Rainy days call for cozy blankets, tea, and home baked goods.
I’ve been loving the rain these past couple of days and this recipe is just the cozy thing I was looking for. This delectable pumpkin walnut bread is the epitome of a warm baked bite. Am I supposed to not eat this whole thing in one day? Yea right!
When in doubt check your pantry
You know those items we like to “save for a rainy day,” well let’s put them to good use. I found a gluten free pumpkin bread mix in my pantry that I stashed from this past winter and my eyes lit up with joy. I like keeping some extra seasonal nonperishable items in my pantry for times like this. It’s easy to store, can be mixed to create all types of treats, and is good for up to a year. When I have a pre-made mix like the one I grabbed from Trader Joe’s I like to take it up a notch from basic to something new to call my own. Adding a personal touch to your baked goods brings out flavor, and experimenting with nuts, dried fruit or chocolate is never a bad idea. The more the merrier! I love walnuts in my baked goods so for this recipe I added crushed walnuts for a nutty crunch and texture. If you’re interested in a seasonal easter treat and have extra carrots this is your opportunity. Shredded carrots combined with this recipe will create a tasty carrot pumpkin easter treat that will be a great addition to your table (a jazz on the traditional carrot cake!). This mix is great for bread if you want to slice a piece and enjoy it with tea or you can make them as muffins for a tasty treat to share for breakfast.
The recipe takes less than 10 minutes to prep and is ready in under an hour. I woke up early this morning so I had plenty of time on my hands! What you will need
Trader Joe’s Gluten Free Pumpkin Bread Mix
1 cup water
½ cup oil
2 large eggs
Walnuts
Shredded carrots (optional)
Recipe
Preheat the oven to 350 degrees. In a large mixing bowl mix together the liquid ingredients. Next, add the dry mix slowly until smooth. Then, add walnuts and optional ingredients. Lightly grease a 9” x 9” loaf pan. Spoon batter in evenly and bake for 50 to 55 minute or until golden brown and a toothpick inserted into the center comes out clean. Cool for 10 minutes; gently loosen and remove from the pan.
To make muffins:
Follow the mixing instructions above. Spoon batter evenly into a large, lightly greased muffin tray till ⅔ full. Bake at 400 degrees for 20 to 22 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool for 10 minutes; gently loosen and remove from tins. Makes 12 large muffins.
Enjoy! Stay safe and have a lovely Easter weekend.
xx
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