The day I baked it, I was writing an article about healthier baking for my Take 5 column for Marlene's Market and Deli. As I considered which recipe I could send with the article, I remembered Maple Pumpkin Bread, in my book. The recipe specifies whole wheat pastry or barley flour and I stared at it trying to imagine how it might taste made with buckwheat flour. Since I've met so many folks who have gone gluten-free, I wondered how a gluten-free version of this bread would turn out.
Gluten-Free Maple Pumpkin Bread
Adapted from The Northwest Vegetarian Cookbook, bread is studded with dried fruits and nuts and is perfect for breakfast, brunch and afternoon snacks. It’s a healthy sweet treat without the holiday guilt! The original recipe specified 1 1/4 cups whole-wheat pastry or barley flour. Use either option and make it your way.
1 cup buckwheat flour
1/4 cup tapioca flour
1/2 tablespoon baking powder
1/4 teaspoon each: cinnamon, cloves, and nutmeg
1/2 cup raisins or currants
1/4 cup chopped dates
1/4 cup dried cranberries or
1/2 cup chopped walnuts
3/4 cup cooked, mashed pumpkin (or winter squash)
1/2 cup maple syrup
2 tablespoons canola or sesame oil
1. Preheat oven to 350°F. Lightly oil a 9 by 5-inch loaf pan.
2. Combine dry ingredients and dried fruit and walnuts. Mix well and set aside. In a blender, combine sweet potatoes, maple syrup and olive oil until smooth. Combine wet and dry ingredients. Mixture will be quite thick.
3. Spoon into loaf pans. Bake for approximately 45 minutes. Bread should pull away from the sides of the pan. An inserted toothpick will come out clean when the bread is done.
4. Let cool 15 minutes before removing from pan.