Pumpkin bread made easy with Cup4Cup Wholesome Flour
I have a confession to make:
I am not the world’s greatest baker.
Not even close.
I like—no, need—recipes that are simple. Like really easy.
(It doesn’t help that I have a tough time following directions. Seriously, every recipe I ever see, I have to mess with it. It’s some sort of bizarre compulsion. I always have to add or change something. I blame it on being a rebellious Aquarius. But I digress…)
And, being gluten-free, I need gluten-free products that are really easy to work with. I can’t handle complicated kitchen wizardry. And that’s why I love Cup4Cup’s Wholesome Flour Blend.
The magic behind Cup4Cup Wholesome Flour is that it’s an equal gluten-free substitution you can use in place of traditional gluteny flours. There’s no figuring out answers to questions like, if the recipe calls for this much wheat flour, how much gluten-free flour should I use in its place? Cup4Cup takes the guesswork out of baking. And I put it to the test recently when I baked my first-ever loaf of pumpkin bread.
Baking pumpkin bread was nothing short of terrifying. New recipes always scare me, and I’ve never ever successfully baked any kind of bread before. So I approached my kitchen with trepidation, bag of Cup4Cup Wholesome Flour in hand…
And I emerged victorious!
I started with this recipe here. The recipe in question is, of course, a traditional recipe that calls for gluteny flour. But it looked easy enough, so that’s why I chose it—confident that Cup4Cup would be a perfect substitute flour.
Of course, me being me, I changed up the original recipe with these modifications:
- Used Cup4Cup Wholesome Flour in place of traditional wheat-based flour
- Used sunflower oil instead of olive oil (I would have actually used olive oil, but I’d recently run out of it and had forgotten to buy more)
- Omitted the walnuts
- Added a half-cup more pumpkin than what the recipe originally called for—some folks commenting on the recipe said they did that and that the bread tasted better because of it
The recipe took very little time to prepare, and the Cup4Cup Wholesome Flour was super-easy to work with. I put it in the oven and sent up a little prayer to the gluten-free gods that I wouldn’t light the bread or my kitchen on fire somehow. I (very impatiently) waited the 60 minutes this bread took to cook, and when I finally took it out of the oven, I was really surprised.
It smelled like pumpkin bread. It even looked like pumpkin bread. I scraped off a little piece from the top and tasted it—and yes, it even tasted like pumpkin bread!
Not only that, but it didn’t taste “gluten-free.” You know what I mean. There was no grittiness, no weird aftertaste. The consistency was fantastic—pleasantly moist, not at all dry. The pumpkin and cinnamon flavor came through nicely. Even the flour’s flavor came through—it actually tasted wholesome and healthy!
Not only did I love this pumpkin bread, but so did my boyfriend, who isn’t gluten-free but thoroughly enjoyed this seasonal treat. He, too, agreed that it didn’t taste gluten-free and it was really delicious.
I’ll definitely be using Cup4Cup Wholesome Flour in more of my recipes. It was so easy to work with and produced great results. Another reason I love this flour is that I don’t have to take Lactaid if I use it (I’m lactose intolerant and will eat some dairy, but always need to take Lactaid with those products!). For me, it’s a truly allergy-friendly flour that hits all the right notes: tasty, safe, and easy to use. It even made me slightly less terrified to make bread—and that’s quite the feat!
Disclaimer: Cup4Cup Wholesome Flour was provided to me for review purposes. Under no circumstances has this affected the integrity of the article. If I didn’t love it, I wouldn’t cover it here. See my personal disclaimer for more details.