Pumpkin Gingerbread


Even gluten free, this recipe makes a nicely domed, moist loaf of pumpkin gingerbread.  If you like, you can increase the spices.  Once I doubled all of them by accident and the loaf still turned out delicious, even if you couldn’t really taste the pumpkin anymore.

Original recipe


Pumpkin Gingerbread
Adapted from All Recipes

Yield: Two 9″ x 5″ loaf pans

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 1 (15 oz) can pumpkin puree
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder


  1. Preheat oven to 350ºF. Lightly grease two 9″ x 5″ loaf pans.
  2. In a large mixing bowl, beat sugar, oil, and eggs until smooth.
  3. Add water and beat until well blended.
  4. Beat in pumpkin, ginger, allspice, cinnamon, and cloves.
  5. Beat in baking soda, salt, and baking powder.
  6. Beat in flour.  If using normal flour, beat, just until combined.
  7. Divide batter between pans.
  8. Bake for 1 hour 10 minutes if using gluten-free flour, or 1 hour if using normal flour.  A thin knife inserted near the center should come out clean.

Mango Bread


This mango bread recipe works particularly well gluten free.  When I brought it to a party, one guest, who normally avoids gluten-free foods, unknowingly ate a slice of it and was shocked to learn that it had no gluten.


Mango Bread
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 9″ x 5″ loaf

  • 3 eggs
  • 3/4 cup flavorless oil, such as canola or safflower
  • 2 1/2 cups gluten-free OR all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup packed light brown sugar OR 1/2 cup white sugar + 1 dollop molasses
  • 2 cups diced mango (from 1 large peeled and pitted mango)
  • 3/4 cup moist, plump golden raisins (optional)
  • grated zest of 1/2 lime (optional)


  1. Center a rack in the oven and preheat to 350ºF.  Line a 9″ x 5″ loaf pan with aluminum foil and butter or use cooking spray on it.
  2. Put pan on insulated baking sheet or on 2 regular baking sheets stacked on top of each other, to prevent the bottom from over-baking.
  3. In a bowl, whisk eggs, oil, and molasses (if using) together.
  4. In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, spices, and salt.  If using brown sugar, rub it between your palms into the bowl to break up lumps.
  5. Pour in wet ingredients over the dry.
  6. Using either a wooden spoon or a stand mixer with a paddle attachment on low speed, stir until blended.  The batter is very thick and hard to mix, so I recommend using a mixer.
  7. Using a wooden spoon, stir in mango, and raisins and zest, if using.
  8. Using a rubber spatula, scrape batter into loaf pan and smooth the top.
  9. Bake for 1 1/2 hours, or until bread looks golden brown and a thin knife inserted in the center comes out clean.  If the bread browns too much while baking, you can cover it loosely with a foil tent.
  10. Transfer loaf pan to wire rack and cool for 5 minutes.  Remove bread from pan and foil and cool to room temperature on a wire rack.  You can wrap it tightly in plastic wrap and keep it at room temperature for up to 4 days.  This bread will actually taste better the day after it’s baked, as the spices and fruit flavor will intensify overnight.

Banana Bread


If you have overripe bananas, here is one way to turn them into a delicious snack!  The batter is very quick to make (great for a weekday evening), and then you just toss the loaf in the oven for an hour.

Original recipe

Banana Bread
Adapted from All Recipes

Yield: one 9″ x 5″ loaf

  • 2 cups gluten-free OR all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup brown sugar (see here to make your own)
  • 2 eggs, beaten
  • 2 1/3 cups mashed overripe bananas (roughly 3 bananas)


  1. Preheat oven to 350ºF. Lightly grease a 9″ x 5″ loaf pan.
  2. In a large bowl, cream together butter and brown sugar.
  3. Stir in eggs and mashed bananas until well blended.
  4. Stir in baking soda and salt.
  5. Stir in flour, just to moisten.
  6. Pour batter into prepared loaf pan.
  7. Bake for 60 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.