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Welcome October!

Posted Oct 01 2009 12:00am

It’s October so I find myself with the itch to use pumpkin in my cooking!  I had already started writing this post when I saw Martha Stewart on the Today Show this morning talking about cooking with pumpkin, so clearly I’m not the only one who immediately turns to pumpkin on October 1st.

pumpkin

One of my favorite things to bake with is pumpkin.  I love making GF pumpkin chocolate chip bread with Pamela’s Baking Mix .  Pamela’s is my go to baking mix at this point.  My church uses it for making communion bread each week, my husband has sampled many GF chocolate chip cookies and Pamela’s are definitely his favorite.  My personal favorite use of the Pamela’s, though, is the pumpkin bread.  It’s so easy and great if you have to bring food to a brunch and you’re always missing out on gluten-filled baked goods at events.  You can just used canned pumpkin and it tastes delicious.  I just follow Pamela’s recipe and add chocolate chips.:

canned-pumpkin_300

4 tablespoons butter, melted
1/2 cup sugar
2 large eggs
1 cup of canned pumpkin (Note: don’t use too much pumpkin…your bread will turn to goo.  1 cup is not the entire can!)
1-1/3 cups Pamela’s Baking & Pancake Mix
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

½ cup chocolate chips

Batter: Beat together butter, sugar, egg, and pumpkin. Add remaining bread ingredients and mix together. Fold in chocolate chips.  Pour into a greased loaf pan (8 x 4). Bake in a preheated 350° oven for 50 to 60 minutes, or when toothpick inserted comes out almost clean.

Simple, easy, delicious!  The pumpkin makes for a really nice addition to GF baking because of the texture it adds, making the bread moist and taste like real pumpkin bread.  My friends love it!

While I love all of my gluten-free baking mixes, I’ve decided that I  want to be more creative in the kitchen and not just rely on Pamela’s, so last Sunday I continued with my pumpkin craze and made two batches of pumpkin cookies using two different mixtures of flour.  I want to figure out what the best combinations are for baking cookies, bread and I even want to try scones.  I’m also going to experiment with actually cooking pumpkin (as opposed to using the can) and making savory dishes as well.  Stay tuned to find out the results!

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