Fall has always been my favorite time of year. I just love the warm days and cool nights. Living in New England the colors can get pretty intense on our maple trees. Growing up of course summer was the season for me than, the hotter it was the better and the more sun I got the better, I remember laying in the sun and if I didn’t get burned, I didn’t do a good enough job of tanning. Of course, that was back in the 80’s. Today I can imagine sitting in the sun lie that, I mean I don’t even like the heat anymore. Fall however I have loved all my life, with the harvest coming in all the great vegetables and fruits. Going Apple picking is definitely one of my favorite fall pastimes.
One funny thing though, I never grew up with pumpkins or gourds. It was not until I came to the states in 1990 when I, for the first time saw a pumpkin and did pumpkin carving. Over the years I became more aware of all the good and delicious things you can actually make with pumpkin. Before I became gluten-sensitive, I love to bake anything and everything, especially in the fall and the winter, from pies to breads, cakes, and cookies my mouth is starting to water just thinking about it. Now that I’m gluten-free I had to relearn my baking skills; I am getting their slowly but surely.
One of my favorite American baking goods is pumpkin bread, I could eat a whole loaf in one sitting. It’s just that good. Anything pumpkin really other than pumpkin pie, for some reason I have not warmed up to it as much.
I love to add many add-ins to my breads such as different kinds of nuts and dried fruit sometimes hemp seeds, chia seeds. I feel it make the bread so much hardier and healthier, don’t you think?
So, coming up with a gluten-free version of my own, I find a very plain jane gluten-free pumpkin bread recipe and change things around add things into the recipe to make it my own. I have to say this one so far has become my favorite, so get ready to bake.
Before we start:
Preheat oven to 350 degrees
Grease loaf pan with coconut oil set aside!
1 ½ cups of Almond Flour
¼ cup of King Arthur Measure for measure gluten-free flour
¾ teaspoon Baking Soda
1 teaspoon ground Cinnamon
¼ teaspoon ground Nutmeg
¼ teaspoon Allspice
¼ – ½ teaspoon ground Cloves
Mix together in a bowl and set aside!
1/3 cup of pure local Maple Syrup
2 Tablespoons organic brown sugar (mix with Maple Syrup)
¾ cup of organic or homemade pumpkin puree
½ teaspoon Vanilla Extract
Mix together in a blender starting with the Eggs, then add Maple syrup and sugar, vanilla and pumpkin puree. Once well mixed together add dry ingredients, mix well and add your nuts and raisins, mix slightly.
½ cup of roughly chopped Walnuts
¾ cup of roughly chopped Pecans
¾ cup Golden Raisins
Put the dough into prepared loaf pan and bake at 350 for 40-50 min depending on your oven, mine always takes a bit longer. Make sure your cake tester comes out clean. Let cool in the pan for about 10 min then take the bread out of pan let cool on a cooling rack for another 20 min.
Eat and enjoy with a cup of tea or coffee.
Thanks so much for stopping by, I hope you will enjoy this delicious gluten-free pumpkin bread, as much as I and my family do.
Until next time, Happy Fall 🙂