Gluten-Free Recipes for Thanksgiving

Roasted Beet(root) Salad with Pecans

October 24, 2017

A colorful and flavorful salad or side dish, perfect for special holiday meals.

gluten free beet salad recipe with feta cheese thanksgiving side dishFrom Chef Oonagh Williams of Gluten-Free Cooking with Oonaghadapted from a recipe by Marjorie Marino, Bulacan, Philippines

We spent 2 weeks in South Africa and have given talks on South Africa as well as a gluten-free South African buffet. I was given this vegan recipe, which I adjusted it to make it my own. It uses maple syrup since vegans won’t use honey, but I use honey since I really don’t know if maple syrup is available in South Africa. I also used feta cheese instead of tofu. We saw huge platters of feta cheese and chunks of ripe tomatoes and cucumber everywhere as there are very large Greek communities.


Makes 4 servings


  • 9 small to medium red and yellow beets
  • 2 Tablespoon (30 ml) butter
  • 1 cup (4 oz) chopped pecans, toasted in oven for about 10 minutes
  • ¼ cup (60 ml) honey (or maple syrup to make it vegan)
  • Salt and pepper to taste
  • Feta Cheese to taste (or no cheese to make the recipe dairy-free and vegan)


  • ¼ cup (60 ml) white balsamic vinegar
  • 1 teaspoon (5 ml) gf Dijon mustard
  • 3/4 cup (180 ml) olive oil
  • 3 Tablespoon (45 ml) chopped chives or green onions (spring onions, scallions). A South African friend suggested cilantro (coriander leaves)
  • Salt and pepper to taste


  1. Preheat the oven to 400°F.
  2. Toast chopped pecans for about 7 minutes.
  3. Wash and dry the beetroots and place in an oven-proof casserole dish. Bake covered from 45 minutes to 1 hour, or until the beets are tender when pierced with a knife.
  4. Allow to cool, then cut off each end and peel.
  5. Heat a skillet/frying pan over medium heat and then add the nuts and let them heat. Add the maple syrup or honey, let sizzle until mixture almost turns to chewy toffee. Season with salt and pepper, then remove from the heat and set aside.
  6. To make the dressing, add all of the ingredients into a bowl and whisk until smooth.
  7. To assemble the salad, slice the beets and arrange them on 4 plates. Sprinkle with the nuts and crumble the tofu over the beets.
  8. Whisk the dressing once more, then drizzle some over each plate and serve immediately.

Bread Pudding with Butternut Squash, Bacon and Onion

The perfect gluten-free Thanksgiving side dish.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Make this as a side dish for Thanksgiving or use leftover roasted butternut squash or mashed butternut squash and serve with leftover turkey for breakfast or dinner. Bagel, egg and milk mix can be prepared in fridge before Thanksgiving and the rest of ingredients added. This is mild comfort food.

I normally use an Udi’s gluten-free plain bagel, it doesn’t disintegrate and doesn’t have any funny taste. I do also like Canyon Bakehouse gluten-free plain bagels, which has even more of a roll’s softer texture to me. Aldi has gluten-free hamburger rolls that I do like for hamburgers, but haven’t tried them for bread pudding. We love Against the Grain tapioca cheese bread, but it was wrong texture to us for bread pudding.

Gluten-Free Butternut Squash Bread Pudding


  • 2 plain gluten-free bagels. Cut into tiny cubes about ½ inch square
  • 4 eggs or 1 c (250 ml) gluten-free egg substitute. I normally use 50/50 whole egg and egg substitute
  • 6-8 slices of Jones Dairy Farm Bacon or Oscar Mayer center cut, both are labeled gluten-free. Or leftover ham. Cut small
  • 1 medium onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely crushed
  • 1 Tbsp oil (15 ml)
  • 2c (500 ml)  milk, fat free is fine, but cream and whole eggs are wonderful
  • 12 oz (375g) peeled butternut squash, cut into small cubes, no more than 1″ square. Or use leftover roasted squash or mashed squash
  • 2 tbsp (30 ml) finely scissored green of green onion
  • 2 tbsp (30ml) finely chopped fresh parsley
  • 1 c (4oz, 125 g) shredded Swiss cheese or Sharp Cheddar cheese
  • Salt and pepper to taste. If you used leftover roasted squash or mashed squash be aware of existing salt or fat content
  • 2 Tbsp (30 ml) maple syrup added to bread pudding and more to serve. Optional, maple syrup is in most NE fridges
  • 8×8 baking dish


1. If you are using raw bacon, then put oil and bacon in saucepan or microwave safe dish and cook bacon until it starts releasing its juices. Add onion, garlic and raw butternut squash, stir, cover and cook for about 5 minutes until onion is soft and squash is just cooked. If using leftover cooked squash, just cook bacon, onion and garlic then stir in leftover cut up butternut squash or mashed squash.

