Gluten-Free Eats | Pumpkin Apple Bread

Gluten-Free Pumpkin Apple Bread

I recently shared on Instagram I was hoping to convert my favorite pumpkin apple bread recipe to become gluten-free. A friend at work gave me a selection of canned goods (including applesauce) from her parent’s farm so I immediately went to work.

The brand of gluten-free flour which continually gives me amazing results is Krusteaz. Their gluten-free blend is comprised of whole grain sorghum flour, brown rice flour, whole grain millet flour, rice flour and xanthum gum. The texture isn’t grainy and if you didn’t know it was gluten-free before taking a bite, I promise you would think it was baked with all-purpose flour.

The only thing I changed from the original recipe was to substitute flours. The recipe yields three loafs but I made two loafs and also filled a muffin tin. I would like to experiment with substituting the refined sugar for coconut sugar or another alternative. I’ll let you know if I figure it out!

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Pumpkin White Bean Chili


When I got married at the ripe young age of 21, I was comfortable cooking but I had no real technique or rhythm in the kitchen. I spent the first summer of our marriage watching The Food Network and reading magazines; ripping out recipes I wanted to try and gleaning information from the chefs. Not many of those early recipes stuck, most were duds, but there is a basic chili I still make several times each year. There is nothing like a good pot of chili, simmering on the stove, that helps usher in the cooler months.

A couple of years ago, a dear friend passed down her recipe for pumpkin chili and it’s now become a favorite in our house. I love all things pumpkin (except the well-loved Pumpkin Spiced Latte, it’s me, not you, PSL) but usually those recipes lean on the sweet/dessert side. It’s nice to have a savory option!


Adapted from this recipe.


1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced (I only had granulated)
1 tsp chili powder
2 bay leaves
2 tsp cumin
1 tsp oregano
2 (15 oz cans) white beans, rinsed and drained
15 oz can pumpkin puree (not pumpkin pie filling)
2 cups chicken or vegetable broth
salt and pepper to taste

Saute onion and garlic in olive oil for 3-5 minutes, until the onions start to brown slightly. Add cumin and stir to combine. Add the rest of the ingredients. Simmer on low for about an hour, until it begins to thicken, stirring regularly. In my opinion chili/soups are always best the longer the flavors are able to meld together, so this makes for excellent leftovers.

Serve over rice or tortilla chips, but don’t forget the toppings!

Might I suggest…chopped cilantro and chives, sour cream, salsa, tomatoes, cheese, etc…

A few notes: I made this chili on the stove with my dutch oven, but it can easily be adapted for the crock pot (cook on high 4 hrs, low 6-8 hrs {add already cooked meat}). The original recipe calls for ground turkey, but I like it better with chicken browned on the stove; it creates a richer flavor. The meat can also easily be omitted.


^ This meal is great for potlucks because it’s a bit unexpected, but so comforting.


What are your favorite pumpkin recipes?

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