{Eat the Whole Loaf} Pumpkin Bread- Allergen Free

Eat the Whole Loaf Pumpkin Bread- Gluten, Dairy, Nut free Moist and Delicious 1 copy

Now I know I am the one who made this...and quite frankly I am shocked...but it is seriously the best gluten free anything I have ever eaten anywhere. Seriously! I have made 12 loaves over the past few weeks and it is a winner every time.

Moist, light and fluffy. I have fed it to a lot of people and no one can believe it is gluten, dairy, and nut free. I have to say, the gluten free flour blend is key to your success in gluten free baking. I recently started using this one from Bob's Red Mill and I am hooked! I also made my world famous sugar cookies with it and they were astoundingly delicious. I just can't wait for Christmas cookie season!

I adapted my recipe from this one and only changed it a little bit. I used essential oils in my recipe but have the option for the usual spices as well. I only use Young Living essential oils and they are THE ONLY ONES I suggest for ingesting. Find out about how I chose Young Living here.

I sprinkled tamari roasted pumpkin seeds on top of this loaf. I am making a more dessert style today and dusted the loaves with brown sugar before cooking. Then I made a simple cinnamon cream cheese frosting to top it off.

{Eat the Whole Loaf} Pumpkin Bread- Allergen Free

{Eat the Whole Loaf} Pumpkin Bread- Allergen Free

Ingredients

  • 8 eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 15 ounces of pumpkin puree (1 can)
  • 1 cup light olive oil
  • 3 cups gluten free flour (Bob's Red Mill 1 for 1 Baking Flour)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ESSENTIAL OILS OR SPICES
  • 4 drops Cinnamon Young Living essential oil
  • 2 drops Clove Young Living essential oil
  • 2 drops Cardamom Young Living essential oil
  • 2 drops Nutmeg Young Living essential oil
  • 1 drop Ginger Young Living essential oil
  • OR USE THESES SPICES
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ginger
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1 block cream cheese
  • 1 1/2 cups powdered sugar
  • 2 drops cinnamon
  • pumpkin seeds

Instructions

  1. Preheat oven to 350
  2. Coat three loaf pans with olive oil to prevent sticking
  3. Blend eggs, vanilla and sugars with a mixer
  4. Add oil, pumpkin, and essential oils if using and blend well
  5. Add all of the dry ingredients and spices if using and blend well
  6. Divide batter among the three loaf pans and top with pumpkin seeds if not using frosting
  7. Bake for approximately 60 minutes
  8. For Cream Cheese Frosting:
  9. Cream the cream cheese, powdered sugar, and cinnamon with a mixer.
  10. Spread on top of cooled loaves.and top with pumpkin seeds
http://too-much-time.com/eat-the-whole-loaf-pumpkin-bread-allergan-free/

Do you have any tried and true allergen free baking recipes? I am ALWAYS looking for treats that everyone can safely enjoy!

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Comments

  1. Thank you for using my recipe to adapt, I always love seeing the adaptations and how people make it their own, yours sounds delish!

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