 Around this time of year, squash and pumpkins are everywhere. This is great time to grab a bunch and put up some pumpkin or squash puree in the freezer or canning cupboard for use over the winter season. And, what better treat to serve while you enjoy the fresh smell of chilly Autumn air than a tasty slice of pumpkin bread? Well, I guess you could eat those wonderful fudge brownies I posted earlier, but if you aren't a big chocolate fan or aren't in the mood for those, our gluten free pumpkin breads are another great choice! These loaves can easily be frozen, too, for later - if they last that long! This recipe is extra special as it is made without eggs. Great for your home storage cookbook or recipe box. For those looking for a dairy free recipe, this one's not it. It does work better with milk for some reason than with almond or other nut milk. You are welcome to try it that way, if you like, and let me know what your results were! Would love to hear. Gluten Free, Egg Free Pumpkin Bread 2 Loaves 3 1/2 Cups Gluten Free Flour 2 Cups Sugar ( I used 1 1/2 Cups) 2 tsp Baking soda 1 tsp salt 2 tsp Pumpkin Pie Spice 1-16 oz can of Pumpkin Puree (Organic comes in 15 ounce can. I used this plus 1/4 Cup extra milk) 1 Cup Olive Oil 2/3 Cup milk 1 tsp Vinegar Preheat oven to 350 F degrees; oil 2-9X5 loaf pans. I also like to line my pans with parchment paper for easy removal of loaves. If using non-stick pans, no need to oil them. Mix all dry ingredients together well. In a separate bowl, mix all the wet ingredients. Pour the wet into the dry and mix together just till well combined. Do not over beat. Separate the batter evenly between the two pans and place in the oven for 45-50 minutes until a toothpick inserted in the center comes out clean. Cool in the pan 30 minutes, then remove and cool on a wire rack. Place in a bag or container for storage. Delicious with a slab of cinnamon butter slathered all over it, or a little dollop of cinnamon sour cream made with some milk or water and Sour Cream Powder. I love food storage. I love chocolate. And I love autumn. Now let's put the three together and make something delicious to enjoy with a nice hot cup of tea or coffee on a chilly day. I have to be honest right from the start, this recipe is only about 60% home storage products (Cacao, Sugar, Vanilla, Gluten Free Flour) because there is nothing better than using real butter and fresh eggs in a fudgy brownie recipe, and it is one of my absolute favorites. I love this recipe because it is gluten free, quick, AND delicious!
Gluten Free Fudge Brownies 16 Brownies 1/2 Cup plus 2 Tbsp Butter, melted 6 Tbsp Cacao powder (preferred over cocoa, but cocoa can be substituted) 1 Cup Sugar 2 Eggs 1 tsp vanilla 1/2 Cup Gluten Free Flour Pour Melted butter into mixing bowl, add cacao and mix well. Mix in sugar and vanilla. Add flour and then 2 eggs and gently mix until combined. Spread in a buttered 9X9 square baking dish. Bake in 350 degree F oven for 20+/- minutes until just done, but still soft and fudgy. Allow to cool and cut into 16 squares. Enjoy! NOTE: I have made this recipe using olive oil instead of melted butter. I cut back the fat to just the 1/2 Cup and mix. It is a bit thicker to spread, but is not as greasy when baked as if you used the full 1/2 cup plus 2 Tbsp of oil. You can also substitute the full amount of fat with coconut oil, if you would prefer. But this will impart a distinct coconut flavor - which is not a bad thing! I also have cut the sugar back to just around 2/3 cup to reduce the sweet and make a more bitter-sweet or darker brownie. This can also be done in conjunction with the oil instead of butter. Although these substitutions work well, I do find that there is nothing like genuine eggs. I have used powdered, but it produces a slightly more cake-like brownie over fudge brownie. |
Prepping Expert
AuthorJudith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes. Disclosure
The information shared is our personal opinion and should NEVER be considered a substitute for professional medical, nutritional, or other expert advice. Information contained is not for the purposes of diagnosing, or treating any disease or medical condition. Any endorsement of products should not be considered an un-biased review since we are paid and compensated when you purchase products from this site.
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