This loaf is rich, moist and dense enough to serve for breakfast, an afternoon snack or even as a dessert topped with whipping cream spiked with a touch of ground ginger and cinnamon. It also easily doubles. If you’re baking for gluten and gluten-free, check the end of the recipe for tips on dividing the recipe to create one gluten-free loaf and one gluten loaf.
Poppyseed Pumpkin Loaf
© Lisa Abeyta; reprint only with permission
In a large microwave-safe mixing bowl, melt in the microwave for 25 seconds on high:
1/2 stick (1/4 cup) unsalted butter
Whisk into melted butter:
1 small can (2 cups) Pumpkin puree
1/2 cup canned Condensed Milk (may substitute whole milk)
1/4 cup Applesauce, unsweetened
1/4 cup Sour Cream
1/4 cup granulated Sugar
1 Tbsp. poppyseeds
1 tsp. ground Cinnamon
In a separate bowl, combine:
1/2 cup Bisquick baking mix, gluten-free
1/4 cup Pamela’s Baking Mix, gluten-free
1/4 cup Brown Rice flour
1 scant Tbsp. baking powder
Blend dry ingredients into batter just until blended; over mixing will cause your bread to be tough.
Bake in 350F oven for 30 minutes, or until knife inserted into the center comes out clean.
To create one gluten-free and one gluten loaf:
Double all of the liquid ingredients, divide equally into two mixing bowls and add 1 1/4 cups unbleached wheat flour, 1 tbsp. baking powder and 1/4 tsp. salt to the gluten batter. Baking directions are the same for both loaves.
This recipe is already adjusted for high altitude bakers.