So, yes… I am stalling. I have almost finished my post about our unwelcome houseguests, but I am just not feeling it lately- so for today, a recipe! This is dedicated to my dear friend over at http://hotmesskitchen.blogspot.com/ I hope you like it!
Basically this is gluten free pumpkin loaf that I play around with… sometimes I even load it up with gluten (shhhh…). It really has a lot more to do with what I have in the pantry than anything else, because out here in Folger there is no running to the store to grab a little bit of this or a smidgen of that!
(Note: I really need to get more on top of taking pictures as we go.. I am working on that… please be gentle with me- I am so new!)
Fresh and moist... and very delicious! Gluten Free Pumpkin Loaf
Donna’s Gluten Free Pumpkin Loaf (yields 2 loaves)
Preheat the oven to 350 degrees Fahrenheit, grease 2 loaf pans
2 cups brown sugar
3/4 cup maple syrup
1 cup apple sauce (you can use veg oil in equal parts)
1/2 cup ground flax
1 cup of raisins soaking in 2/3 cup of water
1 can pumpkin puree (14-16 oz)
2 1/2 teaspoons ground ginger
1 1/2 teaspoons each ground allspice, ground cloves
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
3 cups gluten free flour (I make my own combo with what I have on hand)
2 teaspoon gf baking soda
1 1/2 teaspoon salt
1/2 teaspoon gf baking powder
*I do not add zantham gum or anything like it… I just allow the mixture to sit a while to allow the ground flax to do its thing before baking!*
Combine sugar, maple syrup, apple sauce and eggs in a large mixing bowl. Mix until well blended, add raisins with the water and the ground flax, mix well again and then set aside.
In a smaller bowl combine the pumpkin puree with all of the spices then add to the larger bowl of sugar mixture.
Combine flour (s), baking soda, salt and baking powder and then add to the wet ingredients and mix until just evenly combined. Divide batter evenly between the pans and allow to sit for another 15 minutes or so before adding to the oven. Bake until the middle tests clean- roughly an hour. Cool partially in the pan, then remove to cool completely on a wire rack… but eating when it is warm is definately delicious too!!
One word of warning- don’t leave the kitchen to chat online about the latest political crisis… or small people may try to help themselves through means of repeatedly stabbing at the loaves and spooning out the middles… I prepared four today and frankly even the one I selected to give to my neighbour was a sad sight!
One of the violated loaves
At first they did try to maintain their innocence… but eventually the crumbs tumbling out of their protesting wee mouths sold them out!
It was apparently rather filling...