After preparing our Breads From Anna Gluten Free Pumpkin Bread Mix, most people end up with leftover pumpkin puree. Here is a tasty idea of what to do with that leftover pumpkin.
Mix the remaining pumpkin puree (about 7 ounces, or just shy of 1 cup) with the following:
- 1 egg, slightly beaten
- 1/2 cup milk
- 1/3 cup sugar
- 1 tablespoon gluten-free flour
- 1/3 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon salt
- a pinch (less than an 1/8 teaspoon) of cloves
Add to pumpkin mixture and mix well.
Bake in an 8 or 9 inch pie pan alongside the bread for 35 –40 minutes or until set.
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