Gluten Free Pumpkin Bread with Cardamom Honey Butter


We made this gluten free pumpkin bread using pie pumpkins harvested from our garden. The process of providing food for our family from our garden continues to be remarkable to me. I am constantly amazed by the exceedingly exquisite flavor of freshly harvested fruits and vegetables and the deep enjoyment I have in the whole affair of planting seeds, caring for the plant, and harvesting.

Gluten Free Pumpkin Bread

I roasted two pumpkins with the plans of making soup and bread from them. I set aside a cup of the roasted pumpkin, pureed it in a food processor, and saved the rest for soup.

We prefer to keep our foods low on sugar. Thus, the bread is lightly sweetened with honey instead of sugar. I serve this autumnal snack or breakfast with cardamom honey butter and the result is absolutely delicious.

Wet Ingredients:
1 cup pumpkin puree
½ cup honey
1/4 cup whole milk yogurt
2 eggs
⅓ cup browned butter
1 tbsp vanilla extract

Dry Ingredients:
2 cups gluten free flour mix
1 tbsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
¼ tsp cardamom
¼ tsp salt

Place the pumpkin puree, honey, and eggs in either a stand mixer fitted with the whisk attachment or a large bowl and mix until well blended. Add the browned butter and vanilla extract and continue to mix until all the ingredients are well incorporated.

Sift all the dry ingredients into a separate bowl and stir until well blended.

Either with the stand mixer now fitted with the paddle attachment or if working by hand switching to a spatula fold the dry ingredients into the wet ones until just blended (be careful to not over mix).

Pour batter into a greased and/or lined bread pan or muffin pan. These gluten-free baking experiments tend to turn out better when I bake them in either muffin pans or mini-bread pans. I struggle to get the middle to bake properly when I use a larger vessel.

Bake muffins or mini-loaves at 350 degrees for 20-25 minutes or 45-50 minutes for regular sized loaves.

Compound Butter

½ Cup butter at room temperature
2 tsp honey
¾ tsp cardamom
¼ tsp nutmeg
1 pinch cinnamon


Place all ingredients in a bowl and mix until well incorporated.