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!

Baked Oatmeal

I added a bit of cinnamon and some vanilla extract for flavor and switched out the walnuts for almonds. Unless you really like your oatmeal sweet, I'd suggest halving the amount of brown sugar.




Ingredients

• 2 cups uncooked quick-cooking oats
• 1/2 cup packed brown sugar
• 1/3 cup raisins
  
• 1 tablespoon chopped walnuts
  
• 1 teaspoon baking powder
  
• 1 1/2 cups fat-free milk 
• 1/2 cup applesauce
  
• 2 tablespoons butter, melted
  
• 1 large egg, beaten
  
• Cooking spray
  

Preparation

1. Preheat oven to 375°.
2. Combine the first 5 ingredients in a medium bowl. Combine the milk, applesauce, butter, and egg. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 20 minutes. Serve warm.

Cooking Light 
OCTOBER 2003

Pumpkin Spice Pancakes

Joy the Baker's version of a Martha Stewart recipe

Pumpkin Spice Pancakes

       makes 14-18 small pancakes

3/4 cup all-purpose flour

1/2 cup whole wheat flour 

2 Tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

pinch of ground ginger

pinch of ground cloves

1 cup milk

1/2 cup canned pumpkin

1 egg

2 Tablespoons vegetable oil or melted butter

Whisk together flours, salt, spices, sugar and baking powder in a medium sized bowl.  

In a separate bowl, whisk together milk, egg, pumpkin and vegetable oil or melted butter.  

Pour the wet ingredients into the dry ingredients and whisk until just combined.  Don’t worry if you have a few lumps.  You don’t want to over beat the batter, it’ll produce tough pancakes.  

Let the batter sit for 10 minutes while you heat the skillet.  Over low-medium heat melt a tablespoon of butter or vegetable oil .  Once skillet is hot, spoon a heaping 2 tablespoons of batter per pancake into the skillet.  When pancake starts to bubble slightly, carefully flip over.

Once browned and cooked through place pancakes on a oven proof plate and place in the oven set at 200 degrees F to keep warm while the rest of the pancakes are cooked.  

Serve with whipped cream and cinnamon sugar.. or maple syrup.  Delicious! 

Crustless Spinach Quiche

This was fabulous! It's called a "tart" in my cookbook, but I use the term quiche- if anyone knows the technical difference between the two, please do let me know! :) So here is my vegetarian tweaked recipe! Original recipe is from:: Incredibly Easy Gluten-Free recipes

.: quiche ingredients :.

1 tsp olive oil

1 c. finely chopped onion

2 cloves garlic, minced

10 oz. frozen chopped spinach, thawed & drained

1 c. milk

3 eggs

1/4 c. grated parmesan

1 TB minced fresh basil OR 2 tsp. dried basil

1/2 tsp. black pepper

1/8 tsp. ground nutmeg

.: topping ingredients :.

2 TB grated parmesan

.: directions :.

(1) Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch glass pie plate.

(2) Heat oil in skillet over medium-high heat. Saute onions and garlic. Stir in spinach. Spread mixture evenly into pie plate.

(3) Combine the remaining quiche ingredients in a medium bowl and gently stir until combined. Pour mixture evenly into pie plate. Bake 50 minutes or until knife inserted in center comes out clean. Sprinkle with the 2 TB parmesan topping.

.: notes :.

- I used Goya's extra virgin olive oil {that's essentially what we use in everything unless otherwise indicated!}

- I used 2% milk, as that's what we have in the house. I imagine any would type would work just fine though!

- As you can see in the photo, the spices all float to the top. Don't worry! That is how mine looked, and it tasted fabulous- not over spiced or anything :)

- I placed a cookie sheet on the rack below the rack that the quiche was on, just in case there's any overflow. The mixture pretty much fills a 9-inch pie plate to the brim, but I didn't end up having any overflow in the oven.

hint o' cocoa bundt cake

So my first go at making a bundt cake went pretty well! This recipe is super moist and was a big hit with the family!

{dry ingredients}

3 cups all-purpose flour

1/4 tsp baking soda

1/2 tsp salt

{wet ingredients}

1 cup milk

2 tsp vanilla extract

{creaming ingredients}

8 oz unsalted butter

2.5 cups + 2 TB superfine granulated sugar

6 eggs

{glaze ingredients}

1/2 cup milk or water

2 cups confectioners' sugar

{instructions}

1. Preheat oven to 335 degrees Fahrenheit, placing rack in the center of the oven. Spray a 12-cup bundt pan with non-stick oil-and-startch spray {aka. grease and flour pan}.

