If anyone’s noticed I haven’t been answering their calls…this is why:
In nine days I will be traveling to Israel for a ten-day whirlwind, the purpose of which is to explore pork consumption and ready some recordings to hit the radio waves. Radio, pork, Israel; life is a crazy thing.
So in nine days I will be in Tel Aviv, but until then I am operating in some parallel universe where life is divided between as-normal lesson prep, farming, and learning how to operate a shotgun mic. My to-do list is equal parts “bake sweet potatoes for 3rd grade” and “call Israeli government.” Do you ever feel like that too?
(finding peace of mind in these beauts)
If so, this is the recipe for you. It’s quick and it’s easy. It sits in your oven for a prolonged period of time and comes to your aid in both late-night and early-morning snack emergencies. It’s miraculously dense, moist, and somehow gluten-free. Sub with canned pumpkin if you aren’t the type of whack-o who purees your own.
Gluten-Free Pumpkin Quick Bread
Adapted from Friendship Bread Kitchen
*If you don’t know what sourdough starter is, ignore that part of the directions and increase BOTH the almond flour and the coconut milk by 1/4 C. Sour cream can be subbed with an extra 2-3 spoonfuls of canned pumpkin to veganify.
1/2 C discard sourdough starter* 1/4 t vanilla extract
2 eggs 1/2 t ground cinnamon
1/2 C fresh or canned pumpkin puree 1/4 t ground cardamon
1/4 C olive oil 3/4 t baking powder
1/4 C full-fat coconut milk 1/4 t baking soda
2 heaping spoonfuls sour cream generous pinch of salt
3/4 C brown sugar 1/2 t caraway seeds
- Grease a loaf pan with butter or coconut oil.Preheat oven to 375.
- Combine all ingredients (besides caraway seeds) in a large mixing bowl, in the order listed.
- Add caraway seeds. Pour into loaf pan.
- Top with additional caraway seeds. Bake for 25-35 minutes, or until a knife in the middle comes out clean. Sababa!