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Pumpkin Bread and Muffins, Gluten and Dairy Free

December 20, 2008 by angelaskitchen 2 Comments

Pumpkin Bread or Muffins

1 cup packed dark brown sugar

1/3 cup mild tasting oil

2 eggs (or 2 T ground flax seed mixed with 6 T hot water until thick)

1 ¼ cup pumpkin puree

1 1/2 teaspoons gluten free vanilla extract

1 1/3 cups gluten free bean based flour blend 

3/4 teaspoon xanthan gum

3/4 teaspoon baking soda

3/4 teaspoon baking powder (if egg free, increase to 1 teaspoon)

1 1/2 teaspoons ground cinnamon

3/4 teaspoon pumpkin pie spice

1/4 teaspoon salt

Preheat oven to 350 degrees F.  Grease bread pan or line muffin cups with cupcake liners.

In a mixing bowl of a stand mixer, beat brown sugar, oil and eggs until well combined.  Add pumpkin and vanilla and blend well.

In a separate bowl, whisk together the rest of the ingredients.  Add the dry ingredients into the wet mixture and mix until just combined.  Scrape down sided of bowl and mix again.

Pour the batter into prepared baking pan. Bake in a pre-heated oven 45-50 minutes for bread pan, or 20-25 minutes for cupcakes, or until a wooden pick inserted into the center emerges clean.  If desired, sprinkle with finely chopped toasted pecans or walnuts prior to baking.

Filed Under: Breads, Dairy Free, Desserts & Treats, Donuts - Scones - Muffins & Quick Bread, GFCF, Gluten Free

Previous Post: « Gluten Free PF Chang’s Mongolian Beef Copycat Recipe
Next Post: Menu Plan Monday – December 22, 2008 »

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Trackbacks

  1. Menu Plan Monday - Gluten Free Thanksgiving Menu Edition | OAMC from Once A Month Mom says:
    November 21, 2011 at 7:39 am
    [...] – Lunch – Pumpkin bread muffins with hard boiled eggs and [...]
    Reply
  2. Menu Plan Monday – October 8, 2012 says:
    October 8, 2012 at 4:57 pm
    [...] such as an egg replacer in baked goods, in Pumpkin Granola, Coconut Milk Pumpkin Creamer, Pumpkin Muffins or Bread, Pumpkin Coffee Cake, Pumpkin Chicken Enchiladas Casserole, Pumpkin Pie (of course), egg [...]
    Reply

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