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Saturday, April 2, 2011

spiced pumpkin bread -- gluten free + dairy free

i might be going out on a limb here - but this might very well be my favorite non-chocolate gluten and dairy free baked good thus far. super decadent and moist - this spiced pumpkin bread is a wonderful addition to my (and hopefully yours) repertoire. this bread drums up thoughts of the fall, despite springs presence.

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
preheat oven to 350. grease and flour the inside of a loaf pan. in a bowl whisk together dry ingredients (not including brown sugar). in a  separate bowl or in a stand mixer combine brown sugar, oil, maple syrup, vanilla extra and lemon zest on medium speed. slowly stir dry ingredients into wet until combined. pour batter into greased and floured loaf pan. place in center of oven and bake for 50 minutes. test for doneness with a toothpick - by inserting it into the center of the loaf. when the toothpick comes out clean, the bread is done. if you need to bake the bread for add'l time - check it every 5 minutes. when done, remove from oven place loaf pan on cooling rack and allow to cool 10 minutes. remove bread from loaf pan and allow it to cool completely on the cooling rack.

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.

24 comments:

  1. Thank you so much for sharing this pumpkin bread at Eats and Treats!! I love pumpkin bread and this looks moist and delish!!

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