Foodie Blogroll

Thursday, September 22, 2011

Fall into Flavor

I created this recipe when I needed a dessert for an Fall themed dinner party. The recipe base is actually a banana bread from Bethanny Frankel that I revamped to become Autumn Spice Bread. What's great about this recipe is you only use one bowl and all the ingredients are added at one time.The bread turned out amazing with a combination of ginger, nutmeg, cinnamon, pumpkin, carrots and more. Plus the bread is so moist its reminiscent of cake.

Autumn Splendor Bread
Gluten Free
Makes 1 Loaf

1 cup all purpose gluten free flour
3/4 cup Truvia sweetner
1/4 cup brown sugar
1 cup pumpkin puree
1/4 cup liquid egg substitute
1 cup carrots, shredded
1 tablespoon butter, room temperature
1 tsp. pure vanilla extract
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
dash of cloves

1. Preheat oven to 350 degrees. Cut a piece of parchment paper and place in the bottom of a loaf pan. Spray with nonstick spray.

2. Combine all of the ingredients in a large bowl and mix well.

3. Pour batter into loaf pan and tent loosely with foil. Bake for 30 minutes than remove foil and bake for 25-28 minutes more. Bread is done when cake tester inserted in center comes out almost clean (moist crumbs are okay). Cool completely on cooling rack before slicing.

Nutrition Information--approximately 70 calories per slice (1/12 of loaf)

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