I had this craving for pumpkin bread and I did what I normally do. No, I did not reach for one of the nine thousand or so cookbooks I own, I googled pumpkin bread recipes. It's so much faster and then I have a recipe right in front of me ready to go. Given that I write cookbooks, this is not a great indicator of future success, although it clearly demonstrates how the world has changed in the last ten years or so. I still reach for my cookbooks on a regular basis. Certain recipes, especially during Christmas cookie season, demand it. The bookshelf is where I go for things I remember. When I'm looking for something new I tend to go to my computer. Sometimes a new search leads to a new cookbook for my collection, sometimes not. It's just faster and how much of our lives is led by speed? We're always complaining that we don't have time to do this or that. I'm starting to think that we just need to place more value on the time that we have. But that's a blog for another day.
The pumpkin bread pictured above came from my Google search. After looking at a few recipes I decided to make the one from Smitten Kitchen. I recently stopped testing every gluten free flour mix in my local supermarkets, tossed them in the trash, and went back to What IiF Flour. Yes, I get lazy too. Spending well over a hundred dollars on different flours with disappointing results convinced me to make my own again. It's cheaper and it works. Admittedly my pumpkin bread doesn't look exactly like hers. I may have put a 1/4 cup less sugar in the batter and slightly more sugar on top of the bread. Still, it was delicious, and, as always, her recipe worked like a charm. Good thing because I practically had to eat the whole loaf myself. Gluten free pumpkin bread just can't compete with Christmas cookies in our house. But now that the holidays are winding down, this bread deserves a place at the table.