Pumpkin Season Kickoff!

One thing I love about living in the Northeast is that we get to experience all four seasons. However, this does not mean that I favor all equally. There is just specific elements that I like of each season.

I’m not the biggest fan of fall. I hate being cold, so as soon as the air gets crisp I am not a happy camper! I love the “heat of the summer.”  However, with fall comes the family traditions of apple and pumpkin picking. This is a tradition that I cherish very much. Even at my sickest moments it was something that I insisted our family continue to do, and is a tradition I plan on continuing when I have a family of my own in the future.

Another reason I enjoy fall is because it marks the season of pumpkins – It is now acceptable to make pumpkin bread and pumpkin pancakes! Not only are these foods delicious, but after baking it leaves the apartment with a  smell that warms my heart!

With the pace of school picking up I have started to feel the stress. An easy solution to calm my nerves, is baking. I was so excited to make the pumpkin bread that my mom use to make me, so there was no question about what to bake!

This recipe originally came from All Recipes. The recipe was simply adapted by using Jules all-purpose gluten-free flour, and tasted just as I remember. When one of my roommates and I tried the finished product, we literally had to resist from eating the entire loaf!

However, the true test was when I brought some muffins over to my toughest critic (aka: my brother).  The verdict: He thought they were really good, and enjoyed them. The next day I brought some to a staff meeting that I had at internship. Before I offered the muffins to them, I didn’t make any mention that they were gfree. After my supervisor ate the muffin she said they were great, and then asked what I did differently (she is aware I am GF), so they eventually found out they were gfree. However, everyone said they could of never told the difference, they were just really good muffins!

Those two experiences are a true testament to how delicious this recipe is. I love the feeling when people can’t tell that my baked goods are GF! It makes me happy knowing that I can leave them with a positive association to GF food. (I often find people have a negative opinion about GF foods). Below is the recipe for your enjoyment!

Downeast Maine Pumpkin Bread
(Originally from All Recipes)

1 (15 oz) canned pumpkin
4 eggs 1 c. vegetable oil
2/3 c. water
3 c. evaporated cane juice
3 1/2 c. Jules GF Flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger
Note: I use
McCormick SpicesandLibby’s Pure Pumpkin. Remember to always check ingredients!

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (Note: This recipe will make 2-3 loafs depending on pan size. I made one loaf, and 18 muffins.)

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