Gluten Free, Vegan Pumpkin Bread

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 1 loaf

Recipe by Allergy Free Cooking, Baby!, Inc.

Gluten Free, Dairy Free, Egg Free, Soy Free, Peanut Free & Tree nut Free

I have always had a soy allergy, but last week I was diagnosed with a milk, egg, chocolate and banana allergy. I needed to bake something so that I didn’t feel deprived and I created this pumpkin bread recipe. I tested it with Bob’s Red Mill Gluten Free all purpose flour and was so excited when it came out of the oven. I love it as is, but my family enjoys it toasted with allergy friendly Earth’s Balance spread.

Ingredients

  • • 2 1/2 cups of Gluten Free all purpose flour or all purpose flour
  • • 3 tsp baking powder
  • • 1 tsp baking soda
  • • 1 tsp salt
  • • 2 tsp of cinnamon
  • • ½ tsp nutmeg
  • • ½ tsp clove
  • • ¼ tsp ginger
  • • 1 cup of sugar ( I prefer Organic Cane Sugar)
  • • ¼ cup of applesauce
  • • 1 teaspoon vanilla
  • • ¾ cup water
  • • ½ cup of oil of your choice
  • • 1 16oz can of pumpkin puree

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a standard loaf pan.
  3. In a medium bowl add all of the dry ingredients, flour, sugar, baking powder, cinnamon,nutmeg, clove, ginger, baking soda, baking powder, and salt.
  4. Once mixed add the rest of the ingredients, water, pumpkin puree, vanilla, applesauce, and oil. Mix just until moist.
  5. Pour into the loaf pan and bake for 40 to 45 minutes.
  6. Enjoy as is or toast it and add your favorite spread.
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