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!

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Roasted Pumpkin Seeds

Fall is (sort of) making an appearance here in Florida, and with Halloween just a few days off, pumpkin carving is in full swing.  What to do with those handfuls of pumpkin guts?  With a little work, you can sort out the seeds and roast them for a healthy treat!

Have you ever noticed how much seeds (and nuts) cost in the supermarket?  It’s ridiculous.  So save the pumpkin seeds you’ve got and save some cash!

There are several ways to roast the seeds, but my preferred way is low and slow.  I’ll give alternative cook times if you don’t have an hour to wait, but roasting them slowly allows them to fully dry out and minimizes chewiness.

Here’s the recipe – or really, just how to roast perfect seeds.  The seasonings are up to you!

Roasted Pumpkin Seeds

  • Fresh pumpkin seeds
  • Olive oil
  • Salt
  • Seasonings of your choice

Preheat the oven to 250 degrees.

Separate the seeds from the pumpkin flesh; wash the sorted seeds in water and pat dry.  Put them in a bowl and add a drizzle of olive oil.  I like to put the oil in my hand and then stir the seeds with my fingers.  All you want is a very light coat so the salt and seasonings will stick.

Here’s the fun part.  Add a little salt (or not) and whatever flavors you prefer – Cajun, garlic, curry, Old Bay, or chili powder…or how about trying some cinnamon and sugar?  You really can’t go wrong!  I use about half a teaspoon of seasoning per cup of seeds, but adjust to your liking.

Spread the seeds on a baking sheet covered with parchment paper (you can do without but it keeps the seeds from sticking to the pan; don’t add nonstick sprays, it will add too much moisture).  Try to get them in a single layer with minimal overlaps.

Bake for 45-60 minutes, check for crispness at 45 minutes (this means take one out and eat it!).  If you have a lot of seeds on the tray, stir them around halfway through to help evenly cook them all.

If you don’t have that much time, preheat the oven to 350-375 degrees and roast for about 35 minutes.  Just keep an eye on them!

After they’ve cooled, store in an airtight container at room temperature.  How long will they keep?  I don’t know – ours never make it more than a few days!

Enjoy!