Gluten Free Spiced Pumpkin Bread

So it  may not feel very much like fall here in Florida yet…but who says I can’t crank up the a/c, light some festive candles and bake pumpkin bread?

That’s exactly what I did.

This delicious bread is moist and fragrant. I love to toast thick slices and slather them with butter or cream cheese, with a sprinkling of cinnamon for breakfast.

You’ll never know it’s gluten free, either. Any all-purpose gluten free flour will work, but I have the most luck across the most recipes with Better Batter flours (no, they don’t pay me to say that).

As with all converted baking recipes, weighing out the flour will produce the best results, so I give you the measurements in ounces (measure with a cup at your own risk – too much flour and the bread will be rubbery and dense). If you don’t need to eat gluten free, use 1 2/3 cups regular flour and it will come out just the same.

We love pecans in this bread, but walnuts would be divine too.

I just love this time of year, don’t you?

Pumpkin bread

Gluten Free Spiced Pumpkin Bread

  • 1 stick unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 6.65 ounces gluten free flour (1 2/3 cups)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/4 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups canned pumpkin pureé (buy a 12 ounce can)
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup water

Preheat oven to 350°F.

Thoroughly butter and flour a 9-inch loaf pan. Set aside.

Using a stand or hand mixer, cream the butter and sugar on high. Add the eggs one at a time until combined. Turn off mixer.

Combine the dry ingredients (flour through salt) in a bowl, with mixer on medium speed, add half the flour mix. Pour in the water and then the other half of the flour. Mix until creamy.

Add in the pumpkin and beat until combined. Reduce mixer speed to low and stir in nuts.

Pour the mix into the pan and bake for 1 hour. Bread is done when it is no longer jiggly and a toothpick inserted in the center comes out clean. Let cool in pan 15 minutes, then turn out onto a rack to cool completely. Store wrapped in plastic, in an airtight container. Eat warm, or toast topped with butter or cream cheese and cinnamon. Enjoy!


Sausage & Poached Egg Yolk with Basil & Feta

Try this easy and delicious dish for breakfast or brunch!

Feta isn’t just for topping – it melts nicely in the pan and helps everything stick together.

You can use any ground meat you like – I used pork sausage, but try ground turkey or even beef if that’s what you have.

Fresh basil and a runny poached egg leave only one element left – what to put it on?

Try a multigrain or french baguette, sliced in half and toasted with a little butter. Udi’s Millet-Chia bread is a delicious gluten free option. So good!

Sausage & Poached Egg Yolk with Basil & Feta

  • 1/2 small green bell pepper, sliced thin
  • 1/4 cup thinly sliced red onion
  • 1/2 cup ground sausage
  • 1/4 cup crumbled feta
  • 4-5 fresh basil leaves, torn
  • 1 tablespoon butter
  • crusty bread, toasted with butter
  • 2 eggs, yolks separated from whites
  • pepper to taste

Heat the butter in a small skillet. Add green pepper, onion, and sausage. Cook over medium heat 5 minutes or until meat is cooked through and the vegetables are soft. Stir in feta.

Place toasted bread on 2 plates and divide the meat and vegetable mixture evenly between them.

Boil 2 quarts water. Carefully drop one yolk at a time into the water, waiting 30 seconds before adding the second yolk so they don’t stick together. Boil 1 minute, and remove with a slotted spoon. Place on top of meat and sprinkle with basil leaves and a little freshly ground pepper.

Add hot sauce if you like! Enjoy!


Bubble Toast

Bubble toast. This is the garlic bread of my childhood.

There used to be a restaurant we’d go to that served this bread, but it’s long since closed.  They called it Bubble Toast.  My mom sought to replicate it at home.

It’s so simple, yet so good.  A delicious variation on classic garlic bread!

The sour cream is unexpected, but it’s like the sauce on a pizza.  It just has to be there.

Use any cheese you like – cheddar, colby jack, even provolone.  But make sure you use a thick, crusty bread, or it will never get toasty – it’ll just be soggy.

Bubble Toast!  Yum!

IMG_0404

 

Bubble Toast

Servings vary.

  • crusty bread, such as Cuban or French
  • shredded cheese of your choice (cheddar, colby jack, etc)
  • sour cream
  • garlic powder

Cut the bread loaf in half lengthwise and spread a layer of cream cheese on it.  About as much as you’d put cream cheese on your bagel.

Sprinkle with a little garlic powder to taste.  Top with shredded cheese.

Bake at 350 degrees until the cheese is melted (about 10 minutes), then use the broil function to brown the cheese.  Dive in immediately!

Enjoy!