GLUTEN-FREE PUMPKIN BUCKLE WITH SUGARED PECANS

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by Debra on November 13, 2012


Musical pairing – Here We Go Again by Ray Charles with Norah Jones

Guys, I’m going to out myself here and say that I am bone-tired. My brain is fried, my body’s ‘get-up-and-go, got-up-and-went;’ I’m staring at a calendar that says next week is Thanksgiving, four weeks later it’s Christmas, then New Year’s . . . and hello 2013. Hold me, I’m having a Linda Blair moment . . .

I’m gonna hazard a guess and say I’m not alone in this boat, that we’re all rowing as frantically as we can with a single oar – and with each turn of the circle, the world spins a wee bit faster.

The Professor and I have always loved hosting Thanksgiving – we really do enjoy planning, cooking, baking and shopping for our family and friends who join us each year; but this year we’ve been on the road quite a bit so we’re going to simplify – instead of hosting the usual full-on sit-down dinner, we’re hosting a ‘Thanksgiving OpenHouse’ with cocktails, a few appetizers and something sweet to share with those who stop by.

We’ll still be able to visit, to catch up, to hug, to laugh, to connect or re-connect with those we love – and after all, isn’t that what Thanksgiving is all about? The very act of ‘giving-thanks‘ for all that is good in our lives?

I’m making this luscious Pumpkin Buckle with Sugared Pecans to share with our overnight guests the next morning; buttery, dense, tender pumpkin cake with a slight hint of orange, strewn with toasted, sugared pecans and more butter . . . I mean really, who wouldn’t want to wake up to a slice of this, a cup of coffee and a mimosa (or two)?

And the best part? No one will ever know it’s gluten-free!

© 2012, Debra. All rights reserved.

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{ 5 comments… read them below or add one }

Alexa December 11, 2012 at 9:59 pm

I just halfed this and made it (with regular flour)…. and I ATE IT ALL.

So good!

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Debra December 13, 2012 at 3:19 pm

Alexa – you’re my kind of girl!!

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Sara November 13, 2012 at 6:03 pm

This looks fantastic! I might have finally figured out what to bring for Thanksgiving :)

Am I right to assume that the “flour” in the streusel should also be gluten-free? Or is there a reason you can’t use gf flour in streusel…..?

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Debra November 13, 2012 at 6:23 pm

correct Sara ~ every flour listed in the ingredient list – whether for cake or for the streusel is to be gluten-free; i blend my own but i’ve also used packaged AP flour from companies like Bob’s Red Mill and an online source, ‘Authentic Foods’ – both have provided good results. Pre-packaged flour mixes are more expensive than mixing your own and most use xantham gum, which i try to avoid – but when i’m pressed for time and i don’t have my own mix on hand, i’ll grab packaged!

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Meeta November 13, 2012 at 4:38 pm

Oh I love a good buckle. This looks really sensational … and do not fret about Thanksgiving or XMAS – I am sure we’ll all be fine with spoons and this buckle in front of us! xo

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