Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Harvest Loaf Recipe

lizard00

Recommended Posts

lizard00 Enthusiast
lizard00
Posted

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.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

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

lizard00 Enthusiast
lizard00
Posted
  • Author
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

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

True dat!

Mskedi Newbie
Mskedi
Posted

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

Juliebove Rising Star
Juliebove
Posted

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

lizard00 Enthusiast
lizard00
Posted
  • Author
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.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

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

lizard00 Enthusiast
lizard00
Posted
  • Author
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!

ranger Enthusiast
ranger
Posted

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

msmini14 Enthusiast
msmini14
Posted

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!
Juliet Newbie
Juliet
Posted

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.

jerseyangel Proficient
jerseyangel
Posted

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!

lizard00 Enthusiast
lizard00
Posted
  • Author
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:

jerseyangel Proficient
jerseyangel
Posted
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.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ contains high amounts of lectins which are really hard to digest and can be irritating to the digestive tract. They can stimulate IgG antibody production as your blood test shows. Even beans have lectins. You've simply eaten too many lectins and irritated your digestive tract. You may want to allow your digestive tract...
    2. knitty kitty
      - knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      49

      My journey is it gluten or fiber?

      I take Now B-1 (100 mg) Thiamine Hydrochloride, and Amazing Formulas L-Tryptophan (1000 mg). Both are gluten free and free of other allergens. I've taken them for a long time and haven't had a problem with them. I take Vitamin A from BioTech called "A-25". It's gluten and allergen free and made in the USA. It's a powder form of Vitamin A. ...
    3. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      results from 13 day gluten challenge - does this mean I can't have celiac?

      good luck! vital wheat gluten made me violently ill. I will touch the stuff ever again.
    4. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      results from 13 day gluten challenge - does this mean I can't have celiac?

      I wouldn't consider this lucky. I can NOT tolerate the symptoms. And I googled it and I was not even getting 10 grams of gluten per day and I was extremely ill. They'd have to put me in the hospital. I'm not kidding. I will have my first appt with a GI dr on March 4th I will not eat gluten again - at least not on purpose ...
    5. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      49

      My journey is it gluten or fiber?

      What Thiamine Hydrochloride brand do you take? Is it like the other vitamins I have added? What brand Tryptophan and amount do you take. Thanks
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,368
    • Most Online (within 30 mins)
      7,748
    Klairep
    Newest Member
    Klairep
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt,  Wheat germ contains high amounts of lectins which are really hard to digest and can be irritating to the digestive tract.  They can stimulate IgG antibody production as your blood test shows.   Even beans have lectins.  You've simply eaten too many lectins and irritated your digestive tract.   You may want to allow your digestive tract to rest for a week, then start on gluten in "normal" food, not in concentrated vital wheat gluten. This explains it well: Lectins, agglutinins, and their roles in autoimmune reactivities https://pubmed.ncbi.nlm.nih.gov/25599185/
    • knitty kitty
      My journey is it gluten or fiber?

      By knitty kitty · Posted

      I take Now B-1 (100 mg) Thiamine Hydrochloride, and Amazing Formulas L-Tryptophan (1000 mg).   Both are gluten free and free of other allergens.  I've taken them for a long time and haven't had a problem with them. I take Vitamin A from BioTech called "A-25".  It's gluten and allergen free and made in the USA.  It's a powder form of Vitamin A.  I was having trouble digesting fats at one point, but found I tolerated the powder form much better and have stuck with it since.   Tryptophan and Vitamin A help heal the intestines as well as improves skin health.  I get Dermatitis Herpetiformis and eczema flairs when my stomach is upset.  So I'm healing the outside as well as the inside.   I take one 1000 mg Tryptophan before bedtime.   With the Thiamine HCl, take 100 mg to start.  If you don't notice anything, three hours later take another. You can keep increasing your dose in this manner until you do notice improvement.  Remember not to take it in the evening so it won't keep you too energized to sleep. When I first started Thiamine HCl, taking 500 mg to 1000 mg to start was recommended.  If you've been thiamine insufficient for a while, you do notice a big difference.  It's like the start of a NASCAR race: Zoom, Zoom, turn it up!   This scared or made some people uncomfortable, but it's just your body beginning to function properly, like putting new spark plugs in your engine.  I took 1000 mg all at once without food.  It kicked in beautifully, but I got a tummy ache, so take with food.  I added in Thiamine TTFD and Benfotiamine weeks later and felt like I was Formula One racing.  So cool.  You may feel worse for a couple days as your body adjusts to having sufficient thiamine.  Feels sort of like you haven't cranked your engine for a while and it backfires and sputters, but it will settle down and start purring soon enough.  Adjust your dose to what feels right for you, increasing your dose as long as you feel improvement.  You can reach a plateau, so stay there for several days, then try bumping it up again.  If no more improvements happen, you can stay at the plateau amount and experiment with increasing your Thiamine TTFD.  It's like being your own lab rat.  LoL Yes, take one Benfotiamine at breakfast and one at lunch.  Take the B Complex at breakfast. Take the TTFD at breakfast and lunch as well.  I like to take the vitamins at the beginning of meals and the NeuroMag at the end of meals.   You may want to add in some zinc.  I take Thorne Zinc 30 mg at breakfast at the beginning of the meal.   Are you getting sufficient Omega Threes?  Our brains are made up mostly of fat.  Flaxseed oil supplements, sunflower seed oil supplements (or eat the seeds themselves) can improve that.  Cooking with extra virgin olive oil, avocado oil, or coconut oil is also helpful.   @Wheatwacked likes phosphotidyl choline supplements for his Omega Threes.  He's also had dramatic health improvement by supplementing thiamine.  You're doing great!  Thank you for sharing your journey with us.  This path will smooth out.  Keep going!  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      good luck! vital wheat gluten made me violently ill. I will touch the stuff ever again.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      I wouldn't consider this lucky. I can NOT tolerate the symptoms. And I googled it and I was not even getting 10 grams of gluten per day and I was extremely ill. They'd have to put me in the hospital. I'm not kidding.   I will have my first appt with a GI dr on March 4th   I will not eat gluten again - at least not on purpose   they are going to have to come up with a test that doesn't require it. 
    • xxnonamexx
      My journey is it gluten or fiber?

      By xxnonamexx · Posted

      What Thiamine Hydrochloride brand do you take? Is it like the other vitamins I have added? What brand Tryptophan and amount do you take. Thanks
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.