Nobody likes to read long intros…. you know it’s the truth. So here’s my recipe:
Recipe
- 2 cups gluten-free flour
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2/3 cup sugar
- 2 eggs
- 1/4 cup vegetable or flavorless oil
- 1 tsp. vanilla
- 1/2 cup puree pumpkin
- 3/4 cup nondairy milk
Preheat oven to 350 degrees and grease a bread pan, set aside.
In a medium size bowl combine gf flour, salt, cinnamon, ginger, nutmeg, baking powder, baking soda, and sugar.
In a separate bowl combine eggs, oil, vanilla, pumpkin, and milk. Mix wet ingredients well and then pour into dry ingredients. Mix completely and it will be a thick batter. Pour into greased bread pan.
Bake your bread for 60 minutes. Allow bread to cool for a few minutes before transferring to a cooling rack. Do not cut into the bread for at least 10-15 minutes.
Tips:
- Your choice of gluten-free flour will determine the end product. For this recipe, I used gluten-free flour from my local health store, Down to Earth. The flour is mainly garbanzo bean flour and little starch. I have found that flour high in starch yields a mochi-like texture.
- I used egg replacer in this recipe, but you may substitute for a flax egg or egg.
- I use almond milk for bread, but oat milk or any other non-dairy milk should be fine.
- As for a sweetener, you may use any sugar you like. I used Lankato monk fruit blend. Unrefined cane sugar or coconut sugar will also work great.
I truly hope you enjoy this recipe!