Friday, September 16, 2011

Pumpkin Molasses Loaf for Danya

Belle had given me a whole pumpkin the other day. So I roasted it, made some puree, and decided to whip up a loaf of wheat-free pumpkin-molasses bread for our favorite gluten-free ten-year-old. Happy birthday, Danya!

2 C sweet sorghum flour
1/2 C ground almonds
1 C organic granulated sugar
1 t sea salt
1 T baking powder
1 t baking soda
1 t ground cardamom
1 t ground nutmeg
1/2 t ground cloves
1 C organic whole milk
2 eggs
3 T olive oil
2 T unsulphered molasses
2 C pumpkin puree

Preheat oven to 375 degrees. Whisk together all wet ingredients. Mix all dry ingredients. Mix until just moistened. Spoon into a prepared loaf pans. Bake until golden brown (approximately an hour) and a toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes. Then invert onto a wire rack and cool completely.

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