2. Then I like to mix the casserole ingredients in a glass bowl/jug, cover and refrigerate overnight.

3. In the morning preheat oven to 350*, make sure to spray the 8×8 baking dish as this makes it far easier to clean dish. Stir the bread mix well to make sure bacon/squash is evenly distributed, and then pour into sprayed baking dish.  Place on baking sheet and bake in preheated oven for about 40-50 minutes.  It will rise, brown and there should be no liquid ‘sloshing’ around in the middle when it is cooked.  Do not cook above 350*. Photo shows half quantity cooked in 9″ pie plate.

Serve with maple syrup, or my hard apple cider gravy (recipe below).

Gluten-Free Hard Apple Cider Gravy

makes about 3 cups (750 ml)

I grew up on what is known as just ‘cider’ in England; English and Irish brands are now being sold in US and in New England we have quite a few cider makers. Every cider tastes different depending on apple variety used, some are sweet, some dry, some even effervesce (bubble) so every gravy will taste different. I can buy a six pack of Woodchuck Amber Cider for $9.99 in my local store, so quite a reasonable price. With hard apple cider you do need to check that it says gluten-free on bottle or on website. For some unknown reason some cider makers ferment the cider with barley so it’s no longer naturally gluten-free. Hard apple cider is definitely alcoholic and goes down very easily so you don’t notice the effect of the alcohol when you drink it. I’ve always drunk hard apple cider in preference to beer and cook with it.

Use this as a different, gluten-free gravy at Thanksgiving, serve with ham, pork, sausages, even fish and with the butternut squash, bacon, onion bread pudding/strata I make. You can make this a few days in advance of Thanksgiving without thickening with cornstarch, refrigerate, then reheat and thicken when you want it. Sauces thickened with corn starch can be quite lumpy when reheated from the fridge.


  • 2 x 12 oz (2 x 375ml) bottles or cans of gluten-free hard apple cider
  • 1 medium onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely crushed
  • 1 tbsp (15 ml) butter
  • 1 tbsp (15ml) neutral oil
  • 3/4 c (180 ml) cream
  • 1 tbsp (15 ml) gluten-free cornstarch (UK cornflour) mixed with 2 tbsp (30ml) water.
  • 1/2 tsp (3 ml) gluten-free chicken stock concentrate, I often use this as a way of adding seasoning not just salt to sauces.
  • fresh pepper
  • 2 tbsp (30ml) chopped fresh parsley plus stalks
  • 4 sage leaves, fresh or dried
  • 1-2 tbsp (15-30 ml) maple syrup, optional if needed


1. Gently cook onion and garlic with butter and oil in 1 quart (1 litre) saucepan until very soft and only slightly golden.

2. Add cider, some stalks of parsley and sage leaves and let mix simmer for 10-20 minutes until reduced to about 2 cups (500 ml).  The higher the heat the quicker it reduces so watch that it doesn’t boil away to nothing.  This is known as a reduction (really a concentration). Note that if you reduce a salt containing mix the final sauce can be quite salty, if you reduce a cream containing sauce then the fat content per serving will be higher.

3. Add cream and stock concentrate, very light grinding of pepper and simmer for a few minutes.

4. Taste sauce. If too tangy for you or family add maple syrup.  Remove parsley stalks and sage leaves.

5. Add cornstarch slurry, bring to the boil, simmer for 2-3 minutes until sauce thickens and raw cornstarch flavor is cooked out.

