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
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.
Judith 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.
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