![]() Still a work in progress– so far I have reached gluten free goal.. working on the soy free aspect … so here’s another try at the gluten free bread aspects– so far the tweaks and kinks are working out… this was really yummy! Servings 2 loaves Ingredients 2 cups Pumpkin Puree 3 cups Splenda 1 cup Vegetable Oil 4 Eggs whisked 2/3 cup Water 3 1/3 cups King Arthur gluten free Flour 6 teaspoons Baking Powder 2 teaspoon Cinnamon 1 teaspoon Nutmeg 1 teaspoon Allspice 1 teaspoon Cardamom 3 ½ teaspoons Xanthan Gum Instructions Preheat oven to 350 degrees F. Combine Pumpkin, Splenda, Oil, Water, and Eggs in a large mixing bowl and mix well. Stir to combine Flour, Baking Powder, Cardamom, Cinnamon, Allspice, and Nutmeg in a medium mixing bowl. Gradually add the dry ingredients to the wet ingredients in the large bowl of pumpkin mixture. Use a hand mixer to mix or make sure to stir well so that everything is completely combined. GENEROUSLY spray two 8×4 nonstick loaf pans with cooking spray. Pour mixture evenly into pans, filling the loaf pan up to 3/4 of the way full. (Do not overfill the pans.) Bake at 350 degrees for 45 to 55 minutes, or until done. Bread will be done when a toothpick inserted in the center of the bread loaf comes clean 5 Elements Coaching LLC © 2015-2021 All Rights Reserved.
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I am located in Hagerstown, Maryland.
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Contact Linnette Johnson, MS, MA CNS-Candidate
BCHN® - Candidate Integrative Functional Nutrition Health & Wellness Coach Tel: 240. 406. 4857 info@5ElementsCoaching.org Hagerstown, Maryland Any questions? Send me a message! |
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