Gluten Free Pumpkin Bread...

Happy November to you!

I just can't believe we are in November,

where did this year go?

As you know from my last post, 

I have gone Dairy Free and now Gluten Free

 for a season to see if it helps with my tummy issues.

As of now, everything seems to be going great.

No pain or distress.

Yay!

So, I have been in the kitchen trying to 

figure out some baked goods

 that are gluten and dairy free.

Since I love to bake, it's important to me

to try and create something that I can eat.

My first attempt was at corn bread

and it turned out great.

Nice and fluffy on the inside

 and crunchy on the outside.

So, then I tried making 

my favorite sweet bread... Pumpkin!

It turned out so yummy and moist!

I now have hope that I will not 

starve on this new dietary journey!

(Smiles)

Would you like to give it a try?

Before I forget, on the flour you can do regular

flour if you are not gluten free.

What I added to mine is

2 1/2 cups All Purpose GF flour

1 cup coconut flour

 with green banana flour

 (mixed and measured)

You can add whatever 

GF flours you would like. 

Just make sure you get 3 1/2 cups worth.

Doesn't this bread look rustic?

Pumpkin Bread

3 1/2 cups Gluten Free Flour 

2 cups Sugar

2 tsp. Baking Soda

2 tsp. Salt

2 tsp. Allspice

1 tsp. Baking Powder

1 tsp. Nutmeg

1 tsp. Cinnamon

1/2 tsp. Cloves

4 eggs

1 can (15oz.) Solid Packed Pumpkin

3/4 cup  Light Olive Oil

2/3 cup Water

*1/2 cup Pecan, chopped (Optional)

Preheat oven to 350 degrees. 

Grease and flour 3 bread pans, set aside.

Combine all the dry ingredients into a large bowl.

 Stir in all wet ingredients and mix well.

Pour pumpkin batter equally into the 3 bread pans.

 Sprinkle batter with nuts if desired.

Bake for 50-60 minutes or until toothpick

 comes out clean when poked.

Enjoy!

Is your November going to be a busy one?

Well, I hope whatever you have planned, 

you enjoy every moment!

Thanks for stopping by...