P U M P K I N S P I C E…and everthing nice.
It was cold and rainy this morning which is the perfect recipe for all your baking creations to come alive! In this case, a vision of a gluten free pumpkin spice bread came to life; and boy oh boy, it was delicoius.
This recipe is great throughout all the months of chilly weather. Also, it’s an incredibly easy recipe containing a short ingredients list (so who would complain?). A rich, moist bread that hits the spot as you sink your teeth into it is just what you need for this season and I’m here to deliver.
Recipe: Pumpkin Spice Loaf
Preheat oven to 350 degrees and then grease and flour a 5 x 6 in. bread pan.
- * 1 3/4 cup of Bob’s Red Mill Gluten Free Flour
- 3/4 cup of pumpkin pie puree
- 1/2 cup of cane sugar
- 1/4 cup of coconut oil
- 1/8 cup of coconut sugar
- 2 large eggs
- 1 tbsp of pumpkin spice
- 1 tsp of double acting baking powder
- 1/2 tsp baking soda
- dash of salt
* This gluten free flour is a one-to-one mixture that has a blend of gluten free flours and xanthan gum that hold very well when used in baking.
In a medium size bowl cream the pumpkin puree, sugar, eggs, coconut oil, and 1tbsp of pumpkin spice together.
In a separate bowl, sift together flour, salt, baking soda, and baking powder.
Add the dry ingredients to the wet mixture 1/4 cup at a time. This helps to create a smooth batter.
Pour the mixture into the greased and floured pan and sprinkle the coconut sugar on top. Then, pop it into the oven and set the timer for 40-45 minutes. Use a tooth pick to check if the inside is cooked all the way through, it should come out clean when done.
Let it cool for 10 minutes before cutting into it. Yes, I know this will be hard, but you can do it.
Now dig in peeps. You’ve earned it!
Best enjoyed with a warm cup of coffee and good company (a thick blanket is optional as well).
I hope you enjoy this pumpkin delight!
~ xoxo ,