Several of you have asked for a good pumpkin spice bread. You can use this recipe in a loaf or in muffins. I prefer muffins because it makes for an easy grab and go for my daughter. I really don't think anyone can go wrong when cooking with pumpkin. Even when you are dealing with gluten free, the pumpkin taste just makes everything perfect.
I wanted to try making it with almond flour. I used JK gourmet's finely ground almond flour
and it turned out really good! Very moist, almost like a pumpkin pie in a muffin. Taylor really enjoyed them.
2 cups sugar
1/2 cup canola oil
2 eggs, lightly beaten
1 (16 ounce) can organic pumpkin puree
2 cups fine ground almond flour
1 cup gluten free all purpose flour
1 tsp xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
In a large bowl, combine sugar, oil and eggs. .
Add pumpkin and mix well
Combine dry ingredients
and then add to the pumpkin mixture .
Pour into greased muffin tins.
Bake at 325 degrees F for 50 minutes or until a toothpick comes out of the center dry. Cool in pans 10 minutes before removing to a wire rack; cool completely.
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