A Healthier Version of The Barefoot Contessa’s Roasted Brussel Sprouts with My Tangy Lemon Horseradish Dip
The Controversial Brussel Sprout! Hated by children but loved by…
I’ve been baking Paul Deen’s Pumpkin bread in the Fall since 2007–she has the most delicious recipe that is so moist! However, when I went to find it online to link to it–it was no where to be found. Of course I found lots of her pumpkin bread recipes but not the one I have scribbled down in my cook book. So I thought I would share it!
Since I have been over doing it a little on “non-healthy” eating lately…..O.K. A LOT lately–I thought I would try to make a healthier version of her Pumpkin Bread today. I substituted the regular flour for Gluten-Free Flour–I used Bob’s Red Mill All Purpose Baking Flour. They make some of the best Gluten-Free flours! I also substituted the regular sugar for brown sugar–I know, I know, it’s still sugar but at least it’s not as processed…right?? Sometimes I bake a pumpkin for this recipe but most of the time I just open up a can of 100% pure canned pumpkin–saves a lot of time!
3 1/3 cups Gluten-Free flour
3 cups brown sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 15 oz. can of 100% pure pumpkin
4 large eggs
2/3 cup water
1 cup vegetable oil
Recipe: Pre-heat oven to 350 degrees and grease two (8×5-in.) loaf pans ( I spray mine with coconut oil). Combine wet and dry ingredients separately and then combine everything together. You can use an electric mixer if you would like. Pour equally into bread pans and bake for 1 hour or until a tester comes out clean. Let cool and then enjoy! I like to put a little butter on top of mine.
If you like your pumpkin bread super sweet you can add that 3rd cup of sugar. The sugar ratio of just 2 cups was perfect for me. What is your Pumpkin Bread Recipe? Let me know in the comments!