6. Taste and adjust seasonings, add chopped fresh parsley for color.



Brownie-Bottom Pumpkin Bars

October 23, 2017

Brownie-Bottom Pumpkin Bars

Courtesy of Enjoy Life



Makes about 16 large bars


For the brownie mixture:

  • 1 box Enjoy Life Foods Brownie Mix
  • 3/4 C. cold water
  • 2 T. mild olive oil or grapeseed oil

For the pumpkin mixture:

  • 1 1/4 C. mashed pumpkin
  • 1/4 C. pure maple syrup
  • 1/4 C. Enjoy Life Foods All-Purpose Flour
  • 1 t. ground cinnamon
  • 1/2 t. vanilla extract
  • 1/4 t. ground nutmeg
  • 1/4 t. ground ginger
  • Pinch ground cloves
  • Pinch salt

For the topping:


  1. Preheat the oven to 375˚F. Line an 8×8-inch baking pan with parchment paper.
  2. To make the brownies, put the Brownie Mix in a large bowl. Add the cold water and oil. Stir until well mixed.
  3. Scrape the mixture into the prepared pan, smoothing evenly. Bake for 15 minutes.
  4. While the brownies are baking, prepare the pumpkin mixture. Put the mashed pumpkin, maple syrup, All-Purpose Flour, cinnamon, vanilla extract, nutmeg, ginger, cloves, and salt in a large bowl. Briskly whisk until well combined.
  5. After the brownies have baked for 15 minutes, remove from the oven. Dollop the pumpkin mixture onto the par-baked brownies, swirling throughout the batter.
  6. Bake for an additional 35 to 40 minutes, until a toothpick inserted in the brownies comes out clean, and the pumpkin portions are firm to the touch. Let cool in the pan for at least 1 hour.
  7. To prepare the topping, put the Mini Chips and oil in a microwave safe bowl. Microwave on high for 15 seconds and stir. Repeat in 10 second intervals until melted and smooth. Drizzle the chocolate mixture over the top of the brownies.
  8. Carefully remove the brownies from the pan, then cut into squares.
  9. Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.


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Gingerbread Cake

September 26, 2017

This gluten-free cake is pumpkin, spice and everything nice!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I first tried making my English gingerbread (cake, not cookies) recipe gluten-free but I wasn’t happy with how it turned out. Plus, in the UK we use golden syrup (not corn syrup) and black treacle, (like molasses) which are not easily available. Then I thought that my gluten-free pumpkin bread has the same moistness as gingerbread, so let’s try using ginger rather than pumpkin pie spice. I even asked my wheat-eating girlfriend if she thought I was crazy.

But it was a success! No xanthan gum, which gave this cake an even fluffier texture. I’ve increased the amount of ground ginger and crystallized ginger and used my ginger orange dipping sauce for spring rolls as a glaze… Or butter, rum and pecan sauce. I did use orange juice instead of water and added orange zest in the cake, but didn’t really notice the orange. You can also make this recipe into muffins.

Gluten-Free Gingerbread & Pumpkin Cake


  • 1/2 of 15 oz can (8oz, 225g ) roughly 1 cup solid pack pumpkin, not pie filling (ingredient list should only be pumpkin). Freeze second half of can in labeled ziploc bag in freezer.
  • 1c + 2 Tbsp sugar (8 oz, 225g)
  • 1/2c (4oz, 112g) melted coconut oil or neutral vegetable oil. I don’t use canola oil.
  • 3 large eggs
  • 1/3 c water or orange juice
  • Zest of half an orange
  • 1 tsp (5 ml) gluten-free vanilla extract
  • 1+1/4 c (5+3/4 oz, 160g) my gluten-free flour mix (see recipe below)
  • 2 tbsp (30 ml) ground ginger, aka ginger powder or perhaps ginger flour
  • 1/4 c (roughly 1 oz, 28g) chopped crystallized ginger. I had tiny mini chips that seemed to ‘dissolve’ in the cake just leaving ginger flavor behind but no noticeable bits to bite on
  • 1/2 c (2 oz, 55g) almond meal
  • 1 tsp ( 5ml) baking soda
  • 1 tsp (5 ml) gf baking powder, I use Rumford’s labeled gluten-free, non-GMO and aluminum-free
  • Pinch of salt
  • 1/2c ( 2oz, 55g) chopped pecans or other nuts


  1. Put pumpkin, oil, sugar, eggs, water and vanilla in large mixing bowl and beat well for 2 minutes until air bubbles are visible.
  2. Stir all dry ingredients together, then beat in dry ingredients for 2 minutes. Stir in nuts.
  3. Grease and gluten-free flour (I use plain rice flour as cheaper than gluten-free blends) a 10″ (25cm) Bundt pan and bake in 350*F, 170*C oven for about 45-55 minutes.

