Heavenly Pumpkin Bread!

[Emily Elizabeth]

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

[Crystalkd]

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]

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]

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]

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

Thanks for the wonderful comments, Emily Elizabeth!

[Emily Elizabeth]

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