Pumpkin Maple Bread with Pecan Streusel

Pumpkin Maple Bread with Pecan Streusel

to welcome autumn!

This recipe was inspired by a Pinterest pin I'd found a while back {found here}. I just free it of its gluten and this is what I got!

-- Bread Ingredients --
1.5 cups Bob's Red Mill gluten free baking mix (or regular flour)
1.5 tsp guar gum (or ~1 tsp xantham gum) (skip this if you're using regular flour)
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice*
1 cup pumpkin puree (make sure you get 100% pumpkin, NOT pumpkin pie filling)
3/4 cup sugar
1/4 cup maple syrup
1 egg (or 1/4 cup egg beaters)
1/3 cup olive oil (or veggie oil, or applesauce)

-- Streusel Topping Ingredients --
1/4 tsp pumpkin pie spice
2 TB flaxseed meal (or almond meal, or flour)
2 TB sugar
1/4 cup butter, chilled
1/4 cup chopped pecans

* I made my own pumpkin pie spice (as per THIS recipe), as it's something I rarely use so I didn't want to buy a whole bottle of it. The below mix will make 1 TB (3 tsps) of pumpkin pie spice!
1 1/2 tsp cinnamon
3/4 tsp ground ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves

-- Instructions --
(1) Preheat oven to 375 degrees Fahrenheit, placing the rack in the center of the oven. Line a 9" loaf pan with parchment paper, leaving some overhanging the edges (so you can later lift the loaf out easily).
(2) Whisk the first 6 (or 5, if you're using regular flour) ingredients together in a medium bowl. In a large bowl, whisk together the remaining ingredients. Pour the dry ingredients into the wet ingredients, and whisk until just combined.
(3) Mix the first 3 topping ingredients together. Cut in the butter. Toss in the pecans.
(4) Pour batter into the loaf pan and smooth the top with a knife or spatula. Evenly sprinkle on the streusel topping.
(5) Bake 30-40 minutes (mine ended up baking closer to 50 mins), until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 mins, then transfer to a rack to continue cooling.
(6) After cooled, cut, serve, and enjoy!

Pretzel Rolls

A simple recipe found included in the instructional booklet that came with our bread maker. Very easy and made for a fun snack!

7/8 cup warm water
1/2 tsp sugar
1/4 tsp salt
2 cups flour (recipe calls for bread, but I used all purpose)
1.5 tsp active dry yeast

2 TB kosher salt OR cinnamon sugar mix
1 egg, slightly beaten

Measure all ingredients into bread pan in order, except kosher salt and egg.
Select dough setting and start.
When dough is done, preheat oven to 450F.
Divide dough into 12 pieces. Roll each piece into 8 inch rope. Form into pretzel shape or leave in stick shape. Place on a greased cookie sheet. Brush each with beaten egg, and sprinkle with salt.
Bake 12 - 15 minutes. They puffed up tons, and came out more like pretzel-ish shaped rolls, but they were still tasty.

Peach Bread

Adapted from I Am Mommy

Peach Bread adapted from allrecipes.com

1 1/4 cups white sugar

1/4 cup packed brown sugar

1 cup room temperature butter

1 cup AP flour

1 cup whole wheat flour

3 eggs, beaten

2 1/2 cups peaches sliced + "mooshed" (about 5 peaches)

1 tsp salt

1/2 tsp cinnamon

1 tsp vanilla

1 tsp baking soda

Preheat oven to 350

Cream together butter and both sugars.  Add beaten eggs, peaches, salt, cinnamon, vanilla, flour, and baking soda.  Stir until combined.

Pour into prepared dish.

I used muffin pans for 20-25 minutes and mini loaf pans and baked them for about 40 minutes. 

Cranberry Nut Bread

I made this today with raspberries in place of cranberries and lowered the sugar a tad, and it came out great!

