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THE BEST PUMPKIN LOAF EVER<br />
(GLUTEN FREE AND BETTER THAN STARBUCKS©)<br />
Submitted by: Mary Jean Schumann<br />
Prep Time: 10 minutes Cook Time: 50 minutes<br />
INGREDIENTS<br />
• 3 eggs<br />
• 1 c. sugar<br />
• ¼ c. brown sugar<br />
• 1 tsp. vanilla extract<br />
• 1 c. pumpkin puree<br />
• ¹∕ ³ c. vegetable oil<br />
• 1½ c. gluten-free flour<br />
(can use regular all-purpose flour<br />
or whole wheat pastry flour)<br />
• 1 tsp. baking soda<br />
• ½ tsp. baking powder<br />
• ½ tsp. cinnamon<br />
• ½ tsp. ground ginger<br />
• ½ tsp. salt<br />
• ¼ tsp. each of ground nutmeg,<br />
all spice, pumpkin pie spice<br />
• ½ c. semi sweet chocolate chips,<br />
optional<br />
DIRECTIONS<br />
Preheat oven to 350. Line a 9x5 loaf pan<br />
with parchment paper and set aside.<br />
In bowl of a stand mixer (or you can do<br />
with a hand mixer) beat together eggs,<br />
sugars and vanilla extract (1 minute on<br />
medium speed or until well combined).<br />
Add in pumpkin puree and oil and beat<br />
until combined. Next add all the dry<br />
ingredients (flour, baking soda, baking<br />
powder, cinnamon, ginger, salt, nutmeg,<br />
all spice and pumpkin pie spice) and stir<br />
until combined, you could also use your<br />
mixer to combine. If using chocolate<br />
chips, add them and mix them in.<br />
Spoon batter into the lined loaf pan. Bake<br />
for 50-60 minutes, or until a toothpick<br />
comes out clean. Remove from oven,<br />
allow to cool for at least 10 minutes, then<br />
serve warm or allow to cool completely,<br />
then slice and serve and enjoy.<br />
The chocolate chips are optional in this recipe.<br />
This recipe can be made with gluten free flour, all purpose flour or even<br />
whole wheat flour. My favorite, preferred gluten free baking flour is Bob’s<br />
Red Mill gluten free 1 to 1 baking flour.<br />
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