Sugar Free Pumpkin Bread

[Guest guest]

This recipe has been modified from one on the Candylovers list (baking day, can

you tell?) and works well with the egg replacer. I use a blend of chana, corn

starch and rice flour but each of us has our own favourite general blend of

flours.

 

BL

 

Pumpkin bread

 

Ingredients

1 (15 ounce) can pumpkin puree

1 cup vegetable oil

4 eggs or flaxseed gel equivalent to 3 eggs*

3 1/2 cups all-purpose GF flour blend - sfited

2 cups applesauce

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons ground allspice

1 1/2 teaspoons ground nutmeg

2 teaspoons ground cinnamon

1/2 cup chopped walnuts

1 teaspoon baking powder

 

 

Directions

1 Combine pumpkin, oil and eggs. Sift together dry ingredients. Combine the

two mixtures, blending thoroughly.

2 Pour into 2 greased 9 x 5 x 3 inch loaf pans and bake at 300 degrees F

(150 degrees C) for 1 hour.

 

*replacing more than 3 eggs sometimes requires that two alternatives be used.

This recipe contains more than enough oil that egg replacer for 3 eggs works

well. Be sure to whip the gel first to add some volume for lightness in the end

product.