I love Fall. It smells like pumpkin, cinnamon, and nutmeg. OH SO GOOD! We don’t like baked “GF” goods too much, they usually have a very “bean-ey” taste to them (not to mention that they aren’t that good for you, they still are carbs, still raise your blood sugar), but I have this killer Pumpkin Bread recipe that is to die for, and I literally cannot wait to make it every year. I contemplated keeping the recipe a secret, but what’s the fun in that??
ingredients:
3 1/2 Cups GF All-Purpouse Flour (I use Bob Red Mills)
1/2 t Guar Gum (I don’t use xanthum gum because it derived from corn)
3 C sugar
2 t cinnamon
2 t nutmeg
1 1/2 t sea salt
2 t baking soda
1 C melted coconut oil or melted organic grass-fed butter
2/3 C water
1 15oz can of organic pumpkin
2 pastured eggs, beaten
directions:
1. preheat oven to 350 degrees
2. In large stand mixer, combine flour, guar gum, sugar, cinnamon, nutmeg, salt, and baking soda, mix well.
3. add oil or butter, water, pumpkin and eggs. beat until completely combined (about 1 min).
4. quickly add mixture to baking dish (bread loaf or muffins tins). Bake until toothpick comes out smooth.
cupcakes about 25 min, bread loaf about 50 min.
5. Serve with favorite cream cheese frosting.
ENJOY!
****to make this bread not gluten free, just omit the guar gum and use regular flour****
Elizabeth Horn 