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Pumpkin Bread

I don’t want to become that food enthusiast who bombards the Internet with pumpkin everything during the fall, but this happens to be my favorite (even my dad loves this 😱) fall dessert.


Pumpkin Bread 

Gluten Free

Makes 12 slices

 

1 1/2 cups gluten free oat flour or all-purpose flour

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp allspice

1 tsp ground cinnamon

3/4 cup melted unsalted butter or grape seed oil

1/2 cup packed brown sugar

Zest of 1 orange

2 tbsp finely chopped, peeled fresh ginger

3 eggs

1 cup pumpkin puree

Directions
1) Preheat the oven to 350F & grease a loaf pan.

2) Mix together the flour, baking powder, baking soda, salt, ginger, nutmeg, allspice & cinnamon and set aside.

3) In a bowl, beat the butter, brown sugar, orange zest & fresh ginger on medium speed until well blended (about 2 minutes). Add the eggs & pumpkin puree and beat until incorporated (2 – 3 minutes). Using a rubber spatula, fold in the flour mixture until smooth.

4) Pour the batter into the prepared pan & bake for 55 minutes or when a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cool for 15 minutes. ENJOY!!

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