“ This delicious, seasonal quick bread uses a unique blend of flours for the perfect consistency and gets a special bite from the addition of crystallized ginger and walnuts. Kate, Recipe Hunter ”
- Almond Milk
- Baking Powder
- Baking Soda
- Brown Sugar
- Extra Virgin Olive Oil
- Gluten Free All Purpose Flour
- Pumpkin Puree
- Vanilla Extract
This quick bread has everything we want in a seasonal baked good. A pumpkin batter made from a unique blend of gluten-free flours is spiced with cinnamon, nutmeg, cloves, and vanilla for an autumnal warmth. The real star of this recipe, though, are the little bits of candied ginger (which you can often find in the bulk food section of your grocery store) that are speckled throughout the bread, giving a spicy-sweet kick with every bite. Since it isn’t too sweet, a big slice of this would be perfect for breakfast or served for dessert with a dollop of freshly whipped cream.
“ I love creating gluten-free, dairy-free yummies that celebrate what is fresh and in season now. My mission is to make food that makes people smile, no matter what their dietary restrictions are (or are not). ”
Beth is a Buffalo, NY based food blogger, illustrator, and print maker. In addition to documenting her cooking and baking adventures on Tasty Yummies, she’s also one half of the husband and wife design duo behind Hero Design Studio (check out their prints, they rock). What we love about her cooking style is that she’s adopted a philosophy of being a “conscientious omnivore” who focuses on using ingredients that are local, whole, and healthful – the type of food that makes your body feel good. Her recipes are mostly gluten-free and dairy-free by nature but they’re so creative and delicious that you won’t know the difference!
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