Feels like Fall, and Pumpkin bread

Yesterday, a storm was brewing. The day before that, the wind blew like a mini hurricane! Today, the storm has past, and the sun is playing hide and seek behind the clouds.





When the weather chills, I head to my kitchen to do some baking!



Pumpkin Bread sounds good!



Rising bread



All baked and ready to slice





Pumpkin Bread

2 eggs
1 package of yeast or 2 1/4 teaspoons
1 cup warm water
1/2 cup pumpkin puree
1/8 cup sugar
3 tablespoons potato flour
3/4 cup rice flour
3/4 cup milk
1/2 cup tapioca flour
1 cup sorghum flour
1/2 cup butter
1/2 teaspoon salt
1 cup millet flour
1 tablespoon honey


Crumble topping:

1/4 cup almond meal
1/4 cup rice flour (you can add a bit less if the mixture is too dry)
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup butter, softened
1/4 cup brown sugar

Mix all ingredients and set aside for later.

Preheat oven to 350 F.

Mix all ingredients with mixer on medium speed, until blended. (no lumps in the dough). Cover and let dough rise for 2 hours. Transfer the dough to two greased and flour dusted loaf pans. Cover and let rise until the dough just about reaches the top of the pan. Once the dough has risen, you may sprinkle the crumble mixture on top of the loaves. Place in pre-heated oven and bake for 35-40 minutes or until done. (knife comes out clean from the center of the loaf). Once baked, remove from oven. Let the loaves completely cool before removing from the pans. When the loaves are ready and cooled, gently remove them from the pans and place on cooling racks. Let set for about an hour before slicing. Note: Pumpkin bread is moist, so it may take a few hours before the loaf slices without crumbling. This bread tastes delicious for up to two or three days. Make sure you cover it in a sealed container, so it does not spoil. You can freeze the slices if you like, and microwave them when you are ready to eat.