Hello Autumn

With today marking the official start of Autumn, I thought I'd post a fun little recipe that screams Fall {Pumpkin Bread}.

I came across this on Pinterest while searching for yummies for the new season. This recipe is even better in that it is safe for my Celiac baby since it is entirely Gluten free :) I cannot wait to whip up this delicious Fall staple and enjoy with my best girl!

Gluten Free Pumpkin Bread

Ingredients:

• 2 cups of sugar (you can use less than this if you want)
• 1 cup applesauce (you can also use any type of oil you have on hand)
• 3 eggs
• 2/3 cup water
• 1 – 15 oz. can pumpkin puree (around 2 cups if using fresh pumpkin)
• 3 cups Gluten Free flour (I use Better Batter flour)
• 2 tsp. cinnamon
• 1 1/2 tsp. salt
• 1 tsp. nutmeg
• 2 tsp. baking soda
• 1 Tbsp. baking powder

Directions:

• Preheat oven to 350 degrees
• Combine sugar, oil and eggs.  Then add pumpkin and water, stir until combined.
• In a separate mixing bowl add all the dry ingredients together.
• Add dry ingredients to pumpkin mixture slowly, combine until smooth
• Pour into (2) greased loaf pans.
• Bake at 350 for 75 minutes or until bread tests done.

- See more at: http://www.iamthatlady.com/gluten-free-pumpkin-bread-recipe/#sthash.GG8K51uJ.dpuf

Ingredients

• 2 cups of sugar
• 1 cup applesauce {you can also use any type of oil you have on hand}
• 3 eggs
• 2/3 cup of water
• 1 15oz. can of pumpkin puree {around 2 cups if using fresh pumpkin}
• 3 cups of Gluten Free flour {Better Batter Flour is awesome}
• 2 teaspoons cinnamon
• 1 1/2 teaspoon of salt
• 1 teaspoon nutmeg
• 2 teaspoons baking soda
• 1 Tablespoon baking powder

Directions

• Preheat oven to 350 degrees
• Combine sugar, applesauce {or oil},  and eggs. Then add pumpkin and water, stir until combined.

• In a seperate mixing bowl, combine dry ingredients together.
• Add dry ingredients to the pumpkin mixture slowly,combine until smooth.
• Pour into two greased loaf pans.
• Base at 350 degrees for 75 minutes, or until bread tests done.

 

 

Ingredients:

• 2 cups of sugar (you can use less than this if you want)
• 1 cup applesauce (you can also use any type of oil you have on hand)
• 3 eggs
• 2/3 cup water
• 1 – 15 oz. can pumpkin puree (around 2 cups if using fresh pumpkin)
• 3 cups Gluten Free flour (I use Better Batter flour)
• 2 tsp. cinnamon
• 1 1/2 tsp. salt
• 1 tsp. nutmeg
• 2 tsp. baking soda
• 1 Tbsp. baking powder

Directions:

• Preheat oven to 350 degrees
• Combine sugar, oil and eggs.  Then add pumpkin and water, stir until combined.
• In a separate mixing bowl add all the dry ingredients together.
• Add dry ingredients to pumpkin mixture slowly, combine until smooth
• Pour into (2) greased loaf pans.
• Bake at 350 for 75 minutes or until bread tests done.

- See more at: http://www.iamthatlady.com/gluten-free-pumpkin-bread-recipe/#sthash.GG8K51uJ.dpuf

Ingredients:

• 2 cups of sugar (you can use less than this if you want)
• 1 cup applesauce (you can also use any type of oil you have on hand)
• 3 eggs
• 2/3 cup water
• 1 – 15 oz. can pumpkin puree (around 2 cups if using fresh pumpkin)
• 3 cups Gluten Free flour (I use Better Batter flour)
• 2 tsp. cinnamon
• 1 1/2 tsp. salt
• 1 tsp. nutmeg
• 2 tsp. baking soda
• 1 Tbsp. baking powder

Directions:

• Preheat oven to 350 degrees
• Combine sugar, oil and eggs.  Then add pumpkin and water, stir until combined.
• In a separate mixing bowl add all the dry ingredients together.
• Add dry ingredients to pumpkin mixture slowly, combine until smooth
• Pour into (2) greased loaf pans.
• Bake at 350 for 75 minutes or until bread tests done.

- See more at: http://www.iamthatlady.com/gluten-free-pumpkin-bread-recipe/#sthash.GG8K51uJ.dpuf