HYPOALLERGENIC PUMPKIN BREAD
Many say this is the best thing I have ever baked! It is gluten-, dairy-, and nut-free and is truly delicious and moist. This tastes the same as a normal pumpkin bread and will not cause allergic reactions. This can easily be turned into pumpkin muffins.
Provided by Camden
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9x5-inch loaf pan.
- Mix pumpkin, sugar, eggs, oil, applesauce, and vanilla extract together in a large bowl.
- Combine 1 1/2 cups plus 1 tablespoon rice flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl. Stir into the pumpkin mixture until well blended. Pour batter into the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 45 minutes to 1 hour. Let cool for 10 to 15 minutes. Invert onto a wire rack to cool completely.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 50.9 g, Cholesterol 37.2 mg, Fat 7.1 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 320.4 mg, Sugar 28.8 g
HEALTHY PUMPKIN BREAD
This amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It's so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free-check the recipe notes for details. Recipe yields 1 loaf.
Provided by Cookie and Kate
Categories Quick Bread
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.
Nutrition Facts : Calories 185 calories, Sugar 13.1 g, Sodium 330.4 mg, Fat 10.5 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 20.8 g, Fiber 1.6 g, Protein 2.8 g, Cholesterol 46.5 mg
LOW CALORIE PUMPKIN BREAD!
i love pumpkin bread but don't love the fat. i found a pumpkin bread candle today and it made me crave pumpkin bread so as soon as the weather gets cold i'm going to try to make this haha
Provided by Granola Girl
Categories Breads
Time 1h5m
Yield 2 loaves, 2 serving(s)
Number Of Ingredients 9
Steps:
- over 350.
- make sure you grease the pans (2 because this makes 2 loaves
- mix all dry ingredients, set aside.
- next mix the pumpkin, eggs, applesauce together (also if you're adding nuts do so with these ingredients).
- combine all ingredients.
- pour mixture into two pans.
- bake 45 minutes to an hour.
- let cool.
- eat : ).
Nutrition Facts : Calories 1093.6, Fat 29.6, SaturatedFat 3.9, Sodium 1943.1, Carbohydrate 179.2, Fiber 9, Sugar 2.6, Protein 28.1
HYPOALLERGENIC PUMPKIN BREAD
Many say this is the best thing I have ever baked! It is gluten-, dairy-, and nut-free and is truly delicious and moist. This tastes the same as a normal pumpkin bread and will not cause allergic reactions. This can easily be turned into pumpkin muffins.
Provided by Camden
Categories Pumpkin Bread
Time 1h5m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9x5-inch loaf pan.
- Mix pumpkin, sugar, eggs, oil, applesauce, and vanilla extract together in a large bowl.
- Combine 1 1/2 cups plus 1 tablespoon rice flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl. Stir into the pumpkin mixture until well blended. Pour batter into the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 45 minutes to 1 hour. Let cool for 10 to 15 minutes. Invert onto a wire rack to cool completely.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 50.9 g, Cholesterol 37.2 mg, Fat 7.1 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 320.4 mg, Sugar 28.8 g
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