Dairy-free Gluten-free Pumpkin Bread for your little Goblins (and grown-ups too!)

October 27th, 2011 yum Posted in Bread, Dairy Free, Pumpkin 23 Comments »

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
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

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!

*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.

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Pumpkin Week at the Book of Yum: Pumpkin Smoothie Recipe

October 24th, 2011 yum Posted in Dairy Free, Easy, Egg Free, Pumpkin, Smoothie, Soy Free, cashew 4 Comments »

Welcome to Pumpkin Week! I’ve had a fondness for pumpkins since I was a little kid picking out my pumpkin for a Jack O’lantern. Then I moved to Colorado and made friends with a pumpkin patch with a delightful assortment of pumpkins and squash, hay rides and mazes for the kids (and those who were kids at heart). I discovered the joy of bringing baby pie pumpkins home and roasting them in the oven for homemade gluten-free pumpkin pie. When we finally bought a house in California last year where we could have a garden, I knew I wanted to plant pumpkins so I could realize a childhood dream and grow my own pumpkin for a jack O’lantern. Of course I thought pies with homemade pumpkin would be a nice perk, too. Our pumpkins vined their little hearts out in the garden and produced some darling beauties. I haven’t had the heart to cut them open and bake them yet, although I did roast one of the spaghetti squash that we grew. It was very yummy.

As autumn has set into California with its fickle, spring-like nature that alternates cool days with sunny days and the nights turn crisp, I find myself craving pumpkin. This week I will be sharing two (possibly three) pumpkin recipes with you and hosting a pumpkin recipe mr. linky on Friday, so stay tuned.

I’ll start the week with a healthy drink for a dairy-free Chocolate Pumpkin Cream Smoothie that sounds naughty but isn’t really. Toddler Yum heard the word “chocolate” and slurped it down like nobody’s business, which made me happy. I hope you will enjoy it as much as we did!

One note- the avocado is there for the additional healthy fats and creaminess. It does add a little flavor so the cocoa is absolutely necessary for smoothing the flavors together, in my opinion. Do be careful not to add too much banana as the flavor is quite strong. It is mostly there for the sweetness, so if you prefer another mild fruit, feel free to experiment.

As part of the Tastemaker program with Foodbuzz, I got the nifty Tervis Tumbler pictured. I thought it might be fun to participate, and we can always use another bpa free, dishwasher safe cup for Toddler Yum. Their 8 oz toddler-sized tumblers look interesting. I might have to get some cups made for Toddler Yum!

Here are some additional recipes for Pumpkin Smoothies:
Pumpkin Smoothie with Ginger and Maple Syrup
Sugar-free Pumpkin Smoothie with Coconut Whip
Pumpkin Smoothie with Homemade Hemp Milk
Silken Tofu Pumpkin Smoothie
Pumpkin Smoothie with Flaxseed and Soy
Pumpkin Smoothie with Protein Boost
Pumpkin Smoothie with chia and almond milk
Pumpkin Smoothie with Yogurt
Brown Sugar Sweetened Pumpkin Smoothie

Other Foodbuzz folks put some interesting things in their Tumblers:
Juiced tangerine limeade

Chocolate Pumpkin Smoothie
1/2 cup cooked pumpkin (canned ok)
1/2 avocado (peeled and without the pit)
1 cup homemade cashew milk* (or favorite non-dairy milk of choice)
1 tbsp agave or your favorite liquid sweetener (such as homemade simple syrup. Do NOT use honey as it has too much personality)
1 tbsp cocoa powder (NOT optional, although carob powder might be a good substitute if you are sensitive to chocolate)
1 small frozen banana

1 nutmeg for grating

Combine ingredients in your blender (a cheap-o blender will be just fine) and process until smooth and creamy. Pour in a glass or cup and grate nutmeg on top for serving. Enjoy!

I am curious about what it would taste like frozen into a popsicle- I think it might be pretty tasty.

I also considered adding 1/2 tsp of vanilla. I might do that next time. You can also add a pumpkin spice type blend of spices. I like Penzey’s Cake or Baking Spice.

*CASHEW MILK RECIPE: I made one big batch of cashew milk that I used in recipes for several days. I soaked 1 cup of cashews overnight with enough water to cover and then drained them, discarding the liquid. I blended them together with water up to the top of my blender (measuring 5 cups including the cashews), to make a milk which I did not strain. I stored it in the refrigerator in a glass pitcher to use as needed.

For drinking or to use in hot cereal, I add a drop of vanilla and a little agave to the milk.

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