From multi-title gluten-free author, Jules E. Dowler Shepard, from her “Jules Gluten Free Thanksgiving eBook 2012″.
In Day 19 of the Authors’ Gluten-Free Recipes and KitchenAid Stand Mixer Giveaway Event , I present a gluten free pumpkin bread recipe from gluten free cookbook author, Jules E. Dowler Shepard, from her Jules Gluten Free Thanksgiving eBook 2012. Knowing not all of my readers bake from scratch, I thought many of you may enjoy a recipe using a mix. This pumpkin banana bread may be made in a loaf pan, 5 mini muffin tins; or as muffins. Jules enjoys them best served on Thanksgiving in mini loaf pan size, as quick breads are dense. Serve them as an appetizer before the main meal, or as sweet treat during the meal as replacement for cornbread. Because pumpkin is low in fat, as well as healthy, it is an excellent baking ingredient for this time of year. It’s moist and tasty! Enjoy!
Jules is the author of several gluten free cookbooks; has her own gluten-free flour which contains Expandex, a modified tapioca starch, known to improve the elasticity, leavening and texture of gluten free baked goods; and is the co-founder of 1 in 133, a non-profit organization fighting to ensure that gluten free labeling standards are finalized in the U.S.
You may connect with Jules on her website, Jules Gluten Free, or via Facebook, Twitter, or Pinterest.