Gluten Free, Dairy Free Pumpkin Spice Bread, Curried Soup, and All Things Nice!

All right, I know I have never posted recipes on my blog, even though baking is one of my favorite things to do. After many people telling me that I should be sharing this side of myself, I finally decided to share with you two of my favorite pumpkin recipes, mostly because my friend, Andrea Costantine, is having to eat dairy free and soy free for her new little baby, and since she was visiting today, I wanted to make her something she could eat. And since it is November, the season of pumpkin, I pulled two cans out of the pantry (Never run out of pumpkin at this time of year!) and started first with the bread, so it could bake while I was doing healing touch on Andrea. Any moms out there know how difficult the first few months of being a new parent is, so I wanted to do anything I could to help relieve some stress and help Andrea relax.  We did get almost 30 minutes in before Rawley chimed in his own thoughts on the matter.

 

Andrea and Rawley - Pumpkin Spice and All Things NIce!
Andrea and Rawley – Pumpkin Spice and All Things NIce!

So here is the bread. This recipe comes from the Hahn family cookbook, with my own healthy adaptations. My mom has 10 brothers and sisters, so the cookbook is a treasure not only of great recipes, but also of family history.  I have replaced half the oil with applesauce and cut the sugar in half also. The original recipe called for 3 cups of sugar!  Yikes!   Also, I like to add flax for added fiber and nutrition, so I just reduce the flour by 1/2 cup and add the flax meal.  I like to mix my own flours, but for ease with this recipe, I just used Pamela’s Artisan Flour Blend.  One more thing you should know.  I love cinnamon and spice so when a recipe calls for 1 teaspoon of cinnamon, it looks more like two in my kitchen.  I think adding the extra spice makes up for the sugar I have cut out. I do like the look of a little raw sugar sprinkled on top.  I love that this recipe makes three loaves, perfect for sharing with a new mom!

Pumpkin Bread

3 cups gluten free flour blend, sifted

1/2 cup ground flax meal

1 teaspoon soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 1/2 cups brown  or coconut sugar

1/2 cup light olive oil or grapeseed oil

1/2 cup applesauce

4 eggs

2/3 cup water

1 14 oz. can pumpkin

chopped nuts

Mix flour, flax meal, soda, salt and spices in a large bowl. Add sugar and mix well, making sure to break up the brown sugar if used. In another bowl, beat the eggs with a fork, then add the oil, applesauce, water and pumpkin and mix until well blended.  Pour over the dry ingredients and stir til combined. If desired, add nuts.

Scoop batter into three bread pans.  I line my pans with parchment paper, mainly because I like easy clean up. It is especially important if you are baking in a non-dedicated gluten free kitchen so you don’t have cross contamination issues.  Bake at 350 for one hour or until a toothpick comes out clean.  Take out of the pans and cool.

Pumpkin Bread
Pumpkin Bread

 

Since I was working with pumpkin today, I decided to make a super quick  and easy soup that is one of my favorites for a cold day when you need a little curry to warm you up.  I received this recipe from a friend a few year’s ago and it is called Roxy’s Pumpkin Curry soup.  While I don’t know who Roxy is, I want to thank her for this great recipe.

Roxy’s Pumpkin Curry Soup

2 tablespoons coconut oil

1 cup chopped onion

2 large cloves garlic sliced or chopped

1 1/2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon white pepper

3 cups vegetable or chicken broth

1 15 oz. can pumpkin

1 can unsweetened coconut milk

Saute onions and garlic in the coconut oil until tender.  Add the spices.  Put the cooked mixture in a small blender container, and add enough of the broth to make it easy to puree.

Add the broth, pumpkin, pureed onions to a saucepan and bring to a boil.  Reduce heat to low and cook 15 minutes, stirring occasionally.    Stir in the coconut milk and heat through.

If the soup is too thin for your liking, I find that instant mashed potatoes do an amazing job of thickening a soup to my likeness.

It was a simple meal of pumpkin soup and a slice of pumpkin bread warm from the oven.  As a little extra treat, I toasted the bread by spreading coconut oil on each side and grilling it in a pan.  It gives a nice caramel crunch to the sugar- a little crunch on the outside, and soft and yummy inside.

And because he is so cute, I thought I should include a few more pictures of Rawley!  His cuteness is the reason there is no picture of the soup.  Please forgive me!  There will be more food blog posts to come and I will get better with time.  As always, learning to post a recipe with pictures is a process!  Enjoy the pumpkin goodies!

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