Gluten Free Pumpkin Bread & Cake (Low Glycemic Option Listed)

"Craving a slice of fall? These gluten-free pumpkin options are moist, flavorful, and perfect for any occasion!"

Ingredients:

• Petley Grain White Cake Mix (16 oz.)
• 2 teaspoons of pumpkin pie spice
• 1/4 cup of oil
• 1 can natural pumpkin puree (15 oz)
• 2 eggs
• 1/2 cup of raisins
• 1/2 cup of dried cranberries
• 1/2 cup of chopped walnuts or pecans

Baking Instructions:

Place these ingredients in a bowl. Blend with a hand whisk or mixer. Pour into a prepared loaf pan (8 1/2 by 4 1/2). Preheat the oven to 350 F. Bake for 1 hour and 20 minutes. Drop out on wire rack, cool 1 hour or longer

Blending ingredients can be achieved using a spoon, a hand whisk, or an electric mixer. To determine if a cake is fully baked, insert a toothpick into the center. If it comes out clean, the cake is done.

Gluten-Free Low Glycemic Pumpkin Bread

Ingredients:

• Petley Grain White Cake Mix (16 oz.)
• 3½ cups GF Pancake Mix (20 oz.) Or 3 1/4 cups GF APF, 2 tbs. sugar and 2 tbs. baking powder
• 2 tablespoons of cinnamon, 4 tablespoons of cocoa
• 2 cans of pumpkin puree (30 oz. total)
• 1/4 cup of agave
• 1 teaspoon of pumpkin pie spice
• 1/4 cup of oil
• 6 eggs
• 1 cup of raisins
• 1 cup of dried cranberries
• 3 cups of walnuts or pecans
• 1 cup of ground flax meal
• 3½ cups of boiling water
• 2 loaf pans (8 1/2 by 4 1/2)

Baking Instructions:

1. Prepare the pans: Spray 2 loaf pans with non-stick cooking spray. Dust each with 1 tablespoon of waffle mix.
2. Combine wet ingredients: In a large bowl, whisk together flaxseed, cinnamon, and cocoa powder. Pour boiling water over the mixture and let it stand for 5 minutes. Stir in pumpkin puree.
3. Combine wet and dry ingredients: In a separate bowl, whisk together eggs, remaining dry ingredients (except for the waffle mix), and the pumpkin mixture.
4. Bake: Pour the batter evenly into the prepared loaf pans. Bake in a preheated 350°F (175°C) oven for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool: Let the loaves cool in the pans on a wire rack for 1 hour before slicing and serving.

Gluten-Fee Beverage Pairing For Pumpkin Bread

Hot Beverages:

• Gluten-Free Pumpkin Spice Latte: A classic for a reason! Many coffee shops offer gluten-free versions.
• Spiced Apple Cider: Warm and comforting, with a touch of cinnamon and cloves.
• Rooibos Chai Tea: The spicy notes in chai complement the pumpkin flavors beautifully.
• Hot Chocolate: Rich and decadent, especially with a touch of cinnamon or cayenne pepper.

Cold Beverages:

• Apple Cider: Crisp and refreshing, especially on a cool fall day.
• Sparkling Apple Juice: Adds a touch of fizz to the pumpkin bread's sweetness.
• Pumpkin Spice Latte (iced): Enjoy the flavors of fall even on a warmer day.
• Smoothies: Blend pumpkin puree with fruits like banana, berries, or mango for a healthy and flavorful option.

Tips for Pairing:

• Consider the sweetness: If your pumpkin bread is very sweet, opt for a less sugary beverage like apple cider or black tea.
• Spice it up: Enhance the pumpkin flavors by pairing with beverages that have warm spices like cinnamon, ginger, or nutmeg.
• Experiment: Don't be afraid to try different combinations to find your favorites!

Important Note: Always double-check with the beverage provider to ensure that their products are truly gluten-free.

I hope this helps! Let me know if you'd like more specific recommendations.

Gluten-Free Pumpkin cake

Add 1/2 cup of sugar, otherwise same instructions as bread above.

Blending ingredients can be achieved using a spoon, a hand whisk, or an electric mixer. To determine if a cake is fully baked, insert a toothpick into the center. If it comes out clean, the cake is done.