More Pumpkin...

Last year I decided to try something different than the traditional pumpkin pie for Thanksgiving.  While reluctant to break from tradition, the recipe I found from Bobby Flay was enough to entice me, but then the question of making it gluten-free successfully was still looming.  I am happy to report, it worked beautifully!

Start with delicious Pumpkin Bread...add a few other ingredients and you are left with Pumpkin Bread Pudding with a Spicy Caramel Apple Sauce.  Add a scoop of vanilla bean icecream and life is good!  Having southern roots, bread pudding is something I love, but my husband is not such a fan.  I am happy to report he has been converted to a bread pudding lover also, at least for this one!

The great news with this recipe is that you can make the pumpkin bread by itself also.  Add a cup of chocolate chips to the batter and you have a second delicious option for a dessert that is sure to please your family and friends. Also, if gluten is not an issue for you, use 1 3/4 cup all purpose flour instead of the three gluten free flours in the recipe and omit the xanthan gum. Here is the pumpkin bread recipe to start your week and I will post the Pumpkin Bread Pudding recipe to round out your week in a few days.

Pumpkin Bread:

4 Tbsp butter or margarine, softened

1 cup gluten-free flour blend 

1/2 cup millet flour

1/4 sweet sorghum flour 

1/2 teaspoon fine salt

1 teaspoon baking soda

1/2 tsp xanthan gum 

1/2 teaspoon baking powder

1/2 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 cups sugar

1/4 cup honey 

1/4 cup canola or vegetable oil

8 ounces (scant 1 cup) unsweetened pumpkin puree

2 large eggs

2/3 cup water

Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray. 

Whisk together all flours, salt, baking powder, baking soda, xanthan gum and spices in a small bowl.

In the bowl of a standing mixer with the paddle attachment, beat the 4 tablespoons softened butter, sugar, honey and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely...or slice and enjoy warm with a nice cup of coffee or glass of milk.