Pepitas Maple Quick Bread
Putting a twist on our favorite bread recipe just in time for the cooler weather. The windows are open with the strong breeze of a thunderstorm coming on a cold front and rustling the leaves, while we listen & watch the sky. It's the first day in months that we've been able to enjoy the fresh air inside and I'm almost tempted to close up the house to savor the delicious smell of this bread baking. Almost, but the mix of storm air mingling with the aroma of bread is simply the essence of Autumn. We've made four loaves in the past week & are making more barely keeping up with the speed it's being gobbled up!
Free of top 8 allergens, corn, coconut, refined sugar
Yield: 1 loaf
Ingredients
3/4 cup sorghum flour
1/2 cup brown rice flour
1/2 cup white rice flour
1/4 cup coarsely ground pepitas (roasted pumpkin seeds)
1 tsp baking powder (corn free)
1 tsp baking soda
1 tsp sea salt
1/3 cup pure maple syrup or honey
1 large egg, slightly beaten or alternative
1 cup whole milk or alternative
1/3 cup roasted & salted pepitas sprinkled on top
butter/ghee/oil to grease loaf pan
parchment paper to line bottom of pan
Directions
Preheat oven to 350˚F. Grease a loaf pan - I prefer to use Light EVOO. Line bottom of pan with parchment paper, if tolerated.
Mix the dry ingredients in a mixing bowl & set aside. Combine wet ingredients in a separate bowl. Then combine dry & wet and mix together well.
Pour into prepared pan, sprinkle desired amount of pepitas on top of batter & bake for about 50 minutes. For a really moist loaf, placing a pan/dish of ice on the lower rack will envelope the bread with steam. Test with toothpick - if it comes out clean, the bread's done.
Let cool for a few minutes and then remove from pan to finish cooling on a wire rack.
Notes: We use Homestead Creamery's whole milk or water, Grade B maple syrup for more flavor (be careful to read labels and make sure it's pure).
We've subbed the cow milk with goat milk, but mostly make this dairy free to suit all in our family. We have also made this with a tapioca "egg" with 1 TBS tapioca flour & 1/4 cup warm water. Let the mixture set up for a few minutes.