Update: Allergen free "pumpkin" bread with sweet potatoes

Well, a while ago I posted the recipe for Pumpkin Bread, gluten free and low sugar.   In that post, I mentioned that you can substitute mashed sweet potatoes for the pumpkin in the recipe, and the bread turns out even better!  However, there's a bit of a caveat to that substitution that I'll share in this post.  The previous pumpkin bread recipe works great for fresh or frozen pumpkin - in other words, kinda watery!  If you use canned pumpkin or mashed sweet potatoes with a liquid content that is considerably less... the recipe needs extra moisture to turn out right.  I'll note that in the other recipe as well as a heads up.  Meanwhile, here's the original link: 
http://tuckaluckyridge.blogspot.com/2010/12/allergen-free-pumpkin-bread.html

and here's the "new and improved" recipe.  Note that I used a mixture of flours...  because I ran out of Bob's Red Mill Gluten Free Flour Mixture, which I usually use!

Ingredients:
     4 c. Bob's Red Mill Gluten Free Flour Mix
    3 tsp. cinnamon
    1 tsp. ginger
    1/8 tsp. cloves
    1/8 tsp. nutmeg
    4 tbsp. baking powder
    1 tsp. baking soda
    2 tsp. salt
    1 1/2 tsp. xanthan gum
    4 eggs
    1 1/2 c. milk or rice milk
    3 c. cooked, mashed sweet potatoes
    2 tbsp. vegetable or grapeseed oil
    1/3 c. honey
    3 tbsp. molasses
    1/2 c. coconut (optional) (thanks, Mo!)
    1/2 c. chopped walnuts (optional)
    1 1/4 c. chocolate chips (optional)

Mix liquid ingredients with pumpkin in large mixing bowl.  Stir together dry ingredients in a separate bowl.  Then add the dry to the wet ingredients and stir until moistened.  Then add the optional ingredients (chocolate chips, nuts, etc).  Scrape 1/2 of batter into each of 2 greased, glass 9"x13" baking dishes, bake at 350 for 20-30 minutes until toothpick comes out almost clean and sides are pulling away from the baking dish.  Don't forget that the glass dish will continue to bake the bread even after you take it out of the oven....  that's a reminder I'm hoping I'll read on my mental sticky note before I make this again!  :-)

Note 1:  The coconut, walnuts, and chocolate chips are all optional....  but yummy additions to this recipe.  The coconut suggestion came from a friend, Mo, and it really adds texture to this scrumptious snack. 

Note 2:  Yep, I freeze at least 1 of these pans of bread.  They'll only keep about 4-5 days without molding unless refrigerated (about 6-10, then) and when refrigerated, they have a tendency to dry out.  So freezing is great for my small household.

Note 3:  I mentioned I ran out of Bob's Red Mill GF flour mix the last time I made this recipe...  so here's my improvisation.  It worked just fine!
Instead of 4 c. of BRM GF flour mix, I used:
   2 1/4 c. Bob's Red Mill Gluten Free flour mix
   1 1/4 c. + 3 tbsp. buckwheat flour
   1/4 c. tapioca starch
   2 tbsp. arrowroot starch

New Year Meandering of Thoughts

There's just something about flowers...  the first blooms in the spring remind me of the color and growth and warmth that is coming -- kind of a reward for waiting through the winter.  The spring, summer and fall blooms in their beauty are treats to soak up while there's time before snow and chilly days take their place. 

But flowers in winter are a special treat.  They go so quickly, but they remind me that there's joy in unexpected places, and to savor every moment because even life itself is so brief. 

Happy New Year!