I am wondering who else is right there with me this time of year craving comfort? Comfort in clothes, comfort in food, and comfort in warmth. My blog posts have been all about bread lately and thank God they are made healthy now-a-days with vegetables, grains, protein and fruit added. Using only the best freshest ingredients will ensure the most flavorful dish! Often the foods that everyone most enjoys are foods that that focus on breaking bread together, sharing a good cup of tea or wine in an intimate and personal manner rather than slaving over a hot oven. Make this Gluten Free Pumpkin Bread ahead, and enjoy with family and friends!
Pumpkin is by far my most sought out ingredient as soon as September 1st hits the calendar. Pumpkins are beautifully effective in also setting the mood in a home for Fall. Sprigs of pine and clusters of mini pumpkins scattered on mantels and banisters are inexpensive ways to make the evening your own! So I hope you are enjoying fall as much as we are- with lots of bread breaking with family and friends! xo!
- 1⅓ cup Gluten Free Flour
- 1 cup brown sugar
- 2 tsp. baking soda
- 1 15 oz can of Pumpkin
- 4 eggs
- 1 cup honey
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 1 tsp. salt
- ½ cup applesauce
- Grease the bottom and ½ inch up sides of two 7-1/2x3½-x2-inch loaf pans; set aside. In a very large mixing bowl beat brown sugar, honey, applesauce and pumpkin with an electric mixer on medium speed. Add eggs and beat well; set aside.
- In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and to sugar/wet mixture, beating on low speed after each addition just until combined. Spoon batter into prepared pans.
- Bake in a 350 degree F oven for 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves.