Wednesday, October 15, 2008

Pumpkin Bread

I made Cooking Light's recipe for Spicy Pumpkin Bread. I made my version wheat-free so that I could eat it. To the 3 1/2 cups of flour, I added 2 1/2 teaspoons of Xantham gum, which helps the wheat-free flour rise. I use Bob's Red Mill Wheat and Gluten Free Flour. It is the best! (I also made mine without the walnuts on the top. I'm just not into nuts in my breads.)

The recipe makes two loaves, which is great! More for me. I didn't split the batter too evenly between the loaves, so these pieces are a little short. But that's okay. Variety is good. Also, I don't know what I was expecting, but the bread is not sweet. I guess I really do need to have everything be as sweet as possible, so I eat my pumpkin bread with honey on it.

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