GF Pumpkin Bread
Everyone has fall traditions that bring back the best memories each year and pumpkin bread is one of mine!! We make ours gluten-free but I promise you will not notice or care. It smells like heaven when it’s baking. I like mine toasted with butter. Yesssssss.
So, in order to focus on the lovely "every day" I've put together a calendar full of fun fall activities: a visit to Helen, a trip to the pumpkin patch, apple picking, and something fun for Halloween to be sure. What makes me happy is being around people I love, feeling the cool breeze, making things, cooking our favorite chili, taking pictures, being creative, and that is what I want to focus on.
Pumpkin Bread
(oh, and it's gluten-free!)
adapted from this recipe for
You will need:
1/2 (15 ounce) can pumpkin puree
2 eggs
1/2 cup vegetable oil
1/3 cup water
1-1/2 cups white sugar
1-3/4 cups pamela's baking mix
2 teaspoon ground cinnamon
1 teaspoon all spice
Method:
Preheat oven to 350. Grease one 8.5" inch loaf pan.
In a mixer, cream together pumpkin puree, eggs, oil, water and sugar until well blended.
In a separate bowl, whisk together baking mix, cinnamon, and all spice. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pan.
Bake for about 50 minutes in the preheated oven. Done when toothpick inserted in center comes out clean. No one will know this pumpkin bread is gluten-free. It is so moist and delicious and perfect warm out of the oven with a little butter on top. Enjoy!