I prefer using a Bundt pan, the cake looks prettier than in a loaf pan and with the hole in the middle, the cake cooks more evenly with less chance of a raw center. Cake should be well risen, it will be dark brown because of spices, firm at edges, soft to touch and pulling away from sides. I poke at middle of cake with a fork, since I find that most gluten-free cakes need longer cooking than wheat flour cakes.

Remove from oven, leave to cool for 10 minutes, turn out onto cooling rack and allow to cool completely. Cake keeps fresh for quite a few days, freezes and nukes well.  If cake still feels sticky on side nearest to bottom of pan, then put it back in oven for about 10 more minutes.

Orange-Ginger Sauce:

  • 1/3 c sugar
  • ½ c water
  • a 2 inch piece of whole ginger, including peel, cut into small pieces.


  1. Bring water to a boil, simmer until sugar dissolves, add ginger and simmer for about 20 minutes, covered and don’t allow water to boil away.
  2. Cool and refrigerate overnight if you can.
  3. Remove from fridge, warm until runny, strain out ginger and add 2 tablespoons cheap orange marmalade as this normally contains less and smaller pieces of orange peel. You can also peel and chop ginger finely and then leave the cooked ginger in the sauce for more visual appeal as well as extra burst of ginger flavor when you bite on piece of cooked ginger. Your choice. You can also strain out orange marmalade pieces as well. Your Choice.
  4. Soon over warm cake.

Butter-Rum-Pecan Glaze:

  • ¼ c water
  • ¾ c light brown sugar
  • 1 stick unsalted butter
  • 1/4 c rum
  • 1/2 c chopped, toasted pecans


  1. Put water, butter and sugar in small non stick pan, gently heat to melt butter and sugar and simmer for a few minutes until sauce like.
  2. Remove from heat and stir in rum and pecans.
  3. Spoon over cake.

My Rice-Free Gluten-Free Flour Blend

I substitute this for one cup of gluten-free mix in recipes.

  • ½ cup potato starch
  • ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets.
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
  • 2 tbsp sorghum flour: Bob’s Red Mill.

Larger quantity:

  • 1 x 14 oz bag potato starch, which is 3+1/2 cups – that’s the size I can buy
  • 1+3/4 c of Tapioca Starch is 7 oz
  • Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz)
  • Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz)

 Making about 7 cups total of mix.


Pumpkin Pie with Schär Honeygram Cracker Crust

May 23, 2017


Courtesy of Schar


  • 2 cups Schar Gluten Free Honeygrams
  • 1/4 cup butter, softened
  • 1 dash of cinnamon
  • 12 ounces pumpkin puree
  • 12 ounces evaporated skim milk
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 teaspoon cinnamon


  1. Preheat oven to 350 degrees.
  2. Crush gramcrackers into a fine meal. Cut in the butter. Add cinnamon. Mix until dough forms a coarse meal
  3. Press into the bottom of a Cheesecake Spring Form Pan. Bake for 10 minutes.
  4. Remove from oven and let cool while mixing the pie filling.
  5. In large bowl beat eggs until frothy. Add remaining ingredients and mix well. Pour into pie crust.
  6. Bake for one hour.



Stuffed Mushrooms

May 20, 2017


Courtesy of Schar

Makes 30 servings


  • 1/2 cup Schar Gluten Free Bread Crumbs
  • 2 slices bacon, diced
  • 2 Tablespoons olive oil
  • 1 pound mushroom caps
  • 1/2 cup mushroom stems
  • 1/3 cup onion, diced
  • 1 garlic clove, minced
  • 1/2 cup red bell pepper, minced
  • 1/2 cup Parmesan cheese
  • 1/2 teaspoon Italian spices
  • Salt and pepper to taste
  • Chopped chives for garnish


  1. Pre-heat oven to 400 degrees F. Grease a baking tray well with cooking spray and set aside.
  2. Remove mushroom stems.
  3. Make sure all the mushroom caps can stand up on their own. If not, slice a bit off the tops with a small knife till sturdy.
  4. Arrange all the mushroom caps on the prepared baking tray with the de-stemmed side up and ready to stuff.
  5. In a large sauté pan on medium heat fry the bacon until brown and crispy, about 6 minutes.
  6. Add the oil into the pan along with the minced mushroom stems, onions, garlic, bell peppers and a bit of salt and pepper. Stir well and sauté until the veggies soften, about 3 minutes, stirring frequently.
  7. Once softened turn off the heat and let cool slightly.
  8. In a medium mixing bowl add in the bread crumbs, parmesan, Italian mix and a bit of pepper. Stir well to combine.
  9. Add the warm bacon and mushroom filling into the bread crumb mixture and stir well to combine.
  10. Stuff each mushroom cap with a bit of the filling, pressing it down firmly as you go to secure the filling.
  11. Bake at 400 degrees F. for 15 to 20 minutes until the tops are golden brown. Serve on a platter or tray and garnish with a sprinkling of chives. Serve warm.

