Friday, July 15, 2011

Gluten-Free Pumpkin Bread

Looking back on the recipe posts,
it occurred to me that the recipe for pumpkin bread
has not been added.
I don't know how I could have overlooked this one.
It's my Lil' Guy's absolute favorite breakfast.
In fact, yesterday morning he told me his mouth
was watering just waiting to eat some! 

Gluten-Free Pumpkin Bread

1 C gf flour mix                                      1/2 t baking soda
1 t baking powder                                 1/2 t salt
1/2 C sucanat or brown sugar           1/2 C pureed pumpkin
1/4 C light olive oil                               1 pckg. pear sauce
2 handfuls chocolate chips

Combine dry ingredients in medium bowl.  Whisk to sift.  Add wet ingredients and stir until well combined.  Stir in chips.  Preheat oven to 350 degrees.  Grease loaf pan and pour in mixture.  Bake 35-45 minutes, pausing at 25 minutes to cover if getting too dark.
Makes 1 loaf (8-10 servings).

Less is more when it comes to ingredients, IMO.

Sucanat is used instead of refined sugar.

Organic pear sauce is added
to almost all the gluten-free baked goods
we make, as it adds moisture without changing intended flavors.
I buy these in bulk when they are "buy one, get one free"
at our local market.  Coupons can usually be found
too, so the savings is appreciable.

Calabaza pumpkin is purchased
from our local organic farmers
at Barefoot Gardeners and frozen after cooking.
We use a lot of it and thankfully, they
always seem to have it available.

We use Enjoy Life chocolate chips,
as they are dairy, gluten and soy free.
Chocolate makes everything taste better, no?

This recipe works great for the toaster oven.
Lil' Guy has his own designated Fire King loaf pan
so contamination is not an issue.

Just because it's summer,
doesn't mean  you can't enjoy some pumpkin!

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