"No, not yet. I just haven't gotten around to checking it out." STOP RIGHT THERE. Go. Now. Your life will never be the same again. Well, that's a bit of an exaggeration... but your closets will never be more organized, your preschooler will be wide-eyed at the fun ABC manipulatives his/her mommy has, you'll know how to get any stain out of any fabric and you'll finally learn the right exercises to get rid of those saddlebags. Do not proceed any further in this blog entry until you do! You'll thank me. (But - after you've spent hours and hours scouring Pinterest, please do come back and finish reading. I'll miss you.)
"Why yes, Katie, I have!" Don't you just LOVE it? It's like a world of inspiration right at your finger tips! How did we ever get on without it?? I'll follow you if you follow me! We could be Pinterest BFFs!!
I'm getting a wee bit out of control, aren't I. I apologize. It has that affect on me.
(But don't forget to find me on Pinterest.)
Now where was I? Ah, yes. September. As far as I'm concerned, September 1st is the beginning of Autumn. It marks the journey towards my favorite time of year.... cold weather. I'm happiest during the months of October to March, with times of giddiness in November, December and January. It's almost as though I get a new lease of life. The crisp air fills my lungs, the trees change colors and paint the landscape or better yet, the world is blanketed in snow... and I'm compelled to start baking.
Enter Pinterest.
I found today's recipe there... but in a glutenous, fattening version. I set to work last night, seeing how I could change it to gluten free and low fat. I put the pan in the oven and, about 1/2 hour later, decided it didn't matter if the recipe turned out right or not... because my house smelled AMAZING. Cinnamon, allspice, cloves, ginger... can you just imagine? I pictured pulling my sunken, mushy concoction out of the oven and just placing it on the stove for an hour or so... like an asthetically ugly version of potpourri.
When the hour of baking was up, I flicked on the oven light and was thrilled to see a loaf of bread! Risen in the middle, deep orange color... by jing, it worked!
And friends, it tastes good. Really, really good. Autumn-in-your-mouth good. We chose to top if off with a small swipe of low fat cream cheese... leaving the hubby to declare it as "blog worthy".
So, here you go. My gluten free, lower fat version of my Pinterest find, Pumpkin Gingerbread. If you are looking to transition your mind from summer to autumn, may I suggest baking this bread? You'll find yourself back on Pinterest, searching for new ideas in autumn decorating.
I'll probably being doing the same. See you there, Pinterest BFF!
PUMPKIN GINGERBREAD
3/4 cup sugar
1/2 cup Stevia in the Raw, Splenda or whatever sugar substitute you use
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1/3 cup milk
1/2 (15- oz.) can pumpkin puree
1 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 3/4 cups all-purpose gluten free flour (I used Pamela's Baking Mix)
*1 teaspoon baking soda
1/2 teaspoons salt
*1/2 teaspoon baking powder
*If you use Pamela's Baking Mix, omit baking powder and use 1/2 tsp baking soda. If you use another gf flour that does not have baking soda or baking powder in it, add the amounts in the ingredients list.
Preheat oven to 350 degrees. Grease and flour a 9 x 5″ loaf pan.
In large bowl, combine sugars, applesauce and eggs; beat until smooth. Add milk and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and cloves.
In medium bowl, combine flour, baking soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend with a whisk until all ingredients are mixed. Pour into prepared pan. Bake in preheated oven at 350 degrees for 1 hour, or until toothpick inserted in center of loaf comes out clean. Let cool for about 5 minutes, then remove from pan and let cool.
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