GLUTEN-FREE
Gluten-free flour This blend of rice flours, potato starch, and tapioca flour creates
tall, fluffy baked goods. Substitute an equal amount of this flour for regular all-purpose flour.
PUMPKIN BREAD The scent of warm spices and brown sugar in this sweet, but not too sweet, quick bread is the perfect way to kick off baking season.
PREP TIME 15 MIN. – COOK TIME 45 MIN. READY IN 1 HOUR + COOLING TIME – SERVINGS 8
1½ cups gluten-free all-purpose flour ½ tsp baking soda ¼ tsp baking powder 1½ tsp pumpkin pie spice ½ tsp salt 1 cup canned pumpkin purée 2 large eggs
½ cup canola oil ½ cup packed dark brown sugar ¼ cup
granulated sugar 2
/3 cup gluten-free
confectioners’ sugar 1–2 tbsp reduced-fat milk
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STEP 1 Preheat oven to 350°F. Grease an 8x5-inch loaf pan. STEP 2 In a medium bowl, whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt. STEP 3 In a large bowl, whisk the pumpkin purée, eggs, oil, brown sugar, and granulated sugar until very smooth. Stir flour mixture into wet mixture until combined. Transfer to prepared pan, smoothing top with spatula. Bake 40–45 min., until toothpick inserted into center comes out clean. STEP 4 Cool in pan on wire rack 10 min. Loosen edges with a mini icing spatula. Remove from pan and cool completely on rack. When cake is cool, in a medium bowl, stir together the confectioners’ sugar and milk until smooth. Drizzle over cake. Let stand until glaze sets.
Per serving: 389 calories, 16g fat, 2g saturated fat, 64mg cholesterol, 267mg sodium, 59g carbohydrate, 3g fiber, 43g sugar, 5g protein
SIMPLE SWAP: Swap out the milk for unsweetened almond milk to make the bread dairy-free.
www.savoryonline.com | October 2019 75
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