Gluten-Free Pumpkin Bread Using Honey As Well As Maple
Fragrant nutmeg, ginger and cinnamon will scent the kitchen while your loaf of this pumpkin bread is baking. Your nose will be happy, then your mouth even happier when you taste the cake-like texture with raisins and pecans in each bite.
On a table with a Thanksgiving spread, these will compete well, even when pumpkin pie is next to it. It will also disappear quickly in December…in fact, this is a good year-round recipe. It’s just especially good during the holidays!
Sometimes I make a loaf to slice. Other times I make muffins. Either way, frosting is not needed. In fact, frosting takes away from the texture and flavor. They are better without it.
They have a sweet flavor which is good for snacks or desserts. Since it uses honey and maple syrup, it has a sugar-free, low-glycemic kind of sweetness. The recipe is also dairy-free, lactose-free and soy-free.
The muffins pack well in lunches, which is great since they taste so good for a lunchbox snack. They may not last until lunch, though. This morning I had some for a mid-morning snack!
Gluten-Free Pumpkin Bread with Honey and Maple
7/8 Cup Gluten-free Flour Mix (like King Arthur Flour)
7/8 Teaspoon Xanthan Gum
3 Tablespoons Honey
1/3 Cup Maple Syrup
3/8 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/4 Teaspoon Nutmeg, ground
1 Dash Ginger, ground (or more, if you
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