Trinidad Cocoa Tea

December 12, 2016


Courtesy of Scharffen Berger

Trinidad Tea (Hot Cocoa) from Scharffen Berger

Chocolate Mix:

  • 2 (3 oz.) bars Scharffen Berger 82% Cacao Extra Dark Chocolate, finely chopped
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground bay leaf
  • 1/4 tsp. ground ginger

For each serving: 

  • ​Boiling water
  • 2 Tbsp. cocoa mix (above)
  • Whole milk and heavy cream to taste
  • Drop of gluten-free vanilla extract


  1. Combine the ingredients for the chocolate mix and store in a glass jar with a tight lid.
  2. To make individual servings of cocoa tea, boil 1 cup of water and add 2 tablespoons of the cocoa mix. Stir well and bring to a boil.
  3. Remove the pot from the heat. Add milk, heavy cream and vanilla extract to taste. ​

Orange Liqueur Tipsy Cake

November 30, 2016

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh 

Chef Oonagh' Orange Liqueur Tipsy CakeSee me make this recipe on New Hampshire’s ABC WMUR Cooks Corner on Wednesday, December 7 during the noon news. I will also post on Gluten Free Cooking with Oonagh on Facebook. I found that when I tried to make this the traditional way, the egg butter mix curdled too much. In England, we used to make this for weddings in a 16” square, deep cake pan using a complete bottle of sherry or brandy until the cake was sitting in a puddle of alcohol laced syrup.

Cake Ingredients:

  • 1½ sticks (6 oz., 170 g.) butter very soft (Earth Balance is a good substitute)
  • ¾ cup (6 oz., 170 g.) sugar
  • 3 extra large eggs or 4 large eggs
  • 1 Tbsp. (15 ml.) gluten-free vanilla extract
  • Zest of one large orange
  • ⅓ cup (1¼ oz., 35 g.)  almond flour
  • 1 cup (4½ oz.) King Arthur gluten-free flour (not containing xanthan gum)
  • 4 tsp. (20 ml.) gluten-free baking powder
  • Pinch of salt
  • 2 Tbsp. (30 ml.) milk

Syrup Ingredients:

  • 2 cup (16 fl. oz., 480 ml.) orange juice
  • ⅓ cup sugar
  • ½ cup (4 fl. oz., 120 ml.) orange liqueur. Grand Marnier is wonderful, but also far more expensive than Triple Sec or Gran Gala. Choose whichever you can tolerate. Use brandy or rum as an alternative. Rum and brandy should both be naturally gluten-free, but flavorings may add gluten.


  1. Preheat oven to 375°F (190°C). Grease a 10” (25 cm) Bundt pan with food spray. A spring form pan can also be used, but the cake would then have to be placed in a different container for the syrup to soak in.
  2. Place softened butter, sugar, eggs, vanilla extract, flour, almond flour, baking powder, milk and salt in mixing bowl. Beat with electric mixer until soft, fluffy and creamy, about 2 minutes. Stir in orange zest, which tends to stick to beaters, so you then have to the scrape zest off. Don’t skimp on this beating. Mix will get whiter and might look slightly curdled, but that won’t affect taste or texture.
  3. Spoon batter into prepared Bundt pan (it will only about half fill pan), smooth top and bake in preheated oven for approximately 30-40 minutes until cake is well-risen, deep golden brown and deeper brown around the edges. It might have a crack in the middle, but this will be hidden when you invert the cake.  Note: A dark pan will darken cake sooner.
  4. Remove cake from oven and leave to cool in pan for 10 minutes. Then use a thin spatula or thin plastic knife to release all edges of cake, including center hole.
  5. Turn cake out of pan onto plate. There is no need to let cake cool further.
  6. Make syrup by dissolving sugar slowly in orange juice, bring to the boil and simmer gently for 1 minute. Remove from heat, cool for a few minutes and add alcohol.
  7. Pour half of prepared syrup into Bundt pan and return cake to Bundt pan (no need to wash pan first). Pour remaining syrup over cake and leave in pan for about 10 minutes until cake has absorbed all syrup. It will look as if it is swimming in liquid at first.
  8. Carefully turn out onto serving plate (otherwise it might break) and leave to finish cooling. Don’t leave it in the pan to cool, as it becomes difficult to turn out. This cake does not need cream, but my mother (and me) always served it with whipped cream and sliced almonds sprinkled on top.

