Quick answer
For soft, moist gluten-free pumpkin bread or muffins, use Mom's Place Gluten-Free Pumpkin Harvest Bread or Muffin Mix and follow these simple baking tips.
Why this mix works for both bread and muffins
This mix is formulated to work for both a loaf pan and muffin tins, so you can choose your shape. The warm spices (cinnamon, nutmeg, allspice) are already blended in, giving you consistent pumpkin flavor without extra measuring.
Step-by-step baking tips
- Prepare your pan or muffin tin: Grease a 8x4-inch loaf pan or line a muffin tin with paper liners. For muffins, lightly spray the liners to prevent sticking. Check that your pan is the right size; a larger pan will make a flatter loaf.
- Mix the batter correctly: Follow the package instructions for wet and dry ingredients. Do not overmix—stir just until combined. Overmixing can make the gluten-free texture dense or gummy. Stop mixing as soon as no dry clumps remain.
- Fill and bake at the right temperature: For muffins, fill each cup about 2/3 full. For bread, pour batter into the loaf pan. Bake at 350°F. Check muffins at 18 minutes and bread at 45 minutes with a toothpick test. Ovens vary; start checking 5 minutes early to avoid overbaking.
- Cool completely before slicing: Let the loaf or muffins cool in the pan for 10 minutes, then transfer to a wire rack. Gluten-free baked goods are fragile when warm—cooling fully helps them set. Slicing too early can cause crumbling.
Product facts
-
Gluten-Free Pumpkin Harvest Bread or Muffin Mix: Makes one 8" x 4" loaf or 8-10 muffins. Includes cinnamon, nutmeg, and allspice. You get a ready-to-use spice blend, so no need to buy separate fall spices.
Gluten-Free Pumpkin Harvest Bread or Muffin Mix
