Netty's Cooking From Scratch Pumpkin Bread (Gluten and Lactose-Free)

As Fall looms around us and brings in cooler weather, one of my favorite treats is Pumpkin Bread. Some of you might remember my post about Mama Daniels' Banana Nut Bread and the importance of having good, heavy Loaf pans. Well, here’s an opportunity to use them again. Now I am listing the Gluten-Free ingredients because of Ruthie's allergy issues, but you can use the regular flour on a 1-1 substitution. Pumpkin Bread ingredients are very similar to those of the Banana Nut Bread, with a few subtle changes. The hard part is convincing the family of moderation., Lord knows Bayler would eat a loaf by himself if I didn't keep an eye on him.

• 4 1/2 King Arthur Gluten-free flour (plus some to
• coat the inside of the greased loaf pans)
• 3 tsp baking soda
• 6 large eggs at room temperature
• 3 cups canned pumpkin
• 2 tbsp ground cinnamon,
• 2 tsp ground cloves,
• 2 tsp nutmeg
• 2 tsp vanilla extract
• 1 ½ cups Crisco butter-flavored shortening
• 1 ½ cups brown sugar
• 2 large dollops of Lactaid Dairy-free sour cream

Generously grease the sides of the pans with the butter shortening, then lightly dust with flour to prevent sticking. Start by creaming together the Eggs, shortening, pumpkin, and brown sugar. As some of you know, I prefer brown sugar over bleached white sugar, which helps to add moisture. Personally, I think it makes the bread taste better, too.

In a large bowl, whisk together the dry ingredients and set them aside. I’ve never left out the pecans; however, they can be substituted for walnuts, and nuts aren’t required, it’s just my family’s preference.

After the dry ingredients are well mixed, reduce the speed of the mixer to low and slowly add the dry ingredients to the creamed mixture. When the elements are combined, increase the speed and add the dollops of sour cream and the chopped nuts, and mix until well blended.

Take the bowl to the bread pans and divide the dough, spreading it evenly between the loaf pans. Make a depression in the top of the dough down the center to help make a loaf shape and help it to rise evenly. Bake at 350 for 50 minutes. Insert a butter knife into the center of the bread; it should come out clean. If more time is needed, I recommend 2 minutes at a time. Overbaking will make it dry.