Prep Instructions for 1 loaf                                                                                                           
1 3/4 cups Kember’s Gluten Free Pumpkin Bread Mix                                                                                     
1 cup pumpkin puree                                                                                                                                                     
1/3 cup milk (almond, soy, coconut, cow)                                                                                                            
1/4 cup oil
1 egg (or vegan option) 
1/2 teaspoon vanilla

Optional add ins:
Candied ginger (2 tbsp chopped)
Chocolate Chips (1/3 cup)
Nuts (1/3 cup chopped)

 
Preheat oven to 350°.  Lightly spray an 8 ½” x 4 ½” loaf pan.  Whisk pumpkin, milk, oil, egg (or vegan option), and vanilla until smooth.  Add 1 3/4 cup bread mix and whisk until combined.  Add ginger, chocolate chips, or nuts if you like and pour into prepared pan.  Bake 55-60 min or until wooden pick comes out clean.  Cool 10 min in pan before transferring to rack to cool completely.
 
Vegan Option:  Add 1 tsp baking powder to 1 3/4 cup mix and whisk to combine.  In a small bowl, mix 1 Tbsp ground flax or chia seed with 3 Tbsp warm water.  Let stand for 10 min, stirring occasionally.
 

Soft, moist, molasses quick bread is perfectly seasoned with ginger, nutmeg and allspice. Gingerbread Cake is that classic holiday flavor that you love! You'll enjoy Gingerbread Cake in a snap using Kember's Gluten Free Pumpkin Bread Mix. Here's how...

Preheat oven to 350 degrees. Spray an 8x8 or 9x9 pan.

Whisk together in a medium bowl:

• 1 3/4 cup Kember’s Gluten Free Pumpkin Bread Mix
• 1/2 teaspoon allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

​In a separate bowl, whisk the following:

• 1/2 cup pumpkin puree
• 1/2 cup blackstrap molasses
• 1/3 cup milk of your choice
• 1/4 cup oil (canola, vegetable or coconut)
• 1 egg (or egg replacement instructions on package)
• 1 teaspoon vanilla

Add liquid ingredients to the dry ingredient mixture and whisk until combined. Pour batter into prepared pan and bake in preheated oven for 25-30 minutes or until toothpick inserted in the middle comes out clean. 

Wonderful dessert on Christmas Eve and an even better breakfast Christmas morning! ;o)

​From our family to yours ~ Merry Christmas!

Banana and chocolate?  Yes, please!  Our versatile Pumpkin Bread Mix is used to whip this family favorite up for your next breakfast or brunch!  

Kember’s Gluten Free Pumpkin Bread Mix (22oz or 6lb package)
1 cup mashed ripe bananas (about 2 large)
1/3 cup (heaping) chocolate chips

Follow instructions to make one loaf on the back of the Pumpkin Bread Mix.  Instead of adding the pumpkin puree, add 1 cup mashed bananas.

In a separate microwave safe bowl, microwave chocolate chips until almost melted, stirring until smooth.  Cool slightly.  Add 1 cup batter to chocolate, stirring until well combined.

Spoon chocolate batter  alternately with plain batter to create several layers into loaf pan.  Swirl batters together with a knife.  

Bake for 45 minutes or until a wooden pick inserted in center comes out clean.  Cool 10 minutes in pan on wire rack; remove from pan.  Cool completely on wire rack.  Yield:  1 loaf, 16 slices.

​

Celebrate zucchini season with this classic!   We've created a fantastic recipe using our Pumpkin Bread Mix to use some of your fresh garden bounty.  Simply replace the pumpkin puree called for on the back of the package with 1 cup of packed shredded zucchini in the recipe.  Punch it up with nuts if you want an extra crunch.   Need more inspiration for our line of products?  Check out our recipe page here!  

​Gluten free never tasted so good!

Ingredients:

​1 3/4 cup Kember's Gluten Free Pumpkin Bread Mix
​1 1/2 cups packed shredded zucchini
​1/3 cup milk (or milk substitute) 
1/4 cup oil
1 egg (or egg-free option)
1/2 teaspoon vanilla

Optional Add-In Ideas:  

​1/3 cup nuts and/or ​1/3 cup chocolate chips

​Preparation:  Preheat oven to 350 degrees.  Lightly spray an 8 1/2" x 4 1/2" loaf pan.  Whisk wet ingredients and zucchini together.  Add bread mix and whisk until combined.  Add any optional ingredients and pour into prepared pan.  Bake 50-55 min. or until tooth pick comes out clean when inserted into the middle.  Cool 10 min in pan before transferring to cooling rack---remember, a warm loaf is fragile until completely cool.  

