“Easy” Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

I love baking from scratch (really I do), but sometimes a lil’ “punting” is called for — especially when my pantry is low on ingredients and I’m hungry for fresh-from-the-oven goodness — now.

All I had on hand was King Arthur Flour’s gluten free “baking mix” and some previously frozen pumpkin to make a “pumpkin bread” (of sorts.) That, and years… and years… and years of baking experience.

After a somewhat desperate (allow me re-phrase that motivated!) online search, I discovered this recipe. Sadly I was missing a couple of ingredients — but, where there’s a will there’s a way.

“Easy” Gluten-Free Pumpkin Bread

(flagrantly adapted from King Arthur Flour’s recipe)

1/2 c. vegetable oil (I used canola)

1 c. sugar (I used 3/4 cup because The Man Of Few Words doesn’t like things “sweet” — except me. :)

1 large egg (the original recipe called for 3; I wanted pumpkin “bread” not pumpkin cake — plus I only had 1 egg!)

2 c. pumpkin puree (I made up for the lack of “egg moisture” with more pumpkin, which is why my bread is “orange-r”)

3 T. honey (another punt… fresh out of molasses, per the original recipe)

1 tsp. vanilla (truthfully I was out of vanilla, too, so I used 1 tsp. apple cider vinegar cuz… a girl’s gotta do!)

Sigh… I was also out of “pumpkin pie spice” (their recipe called for 1 tsp. of it)… so I used:

1-1/2 tsp. ground cinnamon

1/2 tsp. ground coriander

1/2 tsp. apple pie spice

(Whatever works!!!)

2 c. King Arthur Gluten-Free Baking Mix (not GF Flour)

Sparkle sugar to sprinkle on top

Preheat oven to 350º F and lightly grease a loaf pan with shortening. (NOTE: I used a round casserole cuz I haven’t been able to replace my bread pans yet.) Adjust baking time as needed.

Mix together oil, sugar, egg, pumpkin, honey, vanilla (or apple cider vinegar) and spices in a large bowl with an electric mixer.

Add baking mix and beat until combined. Let the batter rest 10 minutes. (I forgot to do this… see “hungry” ¶ 1.)

Spread batter in prepared pan and sprinkle top with sparkle sugar.

Bake 30 minutes, then tent with foil and continue baking 20 to 30 minutes or until a toothpick inserted in the center of the “loaf” comes out clean. (Might take a lil’ longer than that… use your nose!) I can “smell” when things are done.

Cool on a wire rack for 15 minutes, then turn “loaf” out onto the rack to cool completely.

(And, if in doubt about “my rendition”… make the original recipe!)

Pumpkin Bread 2

I think the results speak for themselves, don’t you?

(By the way, it made fabulous “French Toast” the next day.)

Wishing you a spontaneous weekend!

Enjoying freedom of expression (plus a few decades of ‘know how’) in the kitchen,

~ Kim

Speedy Black Bean and Sweet Potato Soup

Black Bean and Sweet Potato Soup

I love lingering over the stove coaxing ingredients into slow-simmered goodness, but sometimes I need a quick fix — an elixir, if you will.

(When your tastebuds are clamoring to jump on the express lane to flavor town, it’s best to appease them.)

Here’s my favorite 20 minute panacea.

Speedy Black Bean and Sweet Potato Soup

(adapted from this recipe. Thanks, Jenna!)

1 Tbsp. extra virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
1 tsp. ground ginger
1 tsp. curry powder
2 c. chicken stock
1/2 c. diced canned tomatoes, drained
1 can black beans, rinsed and drained
1 medium sweet potato
1/4 tsp. sea salt (or to taste)
1/2 tsp. freshly ground black pepper
1/8 tsp. Garam Masala (optional)

Combine oil and onion in a saucepan over medium-high heat; sauté 5 minutes. Add garlic, ginger and curry powder; cook 1 minute, stirring constantly.

Pour in chicken stock and tomatoes; bring to a boil and stir in black beans. Reduce heat to low; cover and simmer.

Meanwhile poke the sweet potato several times with a fork. Microwave 7-8 minutes until just this side of done. (Or use a leftover baked sweet potato for a quicker fix!) Cool slightly, then peel and cut into cubes.

Transfer sweet potato cubes to broth, simmer 4-5 minutes, and season with salt & pepper. Add Garam Masala if desired and enjoy!

Black Bean and Sweet Potato Soup 2

What’s your favorite “fast” food?

Enjoying quick fixes,

~ Kim

© 2014 Kim Bultman and a little lunch