Another winning recipe

I’m on a roll! If I could bake something new every day, I would do it. However, I would have no time and I would most definately be overweight. I really shouldn’t be allowed to bake at all, because when I do I eat half the batch in a day!! Oh dear. This Allergen Free Pumpkin Bread is no exception. Super moist, absolutely delicious. You will never miss whatever is usually in pumpkin bread. It’s no frills, but it’s sure to make you smile. For an extra splurge – you could add some GF/Vegan chocolate chips!

Allergen Free Pumpkin Bread

3/4 cup Bob’s Red Mill All-Purpose Flour

1/2 cup buckwheat flour

1/2 cup millet flour

1/2 cup granulated white sugar

3/4 cup light brown sugar

1/2 tsp xanthan gum

1 tsp cinnamon

1 tsp nutmeg

1 tsp salt

1 tsp baking soda

1/2 cup canola oil

1/3 cup water

10 oz pure pumkin (about 3/4 of  a can)

Ener-G Egg Replacer for 1 egg


Preheat your oven to 350 degrees. Combine dry ingredients plus the sugar in a large mixing bowl. In a separate bowl, combine the oil, water, pumpkin and egg replacer. Combine the dry and wet mixtures thoroughly. Pour into a greased loaf pan or muffin tin with liners. Makes 1 large loaf or 12 muffins. Bake at 350 degrees for 40-45 minutes (loaf) or 15-20 minutes (muffins).

This recipe is adapted from “The Kid-Friendly ADHD & Autism Cookbook: The Ultimate Guide to the Gluten-Free, Casein-Free Diet” 

Who says you have to wait until fall for pumpkin bread? Enjoy!!!


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