Saturday, August 25, 2012

{Allergy Free} Pumpkin Maple Bread

I'm trying to bring on the fall weather by doing some pumpkin baking.  I made these pumpkin loaves for our breakfast and they were perfect with some powdered sugar and even some extra maple syrup on top.  The bread has a very subtle pumpkin flavor with a hint of maple and is not overly sweet.  It was a great breakfast bread and a great snack!

Pumpkin Maple Bread
1 cup pumpkin puree
3 teaspoons egg replacer whisked with 4 Tablespoons milk
1 cup maple syrup (real maple syrup!)
1/4 cup brown sugar
2 1/2 cups flour blend
3/4 teaspoon xanthan
5 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/4 cup hot water

Preheat oven to 350 and grease loaf pans.  (I used mini loaf pans but you could use one large loaf pan).

Mix flour through nutmeg in a large bowl.
In a separate bowl mix the pumpkin through brown sugar and whisk well.
Add the dry ingredients to the wet, alternating with the hot water.  (I mixed with a whisk to work out the lumps.)
Pour into loaf pans and bake for 30 minutes (or more for larger loaf pan).
Loaves are done when a tester comes out clean.
Makes 4 small loaves or 1 large loaf.

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