Just in case I hadn’t had enough food to eat yesterday on Halloween, I made Fall Harvest Bread that I found on Good Things Catered. You can look at her page for the gluten-tastic variety, but I’m showing my beautiful gluten free variety. 🙂
I was feeling inspired, so I decided to take pictures at various stages of making the bread, in case you wanted to make it, too. Please forgive me for the lack of artistic-ness of the photos, for we only have a point and shoot and frankly, photographic composition is beyond me.
Fall Harvest Bread
1 c. brown rice flour
1/4 c. corn flour
1/4 c. potato flour
1 tsp. xathan gum
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 c. sugar
1/4 c. light brown sugar
1/2 can (or 7.5 oz) canned pumpkin
2 large eggs
1/4 c. oil
1/4 c. applesauce
1/4 c. apple juice
1 small apple (I like granny smith) peeled, cored, and diced
- Preheat oven to 350 degrees.
- Spray 9×5 loaf pan (or can sub muffin pan or double recipe for cake/bundt pan) with pam with flour for baking — or grease and flour. (Bean note: I used wax paper, for I’m lazy like that.)
- Combine flour, cinnamon, nutmeg, baking soda, and salt in bowl.
- Combine sugar, pumpkin, eggs, oil, applesauce, and juice in large bowl.
- Mix until just blended. (I realize that this looks quite interesting… I used my kitchen aid mixer, but you could have easily used a spoon in a bowl. But since our other bowls are currently full of candy, I would have had to have used the mixer bowl anyways, so why not use the mixer? Like I need an excuse or something 😛 )
- Add pumpkin mixture to flour mixture and stir until just moistened.
- Fold in apples.
- Spoon batter into prepared pan (it will be all lumpy – don’t worry).
- Bake for 60-70 minutes or until wooden pick inserted into center comes out clean.
And yes, that is my moose apron. And we do store our bicycles in our kitchen. 🙂