Not all muffin batters work as a loaf, but this one does, and it's amazing. Not too sweet, quite moist and spicy, and the addition of fresh cranberries is my personal favorite, but feel free to try it with chocolate chips, or chopped nuts! Simple, easy, and relatively quick. Enjoy the chilly fall weather with a mug of coffee, and a thick slice of this delicious loaf.
Ingredients
2.5 Cups Bob’s All Purpose Gluten Free Baking Blend (red bag, not the 1-1 flour)
2 Tablespoons coconut flour
1 Cup "sucanat", unrefined cane sugar, or coconut sugar
1 Tablespoon baking powder
½ tsp salt
½ tsp baking soda
½ tsp xanthan gum
1-2 Tablespoons Pumpkin Pie Spice ( I'm a heavy handed spice girl, but know thy palate)
1 Cup water
½ cup oil (I used avocado oil, but you could used melted coconut, or any liquid oil)
¾ cup canned pumpkin puree
1-2 Tablespoons vanilla extract (as with the spice, I tend to use 2)
Optional- 1 cup fresh cranberries, chocolate chips, or chopped nuts
Whisk the dry ingredients together. Add the wet ingredients directly to that bowl, and whisk everything together. Let sit for 5 minutes. Whisk together again to make sure it’s fully mixed, thick, and has no clumps or dry spots. Add the cranberries, chocolate chips, or nuts if desired. Mix together with a spoon or spatula.
Pour the (fairly thick) batter into 2 medium loaf pans and bake at 350 degrees for 45 – 60 minutes (I know this is a wide range but I don’t know what your loaf pan looks like or how your oven bakes or how high you filled the pan, so check on it at 45 minutes and if it’s not firm and a toothpick doesn’t come out clean, keep going in 5 minute increments.) Try to bake them on the center rack so you don't burn the crust or the bottom. For muffins, bake 25-30 minutes.
Let cool in the pans for 10 minutes, then transfer to cooling racks. Let sit for 30 minutes or so before cutting. Then, slice it up and enjoy!
I've been making one loaf for my family every day- it's quite popular. I hope you love it too!
<3 Marian
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