​Egg-Free Option:  Replace eggs in this recipe by adding 1 tsp. baking powder to 1 3/4 cup mix;  whisk to combine.  In a small bowl, mix 1 T. ground flax or chia seed with 3 T. warm water.  Let stand for 10 min, stirring occasionally.  

Perfect after school treat or party favorite, these easy-to-bake Pumpkin Cookies are a huge hit in any crowd! Use our Kember’s Gluten Free Pumpkin Bread Mix to bake these up and enjoy a quick, delicious, and nutritious treat anytime of the year.

PUMPKIN COOKIES:
1 3/4 cup Kember’s Gluten Free Pumpkin Bread Mix
1 cup pumpkin puree
1/3 cup milk (almond, coconut, cow, etc)
1/2 cup oil
1 egg (or vegan option listed on the package)
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Whisk wet ingredients until smooth. Add bread mix and whisk until combined. Add any optional ingredients (2 Tbsp chopped candied ginger, 1/3 cup chocolate chips, 1/3 cup chopped nuts) and drop on parchment with a tablespoon. Bake 15-18 minutes until wooden pick comes out clean or they spring back like the top of a cupcake. Cool 10 minutes on cooling rack.

SPICED GLAZE:
1 cup powdered sugar
1 Tablespoon milk alternative (almond, coconut, cow, etc)
1/2 teaspoon vanilla extract
Pinch of cinnamon, to taste
​
Whisk ingredients in a small bowl. Drizzle over cookies or put a small dollop on top and let sit, glaze will flow down over the sides.

We are about to enter the season of never ending social events, family bake-offs, and office parties. It is always a great idea to have some good fall dessert recipes on hand and ready to go. A fall favorite of mine is pumpkin bars! Nothing quite hits the spot at a fall party like a pumpkin bar with icing, and our recipe is a sure show stopper.

PUMPKIN CAKE or BARS:

1. Preheat oven to 350 degrees. Lightly spray or line with parchment paper, a 9″x12.5″ jelly roll or bar pan – or any pan about that same size that has at least a 1″ high rim around the edge.
2. Using the instructions on the back of the Kember's Gluten Free Pumpkin Bread Mix, make batter for one batch of pumpkin bread.
3. Pour batter into prepared pan and bake in preheated oven for 15 minutes or until toothpick inserted into the center comes out clean.
4. *LET COOL COMPLETELY…a warm pumpkin cake is a fragile pumpkin cake.

Once cooled you have options! You can make a one layer pumpkin bar, take two layers and put icing in-between and on top, cut them into small bite sized pieces with icing dots for munching! Get creative! We even did individual sized two layer pumpkin cakes for a dessert that will dazzle your guests!

Want to punch these bars to another level?  Try our Rum "Butter" Cream Frosting below! 

RUM "BUTTER"CREAM FROSTING: 
1/2 cup butter alternative (I use Earth Balance soy-free "buttery sticks"), softened
1 (16oz) package powdered sugar
3 Tablespoons rum (check to be sure it's gluten free!)
1 Tablespoons almond milk (or any other milk you want)
1 teaspoon vanilla extract

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter alternative on medium speed, about 2 minutes.
   
2. Add the powdered sugar in three batches, mixing after each addition. 
   
3. Add the rum, milk, and vanilla. Beat on medium speed until light and fluffy, about 5 minutes.

Just in time for Easter! Carrot Cake Cupcakes from Kember’s Pumpkin Bread Mix.  Here’s how to make one batch of 12 cupcakes (remember our Pumpkin Bread Mix comes with two!)…

• Substitute 1 cup pureed carrots for the 1 cup pumpkin puree called for on the package. (To make carrot puree just steam carrots, drain excess water, and puree in a food processor or small blender. Add a little water if it’s too dry – should be the consistency of pumpkin puree or baby food. :))
• Fold in 1/4 cup dried currants or raisins and 1/3 cup chopped nuts.
• Bake at 350 degrees for 15 minutes or until toothpick inserted in the center comes out clean.

Top it with our favorite dairy-free Orange Buttercream Frosting below and you have an Easter potluck-family-get-together-can’t-eat-just-one winner.

ORANGE "BUTTER"CREAM FROSTING
1/2 cup butter alternative (I use Earth Balance soy-free “buttery sticks”), softened
1/2 cup shortening, softened (I use Palm Shortening because it’s soy-free but you can use whatever you like!)
3 cups powdered sugar
1/4 cup orange juice, freshly squeezed
2 teaspoons orange zest
Pinch of salt
​
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter alternative and shortening on medium speed, about 2 minutes. Add the powdered sugar in three batches, mixing after each addition. Add the orange juice, orange zest, and salt. Beat on medium speed until light and fluffy, about 5 minutes. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.