Monday, October 22, 2012

Gluten-Free Dairy-Free Pumpkin Bread

 Weird conversation one might have with her husband on a Monday morning.

It's 7:00 a.m. I am standing at the sink washing dishes and getting the kids' breakfasts ready. My husband comes downstairs ready to leave for work.

MIKE: Do you need some money?

ME: What?

MIKE: Do you need some money? (Reaching into his pocket.)

ME: What are you talking about?

MIKE: Do you need money for the week? I can give you some.

ME: (Still confused.) Um, do you think it's 1950 and you're giving me my allowance for the week? Cause that's just weird.

MIKE: If this was 1950 then I would expect my slippers and a cigar waiting for me when I got home from work.  (Note: Mike neither wears slippers or smokes cigars.)

ME: If you are using that as a metaphor, I think it's safe to say that already happens.


MIKE: I have no idea what you are talking about, but I can guarantee if this was 1950 you would not be using such big words and and complex concepts.

On to pumpkins.

So I have a garden full of sugar pumpkins out in the backyard so thick with vines, Mike had to stop cutting the grass around it. So it's like a jungle pumpkin patch. I roasted my first pumpkin from it a few weeks ago and decided to try a recipe for gluten-free, dairy-free pumpkin bread.

I only changed a few ingredients so all credit should really go to this recipe. I thought it would be just for me, but the kids downed half a loaf out of the oven. I forgot how moist pumpkin makes everything.

Make it. It's good.

Gluten-Free, Dairy Free Pumpkin Bread

Makes 2 Mini Loaves


1 cup Bob's Red Mill GF all purpose baking flour
1/2 cup almond flour
3/4 cup coconut palm sugar
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon baking soda
3 teaspoons pumpkin pie spice
Pinch salt
2 eggs
1/2 cup grapeseed oil
1/4 cup water
1 cup pumpkin puree (I used fresh and I did not bother to run it through the food processor)


Preheat the oven to 350 and grease two mini-loaf pans and set aside. In a large bowl, mix together the Bob's Red Mill flour through the salt. In a small bowl, mix together the eggs through the pumpkin puree. Add it to the dry mixture and divide evenly among two pans. Bake for approximately 30 minutes or until a toothpick inserted into the middle comes out clean.

Allow to cool for ten minutes and then remove from pan and cool on wire racks. Refrigerate!

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1 comment:

  1. Your pumpkin bread looks just delicious! It's wonderful it's GF and Dairy Free too!


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