Sunday, October 28, 2012

Spiced Pumpkin Bread

Happy halloweekend everyone! Hopefully, you whipped out your costumes that you're allowed to wear 1x a year and it be okay to be a cat, turtle, duck, shower curtain- whatever floats your boat! This year, I was just a kitty cat (would you expect anything else from me?!). But I like to celebrate differently- i was craving some sort of pumpkin and decided to make this pumpkin bread! At one of the culinary schools I visited, the chef prepared for us a pumpkin bread. I took similar measurements, and just did many substitutions. My first attempted bread seemed to be too dense, so I added a little more flour and got a better result! This bread is so delicious and the pumpkin definitely is the key note in this. Omnomnomnom
Spiced Pumpkin Bread
1-9x5" loaf pan

1 1/2 cups ap gluten free flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup brown sugar
2 flax eggs (or 2 servings ener-g egg replacer)
1 teaspoon vanilla
1 cup pumpkin puree
1/4 cup almond milk
1/3 cup coconut oil, melted

a handful of walnuts (optional)

1. Preheat oven to 350 F and grease and flour your 9x5" pan
2. In the bowl of your stand mixer, add the flax eggs and brown sugar and beat on medium until the sugar is quite dissolved. Slowly incorporate your coconut oil while beating.
3. Add the rest of the wet ingredients- vanilla, pumpkin, and almond milk, and mix until fully incorporated.
4. Next, sift your dry ingredients into a medium mixing bowl (flour, baking soda and baking powder, cinnamon, nutmeg, cloves, salt). Once sifted, add the dry ingredients into the wet ingredients, while your mixer is running on low (do this in 3-4 batches, because you don't want all the flour to fly up in your face!). Let it beat for a few minutes, until fully incorporated.
5. Turn off your mixer, and scrape out your batter and place it into the loaf pan. If you want, before you put it in the loaf pan, you can incorporate the walnuts in the batter. I liked mine on top, so I didn't do this.
6. Once your batter is in the loaf pan, "drop" it 3 times-so there are no air bubbles in the loaf.
7. Sprinkle walnuts on top, and bake for 1 hour and 20-30 minutes. Allow it to cool for 30 minutes before you dig in!

Little iggy was sooo sleepy- he didn't want me doing my homework!

1 comment:

  1. CUTE picture :) Made me laugh! And the recipe looks awesome! Thanks for linking up at our Gluten Free Fridays party last week! have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week! Domata will be sponsoring our party! They will be giving away a box of each of their gluten free products: Recipe Ready Flour, Seasoned Flour, and Pizza Crust Mix. Cindy from

    The party will start at 7 pm tonight (eastern)