its going to be a gorgeous, sunny 75 degrees today in boulder, colorado. the cherry on top? its opening day at the boulder farmers market !!!! i'm super excited to head over there this morning. if you are local to boulder and you havent been there yet, GO! there are tons of gluten free + dairy free goods and a beautiful abundance of local organic fruits + vegetables. its a feast for the eyes to say the least. i plan on bringing my camera so i can capture all of the colors + textures.
on another note, last weekend i took some family pics for one of my friends at work - i got to capture some good shots of the lovely family - check out the pics on my flickr page!
now, on to this spiced pumpkin bread i was raving about...
|fall vs. spring|
spiced pumpkin bread
- 1 c gluten free flour mix (not containing xanthan or guar gum - i used king arthur a/p gf mix)
- 1 c sorghum flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1.5 tsp guar gum
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg - freshly ground
- 1/8 tsp cardamom - omit if you dont have this handy
- 1 can pumpkin puree (not spiced)
- 1 c packed brown sugar
- 1/4 c canola oil
- 2 tbsp pure maple syrup
- 2 tsp vanilla extract
- 2 tsp lemon zest
sure, these are definitely fall flavors - but this is such a yummy comfort food. super moist and easy to enjoy any time of the day. i've been sporting this for breakfast for the past week. i cant wait to try making variations of this bread (using pumpkin) - its such a healthy addition that lends breads a tremendous amount of moisture. i'm already brainstorming ideas, so get ready.