Like many other people affected by celiacs disease, the holidays are especially difficult when everyone around you is making and eating cookies, cakes, muffins and pies. It’s no fun being left out of the delightful club for non-celiacs. Unfortunatley there’s no pass for getting in because the disease will be with us forever. But fear not, I have a few simple recipies to make holiday eating a treat rather than a sad trick.
Gluten Free Pumpkin Bread
So soft and delicious you won’t be able to tell it’s gluten free. You can use whatever gluten free flour you prefer, I chose to use a store-bought blend of many flours that is specifically for baking. This bread pairs great with coffee, hot tea or even the pumpkin spice latte you’ve been wanting to treat yourself to. Give it a try and let me know how it turns out!
Ingredients:
- 1¼ cup gluten free flour blend (I used Krusteaz but you can use any)
- ¾ cup packed brown sugar
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground clove
- ¼ teaspoon ground ginger
- ¾ cup applesauce
- ¾ teaspoon vanilla
- 1 15 oz can pumpkin
- 3 eggs
- Chocolate chips (optional)
Instructions:
- Preheat oven to 350 degrees and lightly spray a standard-sized loaf pan
- Combine the flour, brown sugar and spices in a large bowl
- Stir in the applesauce, vanllia and pumpkin until everything is well mixed together
- Add the eggs one at a time, stirring well until each one is incorporated
- Fold in chocolate chips or nuts if desired
- Pour the batter into the pan and bake for 50-60 minutes or until cooked through
- Let cool before enjoying!
Gluten Free-dom 