Monday, November 22, 2010

Gluten-Free Pumpkin Bread

I am getting in the holiday season. Life has not been the greatest the last few weeks due to my injury from the car accident. I am just venting. Tired of not being to do all I want to do. My mind wants to go go go and my body says stop stop stop. But life goes on. When I have some moments where I think I can handle a little. I cook. It soothes me. Some people say I am crazy. That I should enjoy this down time. I DON'T DO DOWN TIME!
Taylor had  baketball practice today. Already. I forget how much basketball will consume the next 4 months of our lives. It is far away and they went on a bus. She won't be home until late, butI want her to come home to the smell of the holidays. Today I am making some Pumpkin bread.
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted Gluten Free all-purpose flour blend
1 cup brown sugar (more for dusting the top)
1/2 tsp xanthan gum
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda

Preheat the oven to 350 degrees F.

Using an electric mixer  or Kitchen Aid at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.

Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Sprinkle with brown sugar

Bake for 30 minutes. Let cool completely before cutting into servings and topping with my signature homemade whipped cream.