Fall is right around the corner. Did you feel the chill in this air this morning in Columbus? Heading out for a run was finally pleasant instead of overwhelming due to much lower temperatures and humidity. Local schools will start back in just a couple of weeks and what better way to kick the school year off right than with a gluten-free pumpkin bread packed for lunch or snack?
Pumpkin Bread
2/3 cup shortening
2 2/3 cup sugar
4 eggs
1 can (1 lb pumpkin)
2/3 cup water
3 1/3 cup flour (I used a rice flour, potato starch, tapioca flour mix)
3 tsp xanthan gum
2 tsps baking soda
1 ½ tsps salt
½ tsp baking powder
1 tsp cinnamon
1 tsp cloves
2/3 cup coarsely chopped nuts
2/3 cup raisins
Heat oven to 350. Grease 2 - 9x5x3 inch loaf pans or 3 - 8.5×4.5×2.5 inch loaf pans. In a large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pans. Bake about 70 minutes or until wooden pick inserted into the center comes out clean.
Enjoy with a thin layer of cream cheese or butter. Package bread in individual slices wrapped in plastic wrap for easy grab & go lunch and snack treats. Bread can be stored on the counter for several days or in the freezer for extended periods of time.
Canned pumpkin has been spotted on the shelves of many local Columbus grocery stores, including Meijer and Giant Eagle.
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