Pumpkin Bread with Maple Cinnamon Butter Gluten Free Substitutions

Pumpkin Bread with Maple Cinnamon Butter Gluten Free Substitutions

Ingredients

  • Pumpkin Bread
  • •1½ cups all-purpose flour (GF use Domata)
  • •½ teaspoon salt
  • •¼ teaspoon baking powder
  • •1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon pumpkin pie spice
  • ½ cup vegetable oil
  • ? cup plus 2 tablespoons granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • ½ can pure pumpkin
  • 1 teaspoon vanilla extract
  • ? cup water
  • 1 tablespoon maple syrup
  • Maple Cinnamon Butter
  • 4 tablespoons unsalted butter, room temperature
  • 1 tablespoon maple syrup
  • ¼-1/2 teaspoon cinnamon
  • ¼ teaspoon salt

Directions

  1. Preheat oven to 350 degrees and spray and flour a 9x5 inch loaf pan; set aside.
  2. In a medium bowl, mix all the dry ingredients together; flour, salt, baking powder, baking soda, cinnamon, nutmeg, and pumpkin pie spice and set aside.
  3. In a stand-alone mixer fitted with a whisk attachment cream together the oil and sugars, scraping down the sides of the bowl as necessary.
  4. Next, add eggs one at a time and vanilla, scraping down sides of the bowl.
  5. Next, add pumpkin, maple syrup and water, again scraping down the sides of the bowl.
  6. Lastly, add the bowl of dry ingredients a little at a time until just mixed together.
  7. Pour batter into prepared loaf pan and bake for 50-60 minutes or until a knife inserted in the center comes out clean. Let cool completely in the pan before turning the pan over to take it out.
  8. To make the maple cinnamon butter, whisk all of the ingredient in a bowl and serve with bread.