Gluten-free Pumpkin Bread

After a failed attempt with a recipe using pumpkin, I, naturally, had canned pumpkin left over. While the weather certainly isn’t indicating fall here in south Texas (but it’s almost October! Why, why, why?!), I was bored and decided to make pumpkin bread. I also decided to not try to make it “healthy.” I was really surprised how good the bread turned out—I ended up eating way too many slices when it was still warm. The next morning it was still good, too, surprisingly. Freeze leftovers and reheat when needed. Recipe adapted from Pamela’s Baking Mix website—http://www.pamelasproducts.com/recipe_frames.html. I used dark brown sugar (because I had it) and added some nutmeg, just to go along with the other spices.

Ingredients:
4 tablespoons butter, melted

1/2 cup dark brown sugar

2 eggs

1 cup of canned pumpkin

1-1/3 cups Pamela's Baking & PancakeMix

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon cloves
1/8 teaspoon nutmeg

Beat together butter, sugar, egg, and pumpkin. Add remaining bread ingredients and mix together. Pour into a greased bread loaf pan. Bake in a preheated 350° oven for 50 to 60 minutes, or when toothpick inserted comes out almost clean.

Serves 12
Nutritional Value per serving: 135 Cal, 5.7g Fat, 2.8g Sat Fat, 168mg Sod, 18.7g Carb, 9.7g Sug, 1.3g Fib, 2.7g Protein

~Enjoy!