It doesn’t take but one bite and this super moist gluten & dairy-free pumpkin bread will have you questioning whether it’s truly allergy free! I guarantee it is, and if you like pumpkin at all, a must try recipe! I’m afraid if I hadn’t taken it to work to share with my gluten & dairy-free co-workers, I would have eaten the whole thing! The texture is perfect and over the period of four days time it never lost its moistness.
I mentioned a while back that I had attended the IFBC conference in Seattle for food bloggers. While there, I had the privilege of attending a Sur La Table/Kitchen-Aid Excursion. A group of bloggers traveled by bus to Sur La Table’s headquarters, where we enjoyed delicious food sampling and demonstrations of the latest products offered by Kitchen-Aid and Sur La Table (and Sur La Table is having a great fall sale right now, so check them out!). At the end of our delightful afternoon they presented each food blogger with a large gift bag full of wonderful products. One of my favorite gifts in the bag was the Nordic Ware Pumpkin Loaf Pan. It is a bronze-toned cast aluminum loaf pan featuring a detailed harvest design of pumpkins and fall leaves. You can purchase the product from this link:
The loaf pan has a premium non-stick surface that allows your bread to literally pop right out of the pan with no sticking involved. I was truly impressed when my pumpkin bread fell right onto the cooling rack completely intact!
I finished the loaf by adding a drizzle of Pure Maple Syrup that had been heated and whipped in my mixer. A slice of this super moist gluten & dairy-free pumpkin bread is perfect in the morning with a cup of coffee or tea, or topping off your evening meal as a little dessert. Just make sure you have friends or family to share it with, or you just might find yourself gobbling down the whole thing!