On October 3rd our daughter got engaged! We are now in the throws of planning a wedding for early April. Her fiance proposed in a rowboat with rose petals falling down, a scuba diver coming up out of the water with the ring, and a repeller coming down from the bridge above with champagne and roses. It was beautiful. We were hiding in the bushes on the shoreline taking pictures and video.
We've had a beautiful fall here on the Palouse. The leaves have changed a myriad of colors and Jack Frost has stayed away long enough for us to enjoy them. I love decorating my home for fall and filling the house with heartwarming aromas.
One of my favorite fall recipes is gluten free Pumpkin bread. I've messed with this recipe a bit and have come up with a great consistency for the batter. The bread turns out really good if you bake it in four mini loaf pans. They are easy to freeze and make great gifts in that small personal size. Enjoy!
Heartwarming GF Pumpkin Bread
1 cup packed brown sugar
4 tablespoons of pure maple syrup
1/4 cup oil
2 large eggs beaten
1 Tablespoon vanilla extract
1 cup pumpkin puree (I used Libby's)
1 1/2 cups Pamala's GF Baking Mix or other GF Baking Mix flour
1/4 cup sorghum flour
1/4 cup millet flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp pumpkin pie spice or cinnamon
1/4 tsp cardamom
1/2 tsp. nutmeg
1 cup chopped walnuts or pecans (optional)
In a medium size bowl place brown sugar, maple syrup, oil, eggs, vanilla, and pumpkin puree.
With beaters or a whisk, mix until well blended.
Add all remaining ingredients and incorporate in pumpkin mixture.
The consistency should be similar to heavy cake batter.
Place batter in four mini loaf pans that have been
sprayed with non-stick cooking spray.
Place in a 350 degree oven and bake for 30 minutes or
until a toothpick inserted in the center comes out clean.
Cool on a cooling rack before serving. Enjoy!