Pumpkin Loaf- For Those with Food and Gluten Sensitivities

When I began running about 11 years ago I read a great deal on the "correct way to eat" for a runner and followed it as well as I could. I ate bananas ( always had), peanut butter, nuts for nutrition etc. I was following the "suggested eating" plan but could never finish a run ( no matter how long) without digestive issues. Just once, I wanted to complete a race without making a porta-potty stop. I then went to a Naturopath and had a food sensitivity test done. Surprise, surprise- I am sensitive to gluten, bananas, milk, eggs and some nuts. The perfect "runner's diet" was not for me. I have cleaned up my eating a lot but sometimes I want a treat- such as pumpkin loaf. I found a "regular, normal" recipe and adapted it for me. I enjoyed the research but what I really enjoyed was the end result- a really MOIST gluten free Pumpkin Loaf.

You can buy gluten free flour but I decided to make my own blend.

GLUTEN FREE FLOUR BLEND: 1.25 cup Quinoa flour, 1 cup Sorghum flour, 1 cup tapioca flour.

I increased the baking powder & baking soda by 1/2 tsp from regular, non-gluten free baking. Increased baking powder should help it rise and provide lightness.

XANTHUM gum is used as a binder ( you may want to increase it by 1/4 tsp).

Could use 2 eggs- I am sensitive to egg yolks but can have egg whites.

Also could use 1/2 cup raisins instead of cranberries but I am sensitive to grapes ( therefore raisins).

Also increased cinnamon by 1/2 tsp from original recipe ( actually could have doubled from 1 tsp to 2 tsp) since more cinnamon is required to bring out taste of gluten free baking.

Lower the recommended temperature by 25 degrees and increase cooking time by 20 minutes from regular gluten recipes since gluten free baking cooks faster on outside than on inside.

Check periodically and take loaf out before toothpick completely dry to maintain moisture.

PUMPKIN LOAF- RECIPE

- 1.25 cup gluten free flour blend.

- 1.5 tsp baking powder

- 1.25 tsp baking soda

- .5 tsp sea salt

- 1.5 tsp cinnamon

- .75 cup safflower oil

- .5 cup dried cranberries

- .5 cup walnuts

- 1 cup coconut cane sugar ( to replace refined white sugar)

- Egg Whites ( equivalent for 2 eggs)

- 1 cup pumpkin

- .75 tsp Xanthan gum

Combine all ingredients together. Pour into UNGREASED loaf pan.

Bake at 325 F for 70 minutes or when toothpick comes out completely clean.

( How good is it? My meat and potato, gluten tolerant husband ate 3/4 of the loaf and was looking for more).