Note: I whip 1 cup of whipping cream with 1 Tbsp. orange liqueur and 1 Tbsp. powdered sugar, then I cut cake into slices and spread or pipe cream on top of each slice. Finish with chocolate curls, grated chocolate or chocolate shards. You can also leave cake whole and increase the quantity of cream and smother cake in cream with lots of chocolate curls and sliced almonds.

To make cupcakes: ⅓ of recipe makes about 4 muffins/cupcakes. Cook for about 15 minutes.


Soft and Chewy Ginger Molasses Cookies

November 10, 2016

Courtesy of Pamela’s

Pamela's Soft and Chewy Ginger Molasses Cookies



  • ⅔ cup sugar, plus more for rolling the cookies
  • 1/3 cup packed brown sugar
  • ¼ cup molasses
  • 1 egg
  • ¾ cup coconut oil
  • 2 cups Pamela’s All-Purpose Flour Artisan Blend
  • 2 tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. ground ginger
  • 2 tsp. allspice


  1. Preheat the oven to 350°.
  2. Whip sugars, molasses and egg until smooth. Add in the oil and combine. In another bowl, combine the dry ingredients. Slowly mix the dry ingredients into the wet, making sure to scrape down the sides.
  3. Roll into 2” balls and roll in additional sugar. Place 2” apart on a greased baking sheet.
  4. Bake 12-15 minutes or until golden and still soft to the touch. Remove carefully and immediately from the baking pan and let cool on a wire rack. Enjoy with a nice cold glass of milk.

Quick Bread with Banana, Pumpkin or Zucchini

Courtesy of Pamela’s

Pamela's Quick Bread with Banana, Pumpkin or ZucchiniIngredients Using Artisan Flour Blend:

  • 1¾ cups Pamela’s Artisan Flour
  • 1¼ tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 2 eggs
  • ½ cup brown sugar
  • 1 tsp. vanilla
  • 1 cup pumpkin or grated zucchini or very ripe bananas
  • ½ cup nuts, chopped
  • ¼ cup melted butter or butter substitute

Ingredients Using Baking & Pancake Mix:

  • 1¾ cups Pamela’s Baking and Pancake Mix
  • ¾ tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 2 eggs
  • ½ cup brown sugar
  • 1 tsp. vanilla
  • 1 cup pumpkin or grated zucchini or very ripe bananas
  • ½ cup nuts, chopped
  • ¼ cup melted butter or butter substitute

Directions Using Artisan Flour Blend:

  1. Preheat oven to 350°.
  2. In a medium bowl, mix together Pamela’s Artisan Flour Blend, salt, baking powder, cinnamon and nutmeg. In the bowl of a stand mixer, beat eggs until frothy, add brown sugar and mix until creamy. Add vanilla, pumpkin (or zucchini or bananas), nuts and butter, mix well. Gradually add the flour mixture and beat on medium speed until well mixed, scraping down the sides at least once.
  3. Spray or grease well a 4 x 8″ loaf pan, pour in the batter and spread evenly in pan. Bake for 38 to 43 minutes. The sides will be just starting to pull away from the pan and bread will spring back when gently touched (toothpick will be completely clean). Allow to rest in the pan for 10 minutes before removing to a wire rack to cool.

Directions Using Baking & Pancake Mix:

  1. Preheat oven to 350°.
  2. In a medium sized bowl, mix together Pamela’s Baking & Pancake Mix, salt, cinnamon and nutmeg. In the bowl of a stand mixer, beat eggs until frothy, add brown sugar and mix until creamy. Add vanilla, pumpkin (or zucchini or bananas), nuts and butter and mix well. Add the flour mixture and beat on medium speed until well mixed, scraping down the sides at least once.
  3. Spray or grease a 4 x 8″ loaf pan well, pour in the batter and spread evenly in pan. Bake for 40 to 45 minutes, the sides will be just starting to pull away from the pan (toothpick will be completely clean). Allow to rest in the pan for 10 minutes before removing to a wire rack to cool.