Pamela’s makes great Gluten Free products. In order to find recipes using Pamela’s Gluten Free Products, you need to visit pamelasproducts.com. There you can search by product, category, etc. I modified the Pumpkin Quick Bread Recipe.
I decided to double my recipe, it is the summer and I thought I’d prefer to heat the house once and have plenty of bread for a few weeks. The bread stores well on the refrigerator and freezes well.
My MODIFIED Recipe – see hyperlink above for the original recipe.
Dry Ingredients:
4 cups Pamela's Baking and Pancake Mix
1 1/2 tsp salt
2 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp nutmeg
1 cup nuts, chopped (I use walnuts or pecans)
1 cup chopped dates (raisins work well also)
1 cup ground flax seed meal
Wet Ingredients:
4 eggs (room temperature if you have time to make that happen)
1/2 cup brown sugar (in the recipe)
*1/4 cup brown sugar to sprinkle on top (option add ¼ cup oats and butter and make a crumble topping for the top * see below)
3 tsp vanilla
2 cup pumpkin, grated zucchini or very ripe bananas
1/2 cup melted butter
Pamela’s Directions MODIFIED:
In a medium sized bowl, mix together dry ingredients. Add wet ingredients, 1 at a time (in the order listed above) to incorporate before adding next wet ingredient.
This recipe is for TWO loaf pans…Spray or grease loaf pans well, pour in the batter and spread evenly in pan. Add Crumble Top (see below).
Bake approximately 45 minutes, the sides will be just starting to pull away from the pan (toothpick or knife will be completely clean). Allow to rest in the pan for 10 minutes before removing to a wire rack to cool.
Crumble Top Option:
• After you have put the batter in a pan, you may sprinkle ¼ cup brown sugar on top to create a glaze or use a fork to combine ¼ cup brown sugar, ¼ cup oats, and ¼ cup cold butter and sprinkle the crumble mixture on top of the batter.
• As the loaf cooks, you will want to use a knife or toothpick to check to see if it is done…start with 10 minutes left in the baking time as each oven has its own quirks. After checking, cover with non-stick aluminum foil so the loaf cooks evenly and the top does not burn.
• Continue checking to see if it is done, every 5 – 10 minutes. It is important to open the oven as little as possible, without burning the bread!
A Versatile Bread:
I love this bread in the morning for breakfast (with fruit and hard-boiled eggs or Greek Yogurt) or as a dessert with a bit of chia seed jam on top! Add nut butter on top and it is a high protein snack to refuel after a workout.
