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Hello Everyone:

Taking a tip from Williams Sonoma, I developed my own version of their
Pumpkin Spice Quick Bread. What a hit!

Tasters at the Stanford Celiac Conference this past weekend were thrilled
with this delight, especially when they topped it off with a dollop of
Williams Sonoma Pumpkin Butter. Just goes to show we can eat what everyone
else eats.....just by changing the ingredients.

So, here’s the recipe. Enjoy!

PUMPKIN SPICE BREAD
1/2  cup canned pumpkin
1/2  cup pure maple syrup
1/2  cup brown sugar
2  tablespoons molasses
1/3  cup cooking oil
2  large eggs
1  2/3  cups GF flour blend of your choice
    (I used 45% sorghum, 35% potato starch, and 20% tapioca)
1  teaspoon xanthan gum
1/2  teaspoon salt
1  1/2  teaspoons baking powder
1  1/2  teaspoons baking soda
2  teaspoons pumpkin pie spice
1/2  teaspoon ground allspice
1/2  cup chopped pecans
1/2  cup raisins or dried cranberries

1. Preheat oven to 350º. Grease three 5x3-inch pans or one 8 x 4-inch
nonstick pan.

2. Combine pumpkin, maple syrup, sugar, molasses, oil, and egg in large
mixing bowl. Beat on low until very smooth––about 1 minute.

3. Add remaining ingredients (except pecans and raisins) to pumpkin mixture.
Blend at low speed until moistened. Stir in nuts and raisins.

4. Transfer batter to prepared pan(s). Bake small pans 25-35 minutes and
large pan 45-55 minutes––or until tester comes out clean. Cool pan on wire
rack for 10 minutes. Remove bread from pan and cool thoroughly on wire rack
before slicing. Serves 12.

HEALTH NETWORK’S “Food for Life” Show
If you’re able to get the Health Network’s “Food for Life” (I’m featured in
nine gluten-free segments) be sure to let them know. I’m hearing from people
all over the country who have seen the show and love it. Let the local
station or the network know you appreciate the gluten-free focus.

UPCOMING EVENTS
Stop by my booth on Saturday and Sunday at the national CSA conference in
Omaha. I may just have a taste of that delicious Pumpkin Bread!

Next weekend, I’m attending the nation’s largest natural products show in
Washington, D.C. where all of your favorite gluten-free vendors congregate
in a show that draws 20,000-30,000 people. Later this month, I’m exhibiting
at the American Dietetics Association conference in Philadelphia––with about
10,000 dietitians in attendance.

Have a great October and try that Pumpkin Spice Bread.

Culinary regards,

Carol Fenster, Ph.D.
Savory Palate, Inc.
8174 South Holly, #404
Centennial, CO 80122-4004
(303)741-5408   www.savorypalate.com
Cookbooks for food allergies, celiac, autism

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