Pumpkin Spice Quick Bread for Two
Recipe by Carol Fenster, author of Gluten-Free Cooking for Two (Houghton Mifflin Harcourt, 2017)
I always crave the pumpkin spice bread at coffee shops. Here is my small-scale version. Your kitchen will smell heavenly and this cute little loaf also make a great gift for a gluten-free friend. For an egg-free version, omit the egg and add 1 to 2 tablespoons of water instead.
1 large egg, at room temperature
[1/2] cup canned pumpkin puree (not pumpkin pie filling)
3 tablespoons canola oil
[1/2] cup Gluten-Free Flour Blend (see below)
[1/3] cup + 1 tablespoon sugar
[1/2] teaspoon baking powder
[1/2] teaspoon xanthan gum
[1/4] (rounded) teaspoon salt
[1/16] teaspoon baking soda (pinch)
1 teaspoon pumpkin pie spice
1 tablespoon chopped raw pumpkin seeds
 Place a rack in the lower third of the oven. Preheat the oven to 350⁰F. Generously grease a 3 1/4 x 5 3/4-inch nonstick (gray, not black) loaf pan.
 In a small bowl, whisk together the egg (or 1 to 2 tablespoons water for egg-free), pumpkin, and oil until smooth. In a medium bowl, whisk together the flour blend, sugar, baking powder, xanthan gum, salt, baking soda, and pumpkin pie spice until well blended. With an electric mixer on low speed, gradually beat the flour mixture into the egg mixture just until blended. Spread the batter evenly in the pan and sprinkle the pumpkin seeds evenly on top, slightly pressing them into the batter with your fingers.
 Bake until the top is nicely browned and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool the bread in the pan on a wire rack for 10 minutes, then remove the bread and cool on the wire rack for another 10 minutes. Use a serrated knife or an electric knife to cut into 6 slices and serve slightly warm or at room temperature
Makes one 3 ¼ x 5 ¾ -inch loaf; 6 slices
Preparation time: 10 minutes
Baking time: 35 to 40 minutes
Per serving: 165 calories; 2 grams protein; 8 grams total fat; 1grams fiber; 23 grams carbohydrates; 31 mgs cholesterol; 165 mgs sodium
Gluten-Free Flour Blend
1 ½ cups sorghum flour
1 ½ cups potato starch
1 cup tapioca flour/starch
Whisk together until well blended and store, tightly covered in a dark, dry place.