2 cups flour
3/4 cup sugar
3/4 teas salt
1 1/2 teas baking powder
1/2 teas baking soda
1 cup chopped cranberries
1/2 cup chopped walnuts
1 egg
2 T all natural applesauce
3/4 cup Orange juice
1 T orange zest

Preheat oven to 350 degrees F.  Grease 9" x 5" loaf pan.
Combine flour, sugar, salt, powder, and soda.
Add the cranberries and walnuts, and stir to coat with flour.
In separate bowl, mix together egg, applesauce, orange juice, and zest.
Pour egg mixture all at once into flour mixture, and stir until JUST blended.
Spoon batter into prepared pan.  Bake for 50 minutes or until toothpick inserted in middle comes out clean.  Cool in pan 10 minutes, then remove to rack to cool completely.

Zucchini Bread

Just made this today, and it came out super tasty!  I substituted apple sauce for the oil, and a 1/2 cup of whole wheat flour in place of part of the white flour.

Zucchini Bread:

1/2cup (50 grams) pecans or walnuts, toasted and coarsely chopped

1cup shredded raw zucchini (1-2 zucchini)

1/2 cup peeled and grated raw apple, (about 1 large apple)

1 1/2 cups (195 grams) all-purpose flour

1teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup (120 ml) safflower, corn, or canola oil

1 cup (200 grams) granulated white sugar

2 large eggs

1teaspoon pure vanilla extract

1/2 cup shredded coconut (sweetened or unsweetened)

Cream Cheese Frosting:  (optional)

1/4 cup(56 grams) unsalted butter, room temperature

4 ounces(1/2 cup) (110 grams) cream cheese, room temperature

3 tablespoonsconfectioners' (powdered or icing) sugar

1/2 teaspoon pure vanilla extract

Garnish:

Toasted coconut (sweetened or unsweetened)

Zucchini Bread:Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. 
Toastthe pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Grate the zucchini, using a medium grater, and then peel and grate the apple. 
In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. 
In the bowl of your electric mixer (or with a hand mixer), beat theoil, sugar, eggs, and vanilla extract until well blended (about 2 minutes). Beat in the grated zucchini and apple.Add the flour mixture, beating just until combined. Then fold in the nuts and coconut.Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 50 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Frost with cream cheese icing, if desired. Well wrapped, this bread will keep for several days at room temperature (if unfrosted) or for several days in the refrigerator (if frosted). This bread can be frozen.
Makes one - 9 x 5 x 3 inch loaf.

Frosting:  Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the  powdered sugar until fully incorporated and smooth. Beat in the vanilla extract. Spread over the top of the cooled zucchini bread. Garnish with toasted coconut, if desired.

(Note:  To toast coconut - Place on a bakingsheet and bake in a 350 degree F (177 degree C) oven for a few minutes until lightly browned. Watch carefully.) 

From joyofbaking.com

Irish Soda Bread

My tried and true recipe, passed down from my mom! I actually substitute half gluten-free flour and half spelt flour. Also, I cook my loaf on a pizza stone instead of a baking dish.

Ingredients:
4 c. flour
3 TB sugar
1 TB double acting baking powder
1 tsp salt
3/4 tsp baking soda
6 TB butter
1 1/2 c. dark raisins
2 eggs
1 1/2 c. buttermilk

Directions:
Heat oven to 350 F. Butter and flour a 2 quart round baking dish. Mix the first 5 dry ingredients, then cut in the butter. Stir in raisins. Beat eggs slightly in a separate bowl. AFter reserving 1 TB of egg, stir in buttermilk. Pour egg mixture into the dry mix. On a well-floured surface, kneed the dough 10 times- do not over-kneed. Shape dough into ball and place in baking dish. Cut a cross in the top of the loaf about 1/4 inch deep. Brush loaf with egg reserve and cook for 1 hour 20 minutes.

