Get To Know Us - Mrs. Jennifer

Today we are pleased to feature Mrs. Jennifer's trivia!

Favorite color: mustard yellow

Favorite animal: owl

Favorite food: Italian 

Favorite song: O come let us adore him 

Favorite km memory: It has happened several times now, but it is so sweet to me when kids transition from passive observers/ energetic explorers to excited in the music and movements and following along enthusiastically. I love watching kids grow throughout my class! 

Mrs. Jennifer's Gluten-free Pumpkin Bread Recipe

With the arrival of Fall it is the perfect time for soups, breads and all-things PUMPKIN! Eating nutritiously is very important, but this bread is so good your kids won't realize it's healthy! The best part? It's gluten-free! Thank you for sharing, Mrs. Jennifer!

Adapted from Food.com. Recipe can be found here.

Photo courtesy of LoveMyRyley

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 (15 ounce) can pumpkin
2 cups gluten-free flour, blend (recipe below)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
Directions:

1. Pre-heat oven to 325 degrees, and lightly grease a bread pan.
2. Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
3. In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
4. Pour into prepared bread pan and bake one hour to one hour and ten minutes.
5. Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.