The first cold morning crept up this week. The one when your pillow feels cool across your cheek, and your cozy bed keeps you captive. I’d be satisfied lounging the day away, napping and checking Facebook on my phone, all from the comforts of my king-sized bed. But, reality hit, and so did my mom instincts, and I hurried to get our toddler out of bed and onto the toilet, as to avoid washing sheets for the fourth time this week.
Instead of turning on the furnace in our chilly house, I decided to heat up the oven. Why not warm up our home and our bellies? After all, I needed to get some experience with gluten free baking before the holiday season swoops in. It will be my first without wheat flour.
I don’t normally bake much, but when I do, be advised that I’m one of those crunchy moms who likes to substitute applesauce for oil or butter, and honey for sugar. If you fall on the traditional side of lard, lard, and more lard in your sweets, this recipe is not for you.
So, without further ado…
- 2 cups Gluten Free rice flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons pumpkin pie spice
- 2 eggs
- 2/3 cup honey
- 1/3 cup unsweetened applesauce
- 1 can Libby’s Pure Pumpkin
- 1 teaspoon pure Mexican vanilla
- 1/2 cup gluten free chocolate chips
Pretty much, I just mixed the dry and wet ingredients separately, then mixed it all together. Poured it in a greased 9×5 loaf pan and baked at 350 degrees for about 45 minutes. I started checking the bread at 40 minutes and when my butter knife came clean out of the loaf, I knew my beauty was baked.
The texture difference of gluten free goodies will take some getting used to, but, I’m pretty happy with my first attempt at gluten free baking from scratch. And so is my family. I can tell by the grin on my husband’s face as he denies telling me how many slices of pumpkin bread he devoured.