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lizard00

Harvest Loaf Recipe

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My mom used to make this bread when I was growing up, and I finally decided to be brave and try to make it gluten-free. It's pretty simple, so it was easy to convert. Anyway, I made it this weekend, and everyone LOVED it! So, I thought I'd share. Enjoy!!

Harvest Loaf

1 1/2 C gluten-free flour (I use Carol Fenster's blend)

1/2 t salt

1/2 t nutmeg

1/2 t ginger

1 t xanthan gum

1 t baking soda

1 t cinnamon

1/4 t cloves (I omitted these cause I only had whole cloves and didn't feel like grinding them... I didn't notice any difference)

1/2 C butter (room temp)

1 C sugar

2 eggs

3/4 C pumpkin

1 1/2 C semi sweet choco chips

3/4 C chopped pecans

Preheat oven to 350 and grease a regular 9X5 loaf pan.

In a medium sized bowl, mix together the dry ingredients, except the sugar, nuts and choco chips.

In a larger bowl, cream the butter and sugar. Blend in the eggs. Alternate adding the dry ingredients and the pumpkin; starting and ending with the dry ingredients. Stir in the nuts and choco chips.

Bake for 60-65 minutes. Cool on a cooling rack. Top with glaze, if you want.

Glaze: 1/2 c powdered sugar

1/4 t nutmeg

1/4 t cinnamon

add about 2 T cream or milk (just enough to dissove the ingredients and make a liquid)

Pour over the top.

A few notes: Since I don't use eggs, I added the egg replacer when I started adding the dry ingredients to the butter. I found that I needed to add a couple extra T of water, maybe 2-3.

I also didn't use the glaze (long story!) so, it is optional and will taste good either way.

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OMG Liz--that looks incredible! I have everything except the pumpkin on hand, but I'm trying this as soon as I get to the store to buy some. :D

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OMG Liz--that looks incredible! I have everything except the pumpkin on hand, but I'm trying this as soon as I get to the store to buy some. :D

It's hard to go wrong with pumpkin and chocolate :D

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It's hard to go wrong with pumpkin and chocolate :D

True dat!

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I've never thought of putting pumpkin and chocolate together, but that looks really good. I'll have to try it. Thanks for sharing! :)

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Is that canned pumpkin? I have some and don't know what to do with it. Thanks!

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Is that canned pumpkin? I have some and don't know what to do with it. Thanks!

Yep. And 3/4 c should be less than the can... so, you might have some left over, but you won't have to buy more to make it.

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I picked up a can of pumpkin on our way home--hopefully I'll make it tomorrow.

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I picked up a can of pumpkin on our way home--hopefully I'll make it tomorrow.

Let me know how it turns out! I was kind of worried about posting it, since I had only made it once gluten-free. But it turned out soooo good, I just had to share!

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I make pumkin - chocolate chip cookies. Really good. I'll try this recipe and let you know if it turna out.

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Hi Julie!

I have a suggestion for your canned pumpkin. I eat that stuff for breakfast in the mornings, I put chopped walnuts and cinamon in it and you can add some honey also. very good and filling, I enjoy my pumpkin lol.

And that bread sounds so good, I make pumpkin corn muffins sometimes and put honey and butter or almond butter on it, so tasty!

Is that canned pumpkin? I have some and don't know what to do with it. Thanks!

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I have a suggestion for the leftover pumpkin, too. I make pumpkin "frosting" for my kids. Mix about 1/3-1/2 cup of pureed pumpkin with a small tub of mascarpone cheese, 2-4 Tablespoons sugar (depending on your tastebuds) and a teaspoon of pumpkin pie spice. Whip that all up together and use with abandon! We put it on toast, pancakes, bread (even pumpkin bread), carrot cake (instead of the traditional cream cheese frosting, but not always - cream cheese frosting is just soooo good), etc.

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OMG Liz--I finally made the bread today. It is absolutely delicious--my husband said it's about the best quick bread he's ever had!

I used a mixture of sweet rice flour and potato starch, and substituted chopped walnuts for the pecans, since those were what I had on hand--I also used the cloves :D The mixture of spices is perfect.

Thank you so much for sharing your mom's recipe!

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OMG Liz--I finally made the bread today. It is absolutely delicious--my husband said it's about the best quick bread he's ever had!

I used a mixture of sweet rice flour and potato starch, and substituted chopped walnuts for the pecans, since those were what I had on hand--I also used the cloves :D The mixture of spices is perfect.

Thank you so much for sharing your mom's recipe!

YAY!!!! I'm so glad it turned out for you. That stuff is fantastic!!! It didn't last any time in our house.

What ratio did you use of flour/starch? I've gotten so reliant on Fenster's blend that I'm worried I'll never branch out... :lol:

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YAY!!!! I'm so glad it turned out for you. That stuff is fantastic!!! It didn't last any time in our house.

What ratio did you use of flour/starch? I've gotten so reliant on Fenster's blend that I'm worried I'll never branch out... :lol:

I don't tend to use the blends because of the tapioca. I used a cup of sweet rice flour, and 1/2 cup potato starch. If it had called for any more, I would have added a half cup of cornstarch.

It's not going to last long here, either :P I can't believe how moist it was.

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