Fresh produce always inspires me to bake, whether it is apples in a crisp, zucchini in a bread, or berries in a special galette. The other day I had oodles of zucchini and blueberries begging to go into muffins, and while I was taking out baking ingredients and turning on the oven, I decided to thaw a jar of pumpkin puree from my Aunt's fall harvest and make some pumpkin bread, These are two family-favorite recipes that we use again, I'll share links below the pictures.
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Pumpkin bread, about to come out of the oven. This recipe is the rice flour Pumpkin bread recipe from You Won't Believe It's Gluten-Free, which is a really nice compilation of many easy gluten-free meals and treats.
I substitute applesauce for the yogurt called for in the recipe. |
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| Zucchini blueberry muffins. This recipe was one I pulled out of Parents' magazine years ago. The recipe isn't gluten-free, but it easily converted by just substituting a good gluten-free flour blend (with xanthan gum). I also substitute applesauce for half of the oil. I've made it as bread or muffins; as muffins, bake for 35 minutes at 350. |
The pumpkin bread lasted for two days' of breakfasts, and muffins accompanied lunch. Yum!
