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Show ALL Forums  > Recipes and Cooking  > Pumpkin loaf      Home login  
 AUTHOR
 Belle Requin
Joined: 2/17/2007
Msg: 4
Pumpkin loafPage 1 of 1    
Never tried the Starbucks one as I'm allergic to wheat. BUT, just made a pumpkin "brownie" with fantastic results. The texture is kind of in between pumpkin cake and pie.

The recipe is:
1 cup packed brown sugar
1/2 cup butter
1 egg
1 cup pumpkin
1 tsp baking powder
1 1/2 cup all purpose flour
2 tsp pumpkin spice
Dash salt
1/2 cup toffee bits

Cream butter and sugar, add egg, beat till fluffy. Add remaining ingredients except toffee bits. Mix til combined, then fold in toffee bits. Pour into a greased 8” square ban, bake at 350 for 40 minutes.

What I did: I used oat flour, and a rounded tbsp of gelatin (but I doubled recipe). I added pecans (3 handfuls...). I used more toffee bits (3 handfuls...). For seasoning, in my double batch, I used approx 1 rounded tsp cinnamon, scant tsp ginger, 1/2 teaspoon each nutmeg, all spice, mace, and clove. And as I said, I’m not sure if I used more or less flour or pumpkin than the recipe called for as I totally eyeballed it all.

But, everyone loved it. The recipe suggested a white chocolate cream cheese icing, I made a vanilla cinnamon one, I think a butterscotch/caramel one would have been nicer.
 Belle Requin
Joined: 2/17/2007
Msg: 6
Pumpkin loaf
Posted: 9/19/2009 7:28:43 AM
I'm not allergic to gluten though, just wheat. Oat flour will have gluten in it, unless the bag specifically stated gf.

Wheat free is easy. Gluten free is easy too if you're not allergic to corn (which I am).
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