Is there anything that screams FALL!!!! quite like pumpkin bread? It’s warm, decadent, and oh-so-delicious. And for some reason we call it bread instead of cake and convince ourselves that we aren’t eating cake.
My brother came to town last night and the whole family was supposed to go over to a friend’s house for dinner. Like the prize asshole that I am, I had to bail. Last week was one giant presentation after another, and today I have another presentation that I needed to work on last night. So I bailed. But not before I made this gluten-free pumpkin bread! I pretty much used the exact same recipe as the link, but I used gluten-free all purpose flour. And I whipped up a ginger-cardamom glaze to go on top. It turned out really tasty, so I’ll definitely be making this one again. A+ review, to averiecooks.com!
Picture courtesy of the lovely Samantha Bruck
Ginger-cardamom glaze
- 2 tablespoons butter
- 1/4 cup ginger syrup
- 1 cup powdered sugar
- 2 tablespoons ground cardamom
Melt the butter and stir in the syrup. Whisk in the sugar and cardamom. Pour over the bread. That’s it, y’all.
Picture courtesy of the lovely Samantha Bruck
