Gluten-free, Dairy-free Pumpkin Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1 1/2 c White Rice Flour1 c Brown Rice Flour1/2 c Millet Flour1/2 c Potato Flour1 c Splenda Brown Sugar Blend2/3 c Splenda Sugar (white) Blend for Baking2 c Pumpkin Puree1/2 c Vegetable oil1/2 c Applesauce, unsweetened2/3 c Lite Coconut Milk2 tsp Baking Soda1 tsp Salt1 tsp Nutmeg, ground1 1/2 tsp Cinnamon, ground2/3 c Flaked Coconut1 c Pecans, chopped
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans*.
2. In a large bowl combine the flours, sugars, pumpkin puree, oil, applesauce, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. (This will be a thick paste-like form, it is not the consistency of normal "dough.") Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
*If muffin form is desired, fill 2/3 to all the way full and reduce cooking time to 30-35 minutes.
Number of Servings: 30
Recipe submitted by SparkPeople user LAUREN1742.
2. In a large bowl combine the flours, sugars, pumpkin puree, oil, applesauce, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. (This will be a thick paste-like form, it is not the consistency of normal "dough.") Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
*If muffin form is desired, fill 2/3 to all the way full and reduce cooking time to 30-35 minutes.
Number of Servings: 30
Recipe submitted by SparkPeople user LAUREN1742.
Nutritional Info Amount Per Serving
- Calories: 198.9
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 172.5 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 1.9 g
- Protein: 2.0 g
Member Reviews
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RHALES199
was looking for a gf pumpkin bread recipe... if I have all of the flours, I'll give them a try... I'll add raisins, cause I wanted a pumpkin raisin bread. I don't have the nuts or coconut, so if I make this before I get to a store, I'll be doing it without those. Looking forward to trying it!! - 12/22/12