Super Easy Pumpkin Bread- gluten free of course!

 

Super Easy Pumpkin Bread

Ingredients

• 1  box gluten free yellow cake mix
• 1 3.4 ounce package instant vanilla pudding mix
• 1 15 ounce can pumpkin puree (not pumpkin pie filling)
• 1 teaspoon cinnamon
• 2 teaspoons pumpkin pie spice 
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 3 large eggs

• Instructions

  • Preheat oven to 325 degrees F.  Spray an 8-9 inch loaf pan with Pam. This bread will expand quite a bit when baking so make sure the pan is the appropriate size and not smaller than an 8-9 inch loaf pan.
  • In a large mixing bowl, add all of the ingredients except for the cake mix and mix with an electric mixer on medium until well combined.
  • Add in the cake mix and mix on medium until well combined.
  • Scrape down the sides of the bowl and mix again for about 30 seconds.
  • Pour batter into prepared pan.
  • Bake at 325 degrees F for approximately 65 minutes. A toothpick inserted into the middle will come out with a few moist crumbs on it or clean.
  • Cool this bread completely before cutting. If it's cut too warm, it may fall apart when you pick up a slice.
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Banana Bread (gluten free of course)

Banana Bread

 

2 cups gluten free flour 1 teaspoon baking soda ¼ teaspoon salt 3/4 cup butter 1 1/2 cup sugar 2 eggs (beaten) 1 1/2 cups bananas, mashed (3 medium)

1/2 cup buttermilk 1 tsp Vanilla 1 tsp Almond flavoring   Cream butter and sugar. Blend in bananas, eggs, vanilla and almond flavoring. Combine flour, soda, and salt together. Add flour mixture to banana mixture alternating with the buttermilk. Pour into a greased loaf pan. Bake at 325 deg. for 1 hour and 15 minutes.

Glazed Lemon Blueberry Zucchini Bread

Glazed Lemon Blueberry Zucchini Bread

Ingredients

• 2 cups gluten free flour
• ½ tsp. salt
• 2 tsp. baking powder
• 2 eggs
• ½ cup canola oil
• 1⅓ cups sugar
• 2 TB lemon juice
• 1 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini
• 1 cup fresh blueberries

Glaze ingredients:

• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini & blueberries until mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 45-60 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Zucchini Bread and Chocolate Chip Zucchini Bread

    This is what happens when you are gifted a zucchini and you didn't have plans for said zucchini. You make an attempt at zucchini bread. I hear that's what everybody does with the oodles of zucchini that they don't know what to do with. Ha! Ok, so maybe ONE zucchini isn't oodles....and maybe I could have grilled it which I LOVE...but I wanted to try zucchini bread.
    I did a search for zucchini bread recipes. There are about a zillion of those out there by the way! I decided to base mine off of a famous lady named Paula's recipe. However, I made mine gluten free. I also took out the gobs of oil she used and replaced it with cinnamon applesauce. Lastly, I switched up some of the spices because of what I had on hand. I also added chocolate chips to one loaf. I hear that chocolate chips are yummy in zucchini bread.

Zucchini Bread - gluten free

3 cups GF Flour Mix
3/4 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon pie spice
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup cinnamon applesauce
4 eggs, beaten
1/2 cup milk
2 cups grated zucchini
2 teaspoon lemon juice
1 teaspoon almond extract

* add 3/4 Cup Chocolate Chips to make Chocolate Chip Zucchini Bread
Preheat oven to 350 degrees F. In a large bowl, combine flour, xanthan gum, salt, pie spice, baking soda, cinnamon and sugar. Mix wet ingredients into dry. Add the grated zucchini and stir until combined.  Bake in 2 standard loaf pans, sprayed with cooking spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Use a cheese grater/ box grater to grate the zucchini.

Mix the wet ingredients into the dry ingredients.

Add in the grated zucchini and stir until combined.

Plain Zucchini Bread Batter

Chocolate Chip Zucchini Bread Batter (I divided the batter in 1/2. I did one loaf plain and one loaf chocolate chip by adding 1/2-3/4 c. Chocolate Chips to the batter)

Plain Loaf is done!!

So moist and yummy!

YUM!

Chocolate Chip is done!!

So pretty

Look at those chunks of chocolaty goodness.

Two yummy loafs of zucchini bread.....THIS is the way to eat your veggies!

After making and trying my zucchini bread I have no idea why I have never made this before. It is GOOD! I do believe I am a fan of zucchini bread now....mmmmmm.

-Jessica

Lemon Yogurt Quick Bread (cake, but it sounds healthier if you say quick bread)

     I am a huge lemon fan. I will give just about any recipe a try if it is lemon flavored. I'm pretty sure that is a gene that came from my Dad.  I ran across this recipe on Pinterest a couple of months ago, but just hadn't taken the time to make it. However, I had some yogurt in my fridge that I needed to use, so this was the perfect opportunity (excuse).
     As always I didn't follow the exact recipe. The original recipe called for Greek Yogurt, but I just had regular yogurt. It also called for fresh lemon juice, I didn't have that I just had the kind that comes in the bottle.  Without real lemons you have no zest...so didn't have that either. I DID have lemon extract so I figured what I lacked in lemoneyness I could make up for with my extract. 
     I would have to say that my recipe turned out pretty yummy and I will be making this again.

Lemon Yogurt Quick Bread

1 1/2 cups Gluten Free Flour Mix
1 tsp Xantham Gum
2 teaspoons baking powder
1/2 teaspoon salt
1 cup yogurt
1 cup sugar
3  eggs
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1/3 cup vegetable oil
1/3 cup lemon juice

Preheat oven to 350 deg. Spray a loaf pan with cooking spray. In a bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon juice, and extracts (lemon and vanilla). Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Cake can be glazed if you wish:
I used this recipe
1/4 C. Evaporated Milk
2 C. Powdered Sugar
1/2 tsp vanilla
1/2 tsp lemon extract

Pour over mostly cooled cake.

Enjoy!!

-Jessica