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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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a very easy quick bread recipe that comes out moist even though it's gluten free. Can be served for breakfast or as a dessert, adjust the sugar to your liking. When I have leftover butternut squash from dinner, I make this the next day with the leftover squash but I still call it pumpkin cake, you can't tell. Ingredients:
3 eggs |
1/2 cup oil |
3/4 cup pumpkin puree or 3/4 cup butternut squash |
1/2 cup brown sugar |
1 teaspoon vanilla |
1 cup almond meal |
1 cup pamela's gluten-free baking mix |
1/2 teaspoon baking powder |
1 teaspoon pumpkin pie spice |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350 and grease the bottom of an 8 cake pan. Use a blender to whisk the eggs until foamy. Add oil, pumpkin or squash, sugar and vanilla and mix well. In a separate bowl, mix together dry ingredients. Add the dry ingredients to the wet and stir by hand until smooth. Pour batter into prepared cake pan and cook on middle rack for 30 minutes. Serve hot or cold.
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