Today was the official first day of Autumn, here in the Northern Hemisphere! Unfortunately, I live in Central Texas which means we really wont see Autumn for a few more weeks. Everything is still green and blooming and my garden is no where near finished. Oh well 🙂
I had big plans for the day, started with a nature walk with some friends, some pumpkin bread, some leaf shaped cookies and a big Autumn/Harvest dinner. But this morning I sneezed and threw my shoulder out – yes, you read that right, no, I cant make this stuff up – and all plans got changed. It took a hot bath, a trip to the chiro, some Arnica cream (which FYI, if you havent tried this stuff for muscle pain yet, you should!), an upper back message from the hubby and resting most of the day to even feel remotely better. Im really hoping a good night’s sleep helps!
So, we had spaghetti for dinner. Anybody else ever had one of those days??
BUT I did manage some pumpkin bread – well actually sweet potato bread, because thats what I had on hand – and it was FABULOUS. It definitely made up for all the yuckies today!
I found the recipe over at Gluten Free On A Shoestring and I had to tweak it to make it dairy free, also. Im going to go ahead and copy the recipe over here, with my substitutions, to keep it all in one place but be sure to pop over to her page for her tips on which Gluten Free flours to use and other GF tips!
2 1/2 cups all purpose gluten free flour (Add 1tsp of xanthum gum if your GF flour does NOT have xantham gum already in it)
3/4 teaspoon kosher salt (I used Sea Salt)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
2/3 cup sugar
6 tablespoons of butter substitute
2 eggs at room temperature, beaten
2/3 cup unflavored Coconut Milk yogurt
6 ounces pumpkin butter, at room temperature (More info on Pumpkin Butter at GFOAS)
Notes on ingredients:
*GF Flour Mix – I used Bob’s Red Mill 1to1 GF Baking Flour (Link to purchase on Amazon). I use this flour for e-v-e-r-y-t-h-i-n-g and it never disappoints! GFOAS reccomends a few other brands but I have no complaints with this one and I can get it at my local Kroger or on Amazon.
*Butter substitute – I used Earth Balance but you could also use coconut oil
*Eggs – I don’t see why an egg substitute wouldn’t work here. We didn’t try it because we don’t have an egg allergy but I have used egg substitutes in other recipes and found them to work just fine
*Yogurt – I actually used a really nice Sheep’s Milk Yogurt that I found at Sprouts, but you could also use Coconut Milk Yogurt just fine. The original recipe calls for sour cream. Edit: Thank you to all the readers who pointed out that I wasn’t clear about using non-dairy yogurt. I fixed it! Thank you 🙂
*Pumpkin Butter – I used Sweet Potato Butter simply because we bought some a few weeks back at a farmer’s market and I wanted to use it up. I can’t wait to try it with pumpkin!
- Preheat your oven to 350°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.
- In a large bowl, place the flour, salt, baking powder, baking soda, pumpkin pie spice and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, eggs, sour cream and pumpkin butter, mixing to combine after each addition. The batter will be thick and scoopable.
- Scrape the batter into the prepared pan, pressing it into all corners of the pan. With wet fingers and/or a wet spatula, smooth the top of the batter into an even layer.
- Place the loaf pan in the center of the preheated oven and bake until the top is domed, an even, lightly golden brown and a toothpick inserted in the center comes out with no more than a few moist crumbs attached (nothing gooey at all!), between 45 and 55 minutes. Remove the pan from the oven and allow to cool in the pan for 10 minutes before turning out the bread onto a wire rack to cool completely. Slice and serve once cool.
Would love to know if you make it and what you think! We absolutely LOVED IT at our house. I won’t tell you how many slices were eaten when it came out of the oven 😉