Amazing Gluten-and-Sugar-Free Pumpkin Bread

[wet]
2 eggs + 1 egg white
3/4 c unsweetened applesauce
1/4 c oil
1 c maple syrup
1 Tbsp vanilla
2 c pure pumpkin puree

[dry]
1 c brown rice flour
1/2 c oat bran
1 1/2 c rolled oats
1 tsp salt
1 tsp baking soda
1 Tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp all-spice
1/4 tsp ginger
1/2 tsp baking powder
[+ 1/2 c chopped almonds and 1/4 c raisins - optional]

[you could also think about chocolate chips or cacao nibs - get creative!]

Preheat oven to 350 degrees.

In a large bowl, beat together eggs, oil and applesauce.

Add the rest of the wet ingredients and mix well.

Mix together all dry ingredients thoroughly, then add them to the wet.

Stir in any add ins (nuts/dried fruit).

Oil and flour two loaf pans / five mini-loaf pans / muffin tins.

Pour batter evenly into the pans (it is quite runny, but no worries, it’ll bulk up while baking).

Bake until a toothpick comes out clean (about 50 minutes for the larger loaves / 30 for mini-loaves / 15-20 for muffins).

Try very, very hard to let them cool before removing them.

Enjoy! This bread smells amazing while it bakes and tastes even better warm, but since it is super moist it also freezes excellently.


Makes 16 servings (2 loaves)

Number of Servings: 16

Recipe submitted by SparkPeople user MAKALANI22.