Thursday, October 16, 2014

Molasses Pumpkin Bread, Gluten and Dairy Free

Do you love rich?  Spicy?  Warm? Soft? Melt in your mouth with chocolate inside?  Then you'll love this pumpkin loaf that qualifies in our house as "Happy Food."

I would offer a picture but pictures of this bread don't do it justice.  It comes out very dark, as if you burned the bread.  The brown is due to the 2/3 cup of molasses, giving it moisture and density that blends in harmony with fresh or canned pumpkin.

So, here's a recipe especially for Valerie:

Dry Ingredients:

1 1/2 cups gluten free flour (we used Pilsbury's Best)
2 1/4 teaspoons cinnamon
1 1/2 teaspoons ginger
3/4 teaspoon nutmeg
3/8 teaspoon clove
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder

Wet Ingredients:

6 tablespoons dairy free margarine (we used Smart Balance)
2/3 cup molasses
2 eggs
1 can pumkin or 1 1/2 cups
2 eggs
1/4 cup dairy free milk (we used unsweetened almond milk) or 1/4 water
3/4 teaspoon vanilla (if using vanilla flavored almond milk, you may skip this)
1/3 cup Good Life Chocolate chips (dairy, soy and nut free)


Whisk together dry ingredients.
Beat butter and molasses until lightened.
Beat in eggs, one at a time, then add pumpkin.

Combine milk and vanilla, blend into wet mixture.

Mix wet and dry together until smooth, but don't overbeat.

Fold in chocolate.

Bake in a standard loaf pan at 350 for 50-60 minutes, checking for doneness at 45 min.  Let cool before unmolding.