Blueberry-Banana Bread

This is from All-Time Favorite Healing Recipes from The Green Pharmacy. My oven is not very reliable {I really need to pick up an oven thermometer} so the bottom of this bread took forever to finish baking- I ended up leaving it in for close to an hour. This is an extremely moist bread, so my bamboo skewer never pulled out clean. If you're like me and tend to leave your pizza stone in the oven at all times, I would recommend removing it in order to give your bread the best chance of cooking thoroughly from all sides. I also made a few modifications to the recipe:

- used 1/4 c. agave syrup instead of brown sugar

- used 3/4 c. frozen blueberries

- used 3/4 c. fresh blueberries

- substituted 1 c. of the flour with spelt flour

- went a little crazy and used 2 TB raw sugar

Time: 50 mins + cooling time

Servings: 10

Ingredients:

2 1/4 c. unbleached all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c. mashed ripe bananas {about 3 bananas}

1/2 c. reduced fat- plain yogurt

1.3 c. packed brown sugar

1/4 c. regular or light buttermilk

1 lg. egg

2 TB unsalted butter, melted

1 tsp grated lemon zest

1 c. frozen wild blueberries

1/2 c. dried wild blueberries

1 TB raw sugar

Directions:

1. Preheat the oven to 375 F. Coat a loaf pan with cooking spray and set aside.

2. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine the bananas, yogurt, brown sugar, buttermilk, egg, butter, and lemon zest. Whisk to blend. Add the dry ingredients, and mix until they are just blended. Stir in all of the blueberries. Turn the batter into the prepared pan, and smooth the top. Sprinkle on the raw sugar.

3. Bake 40-45 mins, or until a bamboo skewer inserted into the center comes out clean. Cool the cake in the pan on a rack, 5 mins. Removed from pan and cool the loaf completely on the rack. Cut it into 3/4 inch slices and serve.

Scones

::Scones::

(Original Recipe, with changes I made in Notes below)

2 cups flour

1 T baking powder

2 T sugar

1/2 t salt

6 T butter

1/2 cup buttermilk

lightly beaten egg

Mix dry ingredients.  Cut in cold butter until mixture resembles coarse cornmeal.  Make a well in the center and pour in buttermilk.  If you don't have buttermilk, use regular milk.  Mix until dough clings together and is a bit sticky- do not overmix.  Turn out dough onto a floured surface and shape into a 6-8 inch round about 1 1/2 inches thick.  Quickly cut into pie wedges or use a large round biscuit cutter to cut circles.  The secret of tender scones is a minimum of handling.  Place on ungreased cookie sheet, being sure the sides of the scones don't touch each other.  Brush with egg for a shiny, beautiful brown scone.  Bake at 435 degrees F for 10-20 minutes, or until light brown.

Notes:

- To make buttermilk, take 1 cup of regular milk and stir in 1 T lemon juice- I use 1% milk

- Dried fruit and nuts can be added to the mixture before adding the buttermilk.  I used toasted hazelnuts and dried cranberries in mine.

- Instead of the white flour, I used 7/8 cup of wheat flour per 1 cup of white flour.  Since wheat flour makes for a denser product, I sifted the flour twice after measuring it out, and I added a bit of baking powder (probably about 1/4-1/3 teaspoon).  I have heard that you can also purchase whole wheat pastry flour, which is lighter as far as density.

- I am still trying to think of a substitute for at least part of the butter, but because it needs to be solid, I haven't thought of something yet.

Pumpkin Bread

1 1/2 cups flour
1/2 t. salt
1 cup sugar
1 t. baking soda
1 cup pumpkin puree (not the spiced kind)
1/2 cup olive oil (I use non-sweetened apple sauce)
2 eggs, beaten
1/4 cup water
1/4 t. nutmeg
1/4 t. cinnamon
1/4 t. allspice

1/2 cup walnuts (optional)

Heat oven to 350 degrees F.
Sift flour, salt, sugar, and soda.
Mix pumpkin, oil, eggs, water, and spices.
Add flour mixture to pumpkin mixture, stirring lightly until just mixed.
Pour into greased 9x5x3 loaf pan.
Bake 50-60 minutes.

I've also made muffins from this recipe- they take 25-35 minutes to cook usually.