Pumpkin Spice Bread
pumpkin_bread_2.jpg(another gem from the Whole Life Nutrition Cookbook)
Serve this gluten-free treat at your next Thanksgiving or Christmas meal, or simply serve it with a bean soup for an easy weekday meal. You can even replace the pumpkin with butternut squash for equally delicious results.
2 ¼ cups brown rice flour
½ cup tapioca flour
2/3 cup whole can sugar, lightly ground Chef’s Tip
2 tsp baking powder To make pumpkin or squash puree, scoop
1 ½ tsp xanthan gum out the freshly baked flesh from the outer
1 tsp baking powder skin and place into a food processor. Process
2 tsp cinnamon for about 2 minutes, or until very smooth.
1 tsp ground ginger Measure out desired amount of puree. You
½ tsp ground cloves may freeze the remainder in 2-cup containers.
¼ tsp nutmeg
½ tsp sea salt
2 ¼ cups pie pumpkin puree
¼ cup water (add only if needed)
1/3 cup melted virgin coconut oil or organic butter
2 tsp vanilla
1 cup chopped pecans, optional
1 cup Zante currants, optional
1. Preheat oven to 400 degrees F. Oil one 9×5-inch bread pan or two 8×4-inch bread pans.
2. In a large bowl, combine the brown rice flour, tapioca flour, sugar, baking powder, xanthan gum, baking soda, spices, and salt. Mix well.
3. Place pumpkin puree in a small bowl and whisk it together with the water, melted coconut oil, and vanilla. Pour the wet ingredients into the dry, and gently mix together being careful not to over mix. Add the ¼ cup of water if your batter seems too dry. Your pumpkin puree may have enough moisture already. Fold in chopped pecans and Zante currants if using.
4. Place batter into an oiled bread pan. (You can also make these into muffins) Bake for about 50 to 60 minutes for 9×5-inch loaf or 35 to 45 minutes for two 8×4-inch loaves or until a knife inserted in the centre comes out clean. Loosen sides with a knife and gently take out of pan and place onto a wire rack to cool.