Gluten, Dairy Free Pumpkin Bread
By: Shelley Dillon
Published: Wednesday, February 17, 2010 - 7:03pm

Ingredients




2/3 cup rice/soy/hemp milk
2/3 cup apple sauce
 Virgin Coconut oil, melted
4 eggs
2 cups fresh pumpkin puree
1 1/2 cups sugar
2 cups GF All purpose flour
1 1/2 cups Brown Rice flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
Optional:

1 1/2 cups chopped walnuts and pecans

Preparation

1 In large mixing bowl add dry ingredients. 2 In separate mixing bowl combine apple sauce, milk, eggs and pumpkin. 3 Pour melted Coconut oil into liquid at the end and then combine with dry ingredients. 4 Add optional nuts if desired. 5 Mix well. 6 Pour into 2 greased loaf pans. 7 Bake at 350F for 50 minutes to 1 hour. 8 Tooth pick test should come out clean. 9 Let them cool a bit before trying to get them out of the pan. 10 Slice it up and watch it disappear!

About


The pumpkin bread recipe is amazingly light and fluffy, not too sweet with a nice crunchy exterior..  Most GF baked goods have a very dense feel but not this one.  Also, for best results use fresh pumpkin puree - it is not very hard to do yourself and it is so much better than canned.
Eat it warm straight from the oven or try it toasted lightly with butter or cream cheese.  Yum!