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Old 10-17-2013, 07:25 AM   #1
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Pumpkin Bread

Fall means pumpkin bread around here! I’ve been playing around with many LC pumpkin bread recipes. Ones with all almond flour are a bit too coarse and fragile; I don’t care for ones that feature coconut flour (too dry and coconutty). Playing around with Jennifer’s Gluten Free mix and the Fantastic Flour mix, I think I’ve found a good synergy. The BTF mix adds a real “flour” finer-grained texture, but there’s not enough in the bread to taste like coconut. My apologies to those of you that don’t already have these mixes on hand. I keep a batch on hand of both, as they are really indispensible in the LC kitchen.

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LC PUMPKIN BREAD

1 ¾ cups Jennifer Eloff’s GF Bake Mix (see post #46)
½ cup Fantastic Flour Bake Mix
2 tsp. cinnamon
¼ tsp. each ground cloves, ginger, cardamom
1 tsp. baking soda
½ tsp. sea salt
5 large eggs
1/3 cup olive or rice bran oil
½ can (15-oz.) canned pumpkin
2 tsp. vanilla extract
½ cup Swerve sweetener (or erythritol)
5 drops EZSweet sweetener (or to taste)
½ cup chopped pecans (optional)

Preheat oven to 350ºF. Lightly grease an 8x4 bread pan.

Mix together dry ingredients (GF mix thru salt) in a bowl; set aside. In a large bowl, whisk eggs, then add oil thru sweeteners and blend well. Mix in the dry ingredients until blended; fold in pecans, if using. Pour batter into prepared bread pan and bake for 50 minutes, until toothpick inserted in center comes away clean.

Cool bread in pan on rack for 10 minutes, then remove from pan and continue to cool on rack. Makes 1 loaf.

Note: you could sub the spices with pumpkin pie spice (2-1/2 to 3 tsp.)
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Old 10-17-2013, 08:38 AM   #2
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Oh, that looks fantastic! NICE JOB!
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Old 10-17-2013, 08:47 AM   #3
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Beautiful!!! Great work!!!
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Old 10-17-2013, 09:05 AM   #4
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That looks really yummy!! I haven't used the fantastic flour mix in a while but I may have to try this recipe!

Thanks for sharing
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Old 10-17-2013, 05:04 PM   #5
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Boy that looks good, KC! I have both flour mixes on hand so this is going on my baking list. What size bread pan did you use? Glass or metal?
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Old 10-18-2013, 04:33 AM   #6
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Quote:
Originally Posted by Tweaker Geek View Post
What size bread pan did you use? Glass or metal?
I used a non-stick metal 8x4x3 pan. If you're using a glass pan, reduce oven temp by 25º.
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Old 10-18-2013, 04:48 PM   #7
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Thanks, I have that size in a glass pan.
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Old 10-18-2013, 07:55 PM   #8
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Very creative! Your pumpkin bread looks substantial and perfect!! Thank you for also using my bake mix; love it when people like it and use it! Happy baking!
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Old 10-19-2013, 05:55 AM   #9
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Originally Posted by Jennifer Eloff View Post
Very creative! Your pumpkin bread looks substantial and perfect!! Thank you for also using my bake mix; love it when people like it and use it! Happy baking!
Thank you, Jennifer, for developing the mix and all your hard work with your books, etc.

On a side note, I took my copies of LCAF (vol. 1 & 2) to Kinko's yesterday and had them cut off the spine and spiral-bind each book, at a cost of $5 each. It makes it much more user-friendly in the kitchen.
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Old 10-19-2013, 07:34 AM   #10
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Quote:
Originally Posted by KCSoccer View Post
Thank you, Jennifer, for developing the mix and all your hard work with your books, etc.

On a side note, I took my copies of LCAF (vol. 1 & 2) to Kinko's yesterday and had them cut off the spine and spiral-bind each book, at a cost of $5 each. It makes it much more user-friendly in the kitchen.
Wow Thanks . Great info Kinkos.
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Old 10-19-2013, 02:05 PM   #11
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My gosh I was just wondering

what it would be like to mix the two together. In checking on my supplies
I noticed that it was time to make some new Jen's GF Mix and my BTF mix
was ok. Also I was wanting to do something with pumpkin.

THANK YOU. WILL TRY IT
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Old 10-23-2013, 01:03 PM   #12
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Mmm. It looks delicious, KC. I just love nuts in pumpkin bread. W8ish my hubby did. I tend to leave them out more often than include them. I just need to start baking TWO loaves at a time, one with; one without.
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Old 10-23-2013, 09:39 PM   #13
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Looks awesome!!
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