closer I’d bring you some.

[Reply]
Amy @ Finer Things
October 14th, 2009 @ 3:18 pm

Currents. Yet another ingredient I have yet to try. I need to step out of my comfort zone.

[Reply]
Amy Reply:
October 14th, 2009 at 3:28 pm
They’re just like little raisins. I get them in bulk so they’re cheap.

[Reply]
Jennifer
October 14th, 2009 @ 4:29 pm

These are similar to my pumpkin cookies!! We must’ve been thinking alike.

I’m getting back into the blog action and checking out great recipes again.

I’ve missed everyone.

[Reply]
Amy Reply:
October 14th, 2009 at 5:43 pm
I’ve missed you and thought of you often. I got a HUGE smile on my face when I saw your comment. It’s nice to have you back. I will be over later to check out your pumpkin cookies.

[Reply]
Angie
October 14th, 2009 @ 7:22 pm

Thanks for the link Amy – your loaves look delicious! I’m so excited it’s pumpkin season!

[Reply]
Liz@HoosierHomemade
October 14th, 2009 @ 10:20 pm

Love the polka dot ribbon!
~Liz

[Reply]
Amy Reply:
October 14th, 2009 at 10:32 pm
@Liz@HoosierHomemade, So glad you came by again today. You must really want to eat some pumpkin bread.

[Reply]
Lauren
October 14th, 2009 @ 11:28 pm

So so cute! I really need to try making pumpkin bread – it sounds like the perfect combination =D. Lately, I’ve been enjoying pumpkin in my cereal (quinoa flakes), and in cupcakes. Hopefully, there will also be a pie in the near future.

[Reply]
Katrina (gluten free gidget)
October 15th, 2009 @ 7:50 am

Pumpkin Ice Cream! I made some yesterday!
http://glutenfreegidget.blogspot.com/2009/10/october-in-florida.html

[Reply]
Jenn AKA The Leftover Queen
October 15th, 2009 @ 10:38 am

I agree, I love pumpkin everything. For me, it is all about the flavor and the COLOR. I love the color it adds to everything it flavors. Beautiful and perfect parallel to the fall colored leaves!

[Reply]
Amy
October 15th, 2009 @ 1:07 pm

@Jenn AKA The Leftover Queen, I actually didn’t think about the color – must be that we only have 2 weeks of fall in Texas. I agree completely, though. When I lived in Ohio the rich fall colors really nourished my soul.

[Reply]
Amy
October 15th, 2009 @ 1:08 pm

@Lauren, Pumpkin and quinoa flakes sounds so good. I’d add pecans, cinnamon, and vanilla stevia and be in heaven!

[Reply]
SnoWhite
October 15th, 2009 @ 3:27 pm

those are so cute — not to mention tasty-looking!

[Reply]
Sandy Gillett
October 15th, 2009 @ 7:09 pm

I can’t wait to make these. I love pumpkin bread and your recipes turn out every time. They are what you say they are. I appreciate your cost consciousness too. I just mixed up my second batch of your flour blend. Thank you!

[Reply]
Amy
October 15th, 2009 @ 8:40 pm

@Sandy Gillett, Thanks for the feedback, Sandy. Are you using the basic flour blend or the high-protein one? Just curious.

[Reply]
Linda
October 16th, 2009 @ 10:18 pm

I love the picture. Mini loaves are a great idea for gifts. I think I would add nuts instead of currants. I’d like to try more baking with agave. I’ll use a different flour blend, though. (I gave up on bean flours long ago.) Thanks for linking up!

[Reply]
Heather @CeliacFamily
October 17th, 2009 @ 10:59 am

These look great. I agree with Linda, these would be great for hostess gifts, teacher gifts, holiday gifts to neighbors, etc. Especially wrapped in a cute ribbon like you did! Can’t wait to try them.

[Reply]
Amy
October 17th, 2009 @ 6:45 pm

@Heather @CeliacFamily, So good to hear from you, Heather. If you make them let me know what you think. I have thought of all kinds of variations – including chocolate and nuts – but I make so many things with nuts I thought this time I’d try something different.

[Reply]
Kelly the Kitchen Kop
October 18th, 2009 @ 11:27 pm

I’ve never used currents, either, but how could I not love them in this yummy recipe.

Thanks for joining in on Real Food Wednesday, I’m stumbling your post now…

Kelly

[Reply]