Pumpkin & Spice Quick Bread
Ingredients
- 1 cup multi-flour gluten-free blend
- 3/4 cup brown rice flour
- 1 cup loosely packed brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp cloves
- 1/8 tsp cardamom
- 1 1/4 cup pumpkin purée
- 1/4 cup plus 3 tbsp grapeseed oil or applesauce for low-fat version
- 3 tbsp maple syrup or honey, agave or similar natural sugar
- 2 tbsp water
- 3/4 cup chopped walnuts almonds and pecans
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a loaf pan.
- In a large bowl, mix together flours, sugar, soda, baking powder, salt, and all the spices.
- Next, in a small bowl, stir together pumpkin, oil, syrup, and water.
- Add the wet mixture to the dry mixture, combining until everything is just moistened and forms a thick batter.
- Fold in chopped nuts.
- Pour the batter into the prepared loaf pan and place in the center rack of the oven.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Place on a wire rack and let cool for 10-15 minutes.
- Using a butter knife or flat spatula, gently loosen the bread from the sides of the pan, and tip it out.
- Set the loaf on the wire rack to finish cooling.