2. Combine dry ingredients in one bowl and wet ingredients in another. Set aside.

3. Combine butter and sugar in a stand mixer with paddle attachment {or a large bowl and hand mixer} and mix on low for about 5 minutes or until light and fluffy.

4. Add eggs one at a time. Scrape bowl and mix until thoroughly combined.

5. Alternately add the dry then wet mixtures about a quarter at a time, without pausing between additions. Scrap the sides of the bowl and mix for another 20 seconds.

6. Scoop bater into prepared pan and bake for 50 minutes, or until the cake bounces back when lightly pressed and a wooden skewer inserted in the deepest part of the pan comes out clean.

7. Cool the cake in the pan for 5 minutes, and then flip out onto a rack and let cool completely.

8. Combine glazing ingredients and whisk. Drizzle mixture over cake. If it will not pour well, add more liquid as needed.

{notes}

- I used about 2/3 spelt flour and 1/3 gluten-free flour and it tasted fabulous!

- I will use less liquid in my glaze next time, or let it sit for a bit before pouring because it was really runny.

- I also added 1oz of cocoa to the dry ingredients to give it a hint of chocolate taste. Recipe also suggests adding 1oz melted unsweetened and 3oz melted bittersweet chocolate to the wet ingredients for more chocolate taste <-- will be trying that next time!

- As you can see, I also sifted some extra powdered sugar on top to make it look pretty ;)

{please excuse the stand mixer in the photos!}

original recipe is from: United Cakes of America

waffles

This is the recipe that came with our GE waffle maker- I must admit, I'm rather a fan :)

MAKES:: 10 medium-sized waffles (may vary by waffle maker)

.:Ingredients:.

2 c. flour

2 TB sugar

1 TB baking powder

1 tsp salt

1 3/4 c milk

1/3 c vegetable oil

2 eggs

.:Directions:.

Combine dry ingredients. In a separate bowl, combine wet ingredients. Gradually add wet ingredients into the dry ingredients. Stir until just blended- do NOT over stir. Pour batter into waffle maker.

.:Notes:.

- Follow your waffle maker's instructions as to how much batter to add at once.

- We use spelt flour for a low-gluten option.

- For a blueberry option, after pouring batter into waffle maker, sprinkle fresh blueberries on top! Note, this may cause the waffles to stick to the waffle maker, so putting a little olive oil on the maker before you start may be advised (check your waffle maker's instruction guide first though- not all models may advise using olive oil on the maker).

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.

maple-oatmeal scones

so this recipe is from Barefoot Contessa on FoodNetwork. I made these on a whim and found out a few things:

1) you don't have to use the oats if you don't care for them {I accidently forgot them, and the recipe turned out quite well hehe}

2) I substituted 1c of all-purpose with buckwheat flour. It gives it a very different taste, but if you like buckwheat, it's great!

3) in the glaze, you can substitute with agave syrup if you're out of maple. I ran out after about 1/8c maple syrup, topped off the 1/2 cup with agave syrup {it's a sugar substitute}, and added 1 tsp maple extract. you still get a great maple taste!

Ingredients

• 3 1/2 cups all-purpose flour
• 1 cup whole-wheat flour
• 1 cup quick-cooking oats, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 1 pound cold unsalted butter, diced
• 1/2 cup cold buttermilk
• 1/2 cup pure maple syrup
• 4 extra-large eggs, lightly beaten
• 1 egg beaten with 1 tablespoon milk or water, for egg wash

Directions

Glaze:

• 1 1/4 cups confectioners' sugar
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar, and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1-inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be. {I would recommend leaving the scones on the parchment until the glaze has dried some as it does run quite a bit!}

buttermilk pancakes

{from The Breakfast Book by Marion Cunningham}

MAKES: 14 three-inch pancakes

1 cup buttermilk

1 egg, room temp

3 TB butter, melted

3/4c all-purpose flour

1/2 tsp salt

1 tsp baking soda

Put buttermilk, egg, and butter in mixing bowl. Stir until smooth and blended.

Stir flour, salt, and baking soda together in a small bowl until well blended. Add to buttermilk mixture only until the dry ingredients are moistened- leave the lumps.

Ladle about 3 TB of batter per pancake onto pan or griddle. Cook over medium heat until the bubbles break on top. Turn pancake over and cook briefly.

** this batter keeps well for several days in the fridge

** wrap extra pancakes in foil and pop in the freezer for later

** for Whole Wheat pancakes, replace up to 1/2 the flour with whole wheat flour

** I substitute half the flour with spelt flour

** cooking these on an iron skillet with a little olive oil = best pancakes ever!