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| Nutty Pumpkin Bread is Gluten Free, but you'd never know it |
The theme for Recipe Redux this month is Creative Quick Breads, just in time for the holiday season.
I love anything pumpkin and this time of year it is easy to find pumpkin soups, breads, coffee drinks, and ice cream. Yum! I love pumpkin bread, and wanted to create a gluten-free version for a potluck I’m attending where I know one of more of the guests are not eating gluten.
Using a store-bought gluten-free flour blend makes this recipe easier and faster to put together. I have had good success with the gluten-free flour mix from Bob’s Red Mill. This is a combination of garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour.
Nutty
Pumpkin Bread, Gluten Free (but you wouldn’t know it)
Ingredients:
1/4
cup butter, softened
1/4
cup coconut oil
1
banana, mashed
White
sugar substitute equivalent to 1/2 cup (I used 1/4 cup Truvia sugar blend)
Brown
sugar substitute equivalent to 1/2 cup (I used 1/4 cup Truvia brown sugar
blend)
2
eggs
1-1/2
teaspoons vanilla extract
1
15-ounce can pure pumpkin
2
cups gluten-free flour (I used Bob’s Red Mill gluten free flour mix)
2
teaspoons pumpkin pie spice
1
teaspoon baking soda
3/4
teaspoon xanthum gum
1/4
teaspoon salt
1/3 cup chopped walnuts
Directions:
Preheat oven to 325 degrees and spray 9x5-inch bread pan
with non-stick spray.
In a large bowl, combine butter, coconut oil, banana,
white and brown sugar substitutes; mix well. Add eggs, vanilla, and pumpkin.
Mix well.
In a medium bowl, combine flour, pumpkin pie spice,
baking soda, xanthum gum, and salt. Gradually add flour mixture to pumpkin
mixture, stirring only until combined. Do not over mix.
Pour into prepared baking dish and bake for 60 to 70
minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes
in pan on wire rack and then remove from pan. Cool completely on wire rack.
Makes 12 servings.
Nutrition
Information per Serving:
242 calories, 12 g total fat, 7 g saturated fat, 41 mg
cholesterol, 3 g dietary fiber, 4 g protein, and 167 mg sodium. One serving of
this low cost recipe provides an excellent source of vitamin A.
