Book of Yum

Pumpkin week continues at the Book of Yum, and how could we have a pumpkin week without a pumpkin bread? A reader commented recently that they tried my gluten-free, dairy-free banana bread with pumpkin instead of banana, and loved the results. I was so intrigued I had to try it for myself. I’ve made it several times, with different variations each time. The first time I made a super-healthy version with date sugar instead of regular sugar and a quinoa flake pecan crumble on top. (The topping had Quinoa flakes with crumbled pecans and a tablespoon of date sugar held together with a splash of canola oil.) But more recently, I made a simpler version with regular, easy-to-find sugars in honor of the upcoming Halloween weekend. Toddler Yum helped me pour and stir. Just as I was about to pour it in the bread pan, she pleaded “cupcakes? cupcakes?” Oops. I forgot that my little goblin Yum is a little obsessed with breads of the muffin-cupcake persuasion after some happy mini cupcake experiences in the Big City (New York). The pan was already greased, so we went ahead and baked this recipe as a bread, but I bet it would be wonderful as a muffin! Imagine the super-healthy version with slightly naughty topping in a mini-muffin tin. Hmmm… I might have to do a follow-up post. But, because Halloween is literally right around the corner, here’s our family pumpkin bread recipe! Enjoy!

Other Pumpkin Recipes this week..
Cashew Milk Pumpkin Chocolate Smoothie
Other Pumpkin Recipes at the Book of Yum
A gluten-free dairy-free Pumpkin Bar Recipe
Vegan Coconut Pumpkin Pie Recipe
Kabocha Savory Pumpkin Soup Recipe

Shared with Gluten-free Wednesdays

Gluten-free Dairy-free Pumpkin Bread Bread  Alternative Grains  American

Ingredients 2 cups brown or white rice flour OR your favorite all purpose gluten-free flour blend* 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 C brown sugar** 1/4 cup white sugar** 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp clove 1/4 tsp allspice 2 eggs, beaten 1/2 tsp GF vanilla (I use Kirkland, the Costco brand) 1 1/2 cups canned pumpkin puree 1/2 cup canola oil Optional: Sprinkle top with raw sugar Directions Preheat oven to 375F. Prepare a 9*5 bread pan by greasing with dairy-free shortening like Spectrum. Combine dry ingredients in a large bowl and whisk together. Make a well in the center and add your eggs, vanilla, pumpkin, and canola oil. Gently fold ingredients together. When combined, spoon into your bread pan. If desired you can sprinkle top with raw sugar. Bake for about an hour or until a toothpick comes out clean. Enjoy! Notes *This time I used 1 cup sorghum, 1/2 cup tapioca starch, 1/4 cup potato starch (cornstarch or arrowroot could be substituted), and 1/4 cup almond flour *I have also tried 1 cup sorghum, 1/2 cup arrowroot starch and 1/2 cup of almond flour for a healthier and allergen-friendly version **For a healthier fancy-pants version, you can substitute date or coconut sugar for the brown and white sugar. You can also reduce the sugar to a total of 1/2 cup if you prefer a healthy breakfast bread with your coffee.

Rating:  8 Original Source:  The contents of my brain, adapted from my banana bread recipe. Recipe ID:  1573 Added:  October 27, 2011 Last Modified:  October 27, 2011

Those of you who follow this blog know I love fancy shmancy herbed and spiced breads. Sign me up for some rosemary-sundried tomato bread or onion rolls any day. I also love sweet breads- gluten-free cinnamon swirl, norwegian julekake. They make my pulse beat faster. If I could eat gluten-breads, I would try every fun variety of bread out there. But, as it is, I can’t eat gluten, so I have to make my own fun varieties. Delightful as fancy breads are, though, we still need a homespun everyday bread for lovelies like bread and butter (or soy free margarine), veggie sandwiches (hummus and avocado, how i love thee), and toast with meyer lemon marmalade. This bread is a vegan, rice free everyday sandwich bread inspired by an earlier roll recipe. I hope you enjoy! It makes one large loaf and will fill a 9*5 pan quite full or a slightly larger pan less full. Two half loaves are pictured- I made a sweet version as well as this one with one dough recipe.

*Looking for Adopt a gluten-free blogger? It is hosted by Shirley of Gluten-free Easily this month.

shared with Gluten free Wednesday

Sorghum Sandwich Bread Recipe Bread  Alternative Grains  American

Ingredients 3 tbsp. ground flax combined with 3/4 cup water in food processor (or, if you eat eggs, 3 eggs whisked together) 1/4 cup oil 1/4 cup sugar 1 1/4 cups hemp milk (or other GF dairy alternative) 1 tsp. salt 1 TBSP xanthan gum 1/3 cup potato starch (NOT flour) or arrowroot or tapioca starch 2 cups sorghum flour 1 cup arrowroot or tapioca starch 1/3 c. GF teff or buckwheat flour (any wholegrain flavorful flour) 1 TBSP active dry yeast 1 tsp. apple cider vinegar Extra hemp milk for brushing kosher salt flakes (optional) Directions Grease bread pan and dust with flour. Preheat oven to 375 F. Blend or process flax and water until you have a frothy, egg-like texture. Pour into bowl of heavy duty mixer and then add oil, vinegar, and sugar, combining. Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs. Use spatula to spoon into bread pan. Brush top with non-dairy milk and sprinkle with (optional) kosher salt. Let rise until doubled in size. This usually takes 30-50 minutes. Don’t let it over-proof. Put in oven and bake for 45 minutes to an hour. You know it is done when it is golden brown and sounds hollow when you tap it. Remove from oven and place on cooling rack. Resist urge to tear into it like a starving wolf. Well, try. When it has cooled completely you can slice into it. You can cut it immediately before serving or if you want to freeze it, slice it all, wrap in saran wrap and freeze in a ziploc bag.

Rating:  8 Original Source:  Adapted for allergens (including rice) from my Adeena’s rolls recipes. Please do not replicate without my written permission. Thanks! Recipe ID:  1512 Added:  August 17, 2010 Last Modified:  August 19, 2010