Pumpkin Bread
One of the perks of being a writer is that much of the time I get to work from home…in my jammies…well, not always in my jammies but I do revel in rolling out of bed and padding in to the kitchen in my slippers to make a cup of coffee, and then settling in to answer the morning emails. I know I should give caffeine up but I love the ritual of my morning cup. It’s extra nice when I have a sweet treat to go with it. Today, that treat happened to be a slice of gluten free pumpkin bread.
I rarely, if ever, use packaged mixes for anything to do with baking. But last week the folks at King Arthur baking sent me a few of their GF things to try and a gluten free pumpkin bread mix was one. Following their instructions on the box, I added oil, eggs, and milk. I would have added some chocolate chips, too, but when I got home from the store on Sunday, the semi-sweet chocolate bits I had gone back and forth about getting (finally settling on getting) were not in the bag. Either the checker decided that I really didn’t need them or he thought they were part of the next order as the three women behind me were talking animatedly about how guilty they feel when they buy chocolate. I was smiling when I turned and told them that dark chocolate has plenty of antioxidants and not to feel bad about enjoying it because it’s good for you. But my healthy bag of chips didn’t make it home so I couldn’t add some of those lovely antioxidants to my loaf. Another time perhaps. 😉
I had this beautiful pumpkin loaf pan from a what’s new session at Sur La Table headquarters in Seattle last fall when I went to the IFBC conference. Even though it is berry and cherry season, and 4th of July weekend to boot, bucking tradition I decided that this was the perfect time to test it out!
GF Pumpkin Bread
The batter set up nicely. I poured it into the pan which I had prepped with some melted coconut oil before I saw that the loaf pan is nonstick. Maybe I should read labels more often. Hmmm? In my oven it took 50 minutes to bake until it reached the recommended 205F on the inside. I pulled it out and let it cool in the pan for 10 minutes before tipping it out on to the counter. It fell out freely without any part of it sticking. 🙂
This morning it was completely cool and I cut into it. One piece? Well, two if I am being perfectly honest. Not too sweet. Spiced just right. Who knows what will be left tomorrow morning as Duncan and his friends know that I have a “free range” kitchen. But, if there is a piece or two left, I’ll brew up my java and enjoy a sweet and spicy start to tomorrow…and then make that 4th of July cherry berry pie.
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