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A Tale of Two Breads

November 17, 2010

The bread on the left is made as called for in the original recipe; the bread on the right is gluten-free and sweetened with Wholesome's Cinnamon Agave.

Well, to be honest, it’s one recipe and two variations. A few years ago, our friend Lori Wyman sent us a recipe for Pumpkin or Winter Squash Bread, sweetened with Organic Zero and Raw Blue Agave. It’s an easy recipe and yields a quick bread that instantly became a family favorite.

We thought we’d replace the original recipe’s agave and cinnamon with our new cinnamon-flavored agave syrup, and since we’re celebrating the holidays with a special eye toward gluten-free, also replace the original recipe’s wheat flour with Pamela’s Gluten-Free Baking & Pancake Mix.

It’s been a long, tempting day smelling the bread baking in the kitchen, but now we can confirm our verdict: both are fantastic. Really. The crumb is tender and moist, the texture is just the right kind of chewy, and the flavors are melt-in-your-mouth delicious. If you weren’t the cook, you would never know one was made with whole wheat flour and the other with a gluten-free baking mix. Our hats are off to Pamela!

Here’s the original recipe’s ingredient list : 

  • 4 cups pureed pumpkin or winter squash (or 2 cans)
  • ½ cup vegetable oil
  • 1 cup Wholesome Sweeteners Organic Zero
  • 1 cup Wholesome Sweeteners Fair Trade Organic Amber Honey or Organic Raw Blue Agave nectar
  • 4 large cage-free eggs
  • 1 cup chopped walnuts
  • 1 cup raisins (soak them in a little water to plump them up and use the water later)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon grated nutmeg
  • ½ teaspoon ground cloves
  • 1 cup cornmeal
  • 1 cup flax meal
  • 2½ cups whole wheat flour

Here it is using Pamela’s Gluten-Free Baking & Pancake Mix:

  • 4 cups pureed pumpkin or winter squash (or 2 cans)
  • ½ cup vegetable oil
  • 1 cup Wholesome Sweeteners Organic Zero
  • 1 cup Wholesome Sweeteners Cinnamon Agave syrup
  • 4 large cage-free eggs
  • 1 cup chopped walnuts
  • 1 cup raisins (soak them in a little water to plump them up and use the water later)
  • 1 teaspoon sea salt
  • 1 teaspoon allspice
  • 1 teaspoon grated nutmeg
  • ½ teaspoon ground cloves
  • 1 cup cornmeal
  • 1 cup flax meal
  • 2½ cups Pamela’s Gluten-Free Pancake & Baking Mix

The prep is simple:
Preheat oven to 350°F.

Combine eggs, oil, sweeteners, and pumpkin. Add nuts and raisins. Then add baking powder, soda, and spices. Fold in the baking mix, the corn meal, and flax meal. Stir gently until all the dry ingredients are blended – don’t over beat or you will get a doughy consistency.

Bake in two oiled loaf pans for one hour, give or take. The bread is done when a toothpick inserted in the middle comes out clean. Let the bread cool thoroughly. Enjoy as breakfast, an afternoon snack, or a perfect morsel at the end of the day.  (And it freezes very well.)

Note: Just need one loaf? It’s a simple recipe to divide in half and bakes just as well either way.

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2 Comments leave one →
  1. January 29, 2011 3:32 pm

    I love your organic sugar and dark brown sugar I get through Azure Standard (www.azurestandard.com). I have never tried the Baking and pancake mix but will be putting that on my next order! Thank you for great products!!!

  2. April 9, 2011 12:41 pm

    Thanks for the recipe my wife loves to bake and she really likes these kinds of recipes.

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