Do you ever find a recipe, print it out, plan to make it, but when you get right to the moment of truth, you punt and do something completely different? No? Is that just me?
The original recipe started out as Cinnamon Swirl Quick Bread. When it came down to mixing and baking, I decided I wanted gluten free. I then realized I didn't have the right GF flour on hand and I didn't have any yogurt in the house. What's a girl to do! The last bit I felt needed to be changed was the original recipe called for mixing water into the topping, which so was not what I wanted to do.
Punt.
Here's what I made and I can honestly call it an original recipe, given I changed, well, just about everything.
Pumpkin Spice Quick Bread
- 1 cup brown rice flour
- 1 cup GF pancake mix - I used Bob's Red Mill
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1 egg
- 1 cup almond milk
- 1/3 cup mayonnaise (or yogurt)
Topping
- 1/3 cup brown sugar
- 2 tsp pumpkin pie spice
Icing
- 1/2 cup powdered sugar
- 1 Tbsp vanilla
- 2 Tbsp almond milk
- dash salt
Preheat oven to 350 degrees. Grease a 9 inch loaf pan with coconut oil.
Whisk together the flours, baking powder and salt In a separate bowl, combine sugar, egg, milk and mayo. Mix in the flour mixture until well combined. Pour batter into prepared baking pan.
In a small bowl, mix together topping ingredients. Sprinkle evenly over batter. Use a knife and gently swirl into the top 1/3 of the batter.
Bake for 40 to 45 minutes until a toothpick inserted into the center comes out clean.
While the bread cools for 15 minutes or so, whisk the icing ingredients together until smooth. Pour over warm bread and let cool.
Slice and devour.
It was really delicious. Mister approved.
Post Mortem: This recipe was super delicious after having cooled in the pan for over and hour. Mister and I had it for dessert (yum!). The next morning as I tucked into a slice with coffee for breakfast, I still thought it good, but, I wish I would have warmed it up. It seems to have lost some of its initial "wow factor". Also, the next time I make this, I will fiddle with the topping. I'll cut in some butter or butter like substitute (i.e. Earth Balance) and/or add some oats or flour. Something to give the topping more of a crumble texture rather than just sugary spices. I think a really good alternative may be to pour half the batter into the pan, then pour in the topping then pour on the last half of the batter, swirl a few times with a table knife. With the icing on the top and the "topping" in the middle, it may balance out a bit better.
Just my thoughts.
Ciao!
