Pumpkin Snack Bread

When I make this snack bread, I often measure out extra sets of the dry ingredients (minus the spices) into sandwich bags, making my own “mix” for next time.  This bread is gluten-free, and kids love it.  Feel free to amp up the sugar a little, if you want a sweeter bread.

1 c. soy flour
½ c. corn (or potato) starch
¼ c. brown rice flour
¾ tsp. baking soda
2 tsp. cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
2 pinches ground nutmeg
½ tsp. salt
¼ c. butter, room temperature
2/3 c. sugar
2 eggs
1 cup pumpkin puree
¾ c. toasted walnuts, chopped or chopped dates (opt.)

Preheat oven to 350°F. Coat a 8×4” loaf pan with cooking spray.

Combine soy flour, corn starch, rice flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt in a small bowl. Set aside.

Briefly attempt to cream butter and sugar (there won’t be enough butter to do this, but at least combine to grittiness). Add eggs and beat until thick. Add half the dry ingredients and mix. Add the pumpkin puree, mix briefly, and finish adding the dry ingredients, reserving a tablespoon or so if using walnuts or dates. Toss dates or walnuts with that little bit of dry ingredients, then stir into batter. Scrape into loaf pan and smooth top. Bake 60 min, or until a toothpick inserted into the center comes out clean. Cool completely in pan on rack.

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