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12.27.2010

Pumpkin Bread with Pecans


I love the mornng time and the sweet smell of baking pumpkin bread wafting through the house just makes me smile. This recipe was adapted from my mom's banana bread recipe that I ate as a child. It can be made with regular wheat flour 1:1 substitution.

Gluten Free Pumpkin Bread with Pecans
1 egg
1 cup pumpkin puree
1/4 cup melted butter
1 cup white sugar
1.5 cups GF flour (Bistro Blend All Purpose GF Flour)
1 tsp baking soda
1 tsp salt
1 tsp pumpkin pie spice
1/2 cup chopped pecans (optional)

Pre-heat oven to 350°F. Grease and flour a loaf pan using butter and GF flour. Tap out extra flour.

In a mixing bowl, beat egg slightly, add sugar, melted butter, and pumpkin. Mix well and set aside. In a separate bowl, mix flour, baking soda, salt and pumpkin pie spice together. Add pumpkin mixture to flour and mix until well combined. Fold in pecans. Pour into loaf pan and spread evenly. Bake for approximately 1 hour or until toothpick comes out clean.

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