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Heavenly Pumpkin Bread!

Emily Elizabeth

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Emily Elizabeth Enthusiast
Emily Elizabeth
Posted

I just wanted to share a great recipe by Lorka150 (Laurie) that I found on Recipezaar. I made it the other day and it was so good I decided to buy Laurie's book. I always make her Flax Bread which is a godsend (Open Original Shared Link - also a thread on it here: Open Original Shared Link so I figure the best way I can say thank you to her is to buy her book. I can't wait to get it and try out more of her recipes!

Anyway, I have pasted the link to the pumpkin bread recipe below. It was really easy to make and very forgiving to substitutions (I didn't have amaranth flour or tapioca starch so I used 1/2 soy and 1/2 buckwheat flour and extra potato starch). For those of you who like things sugary, you will want to dress it up with syrup or powdered sugar. I really like it just heated up plain. It's three days later and it's still really moist. Yum! I can't think of what it reminds me of, maybe french toast, but the texture is like a moist thick banana bread.

Here is the link and I have posted the recipe below.

Open Original Shared Link

Gluten-Free Pumpkin Nuggets

Recipe #1909211 rating

these are a dense nugget, good for toasting as croutons and have them savory, or dipping them in maple syrup. you can add sweetener of choice if you want more of a cake. they have a brownie like texture.

by Laurie150

25-30 servings 1

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Crystalkd Contributor
Crystalkd
Posted
I just wanted to share a great recipe by Lorka150 (Laurie) that I found on Recipezaar. I made it the other day and it was so good I decided to buy Laurie's book. I always make her Flax Bread which is a godsend (Open Original Shared Link - also a thread on it here: Open Original Shared Link so I figure the best way I can say thank you to her is to buy her book. I can't wait to get it and try out more of her recipes!

Anyway, I have pasted the link to the pumpkin bread recipe below. It was really easy to make and very forgiving to substitutions (I didn't have amaranth flour or tapioca starch so I used 1/2 soy and 1/2 buckwheat flour and extra potato starch). For those of you who like things sugary, you will want to dress it up with syrup or powdered sugar. I really like it just heated up plain. It's three days later and it's still really moist. Yum! I can't think of what it reminds me of, maybe french toast, but the texture is like a moist thick banana bread.

Here is the link and I have posted the recipe below.

Open Original Shared Link

Gluten-Free Pumpkin Nuggets

Recipe #1909211 rating

these are a dense nugget, good for toasting as croutons and have them savory, or dipping them in maple syrup. you can add sweetener of choice if you want more of a cake. they have a brownie like texture.

by Laurie150

25-30 servings 1

Ridgewalker Contributor
Ridgewalker
Posted

I'd sub potato starch. I know the recipe calls for 1/4 potato starch already, I'd just add in additional 1/4, and cut out the cornstarch.

JNBunnie1 Community Regular
JNBunnie1
Posted
I'd sub potato starch. I know the recipe calls for 1/4 potato starch already, I'd just add in additional 1/4, and cut out the cornstarch.

Or the tapioca, too. Which is what I'll be doing when I try this! Since it seems corn makes my belly go GGGGGRRRRRRRRRR.

lorka150 Collaborator
lorka150
Posted

All starches (and flours, too) are interchangable in my recipes. They are all really forgiving.

Thanks for the wonderful comments, Emily Elizabeth!

Emily Elizabeth Enthusiast
Emily Elizabeth
Posted
  • Author

You're very welcome! Thank YOU for sharing your wonderful recipes!

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