Let the pumpkin mayhem begin on MV.
I admit, I created this recipe purely because of a selfish craving I was having for something sticky sweet and pumpkiny. I was going to try and pass it off as a treat my kids would enjoy for breakfast, but I became pretty possessive over it once it came out of the oven. The kids still got some, but I ended up having more than my fair share. :\
I’m not usually one to fall head over heels for a simple quick loaf, but the spicy cinnamon trail that runs through this sweet pumpkin bread is enough to make my heart sing a different tune.
It’s even more delectable with a slather of your favorite vegan cream cheese on top!
There’s not much difference for me these days between ”quick” bread and yeasted bread.
All bread is relatively quick. Now that I’m baking gluten free, I no longer have to incorporate kneading and long rising times into my bread baking endeavors. I find the change liberating, as I now enjoy making a quick bread much more than I did when I was baking with gluten. Banana Bread: Meh… better with yeast. Beer bread? Only in emergencies. I just wasn’t satisfied unless my arms were about to fall off while making a loaf of bread. Even after I discovered the dough hook, I would still knead my soul into those ingredients–relishing every nuance of my aching hands squishing into the pillowy relief of the dough.
If there is one thing I miss dearly about gluten, it’s simply the kneading of the bread dough. I’ve tried kneading with many a gluten free flour combo–and let me tell ya, it just doesn’t do it for me. With gluten free bread dough, the whole process becomes slightly more clinical. I like to refer to it as the “mix and plop” method. Though, I cannot deny the lazy side of me welcoming this new, less sensual, approach to bread-making.
This loaf is made in the same vein as traditional Irish Soda Bread; the disclaimer here is that the texture is a bit off… not bad, just not quite as I remember an Irish Soda Bread to taste (hence the “Irish-ish”). I should add, in the bread’s defense, that I am actually part Irish. Yeah, I’ll take it wherever I can get it.
The texture of the loaf lends itself more to cutting into chunks rather than thin slices, and is best served slightly warm from the oven. Topped with some margarine, or soft avocado, it’s quite an addictive little snacking bread… authentic or not.
Today is also International Women’s Day! All you ladies–and men who have ladies in your lives–let’s celebrate!
The thing I love most about any holiday is the extra time my husband, kids and I get to spend together. I love the ease of rolling out of bed in the morning and not rushing to do anything (except make coffee!), and leisurely taking our time munching on delicious foods and sipping beverages throughout the day… until evening hits and the last item on our agenda is to sneak in a few good flicks that coordinate with the season.
To prepare for my husband’s long weekend home from his day job, I spent all day yesterday baking and candymaking. We are well stocked for the upcoming few days… although I think we are already in need of more fudge. :\ One of the treats we had planned for breakfast this morning was this holiday bread. Fashionably jeweled with nuts and fruit, and lightly dusted with powdered sugar… I think it is quite obvious that I got this idea from looking at all of the beautifully studded stollen loaves permeating the internet this holiday season.
Although I have never actually had a taste of authentic stollen, my guess is that this recipe would be denser and more “nutty” than real deal. Like a “health nut” version of stollen :).
Wonderful sliced thin, toasted, spread with some jam, and enjoyed with a mimosa… and maybe some fudge.
Happiest Holidays everyone! ♥
This delicious bread is mostly savory with just a touch of sweetness from the peaches. It’s a little dense, but man, does it ever hit the spot for anyone with a hankerin’ for a good (and not obviously Gluten Free, like the crappy ones in the freezer section of the grocery store [blech!]) piece of bread.
It’s really crusty too…
…in a good way!!
This is a fun twist on an old favorite. I have been making this recipe for years and it always turns out perfectly. In fact, I’m pretty sure this was the first recipe I came up with “all by myself”. :)
To make it gluten-free, I just subbed out a few different flours where I usually used all-purpose flour. Feel free to re-glutenize it by subbing the 2 cups of AP flour back in, and leave out the xanthan gum.
Last week I received a special recipe request —-from a very seasoned foodie. I was asked if I could conjure up a GF focaccia recipe, because her mother (a celiac) missed the taste of the flavorful flat bread. Isn’t that sweet??
So I searched through my old recipes, artisan bread books, gluten free baking books, and of course the internet, to Frankenstein together a recipe that will hopefully please dear Mom.
I must say, that I am happy to have gotten this request, otherwise I may have never known (so soon) the glory of baking gluten free bread. It was pretty easy. And no kneading!! One thing I will certainly do the next time I make this is add some dimples. [ I know, how could I have forgotten to dimple my focaccia?? ] I guess I was so immersed in slicing little tiny tomatoes, that I totally neglected the dimples. It certainly didn’t effect the taste any though. This stuff was really good.
This focaccia can be topped with pretty much anything … brush a little olive oil on before adding toppings to achieve a darker golden top.
If you do not eat gluten and, like me, think the GF breads in the frozen section of your grocery store are really really bad, try this… it makes an excellent sandwich bread too.