Gluten-free Pumpkin Loaf (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5 cup Bob's Red Mill Gluten Free All Purpose Baking Flour 0.5 tsp Cinnamon, ground 0.5 tsp Salt 0.5 tsp Baking Soda 1 tsp Baking Powder 0.25 tsp Cloves, ground 0.25 tsp Nutmeg, ground 0.5 cup Granulated Sugar 0.5 cup, unpacked Brown Sugar 0.25 cup Almond Milk - Silk Original 1 tbsp Bob's Red Mill All Natural Egg Replacer (100% vegetarian), 1 serving = 1 tbsp (by DS1222) 1 fl oz Water, tap 1 cup Libby's 100% pure canned pumpkin
In small bowl, combine all dry ingredients. In large bowl mix remaining ingredients. Add dry to wet. Pour into greased loaf pan. Bake in 350F oven for 60-75 minutes.
* If using ED Smith pure pumpkin, the 796 ml can is perfect to make 3 loaf. I triple the recipe and freeze the extra loaves.
Serving Size: Makes 1 loaf (12 slices)
Number of Servings: 12
Recipe submitted by SparkPeople user PICARCA.
* If using ED Smith pure pumpkin, the 796 ml can is perfect to make 3 loaf. I triple the recipe and freeze the extra loaves.
Serving Size: Makes 1 loaf (12 slices)
Number of Servings: 12
Recipe submitted by SparkPeople user PICARCA.
Nutritional Info Amount Per Serving
- Calories: 115.8
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 198.2 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 2.5 g
- Protein: 2.1 g
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