Fall is in the air. How about making Pumpkin Bread this weekend?
2 cups all purpose gluten-free flour (we use Bob’s Red Mill All Purpose Baking Flour, Gluten Free)
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 fifteen-ounce can pumpkin purée
2/3 cup packed brown sugar
1 tablespoon cinnamon
1/4 teaspoons allspice
1/4 teaspoons cloves
1/4 teaspoons nutmeg
1/2 teaspoons ginger
(1 1/2 Tablespoons Pumpkin Spice mix can be used instead of above individual spices)
2 teaspoons vanilla extract
1/2 cups chopped walnuts (for tree-nut allergy pumpkin seeds may be substituted)
1/2 cups chopped figs, dates or raisins
Preheat oven to 350oF.
Line a loaf pan with parchment paper, or lightly grease with oil.
Mix together the flour, baking powder and xanthan gum in a large bowl.
In another bowl mix the pumpkin purée, brown sugar, spices, vanilla extract, walnuts and figs (or dates or raisins). The result is like a very thick batter or very wet dough.
Fold into the loaf pan, smoothing out the top.
Bake for 50 minutes at 350oF.
Remove from oven and let cool before slicing.