YUMMY GLUTEN-FREE/DAIRY FREE PUMPKIN BREAD

Gluten-Free Dairy Free Pumpkin Bread

This recipe is SUPER easy and delicious!  You can easily make this in the morning and have it ready for breakfast!  It takes about 8 minutes to make and then 40-50 minutes to bake.  The recipe is naturally dairy free however if you prefer dairy you can make that substitution.  Also if you can't eat eggs you can use a product called "egg replacer" (just follow the directions and then substitute for the eggs).  You can dress up your Pumpkin Bread by adding: chocolate chips, grated coconut or chopped walnuts.  And lastly this Pumpkin Bread is not overly sweet and does not give you a sugar crash like many Breakfast Breads.  Enjoy!

Ingredients: 

3 large eggs beaten

½ sugar

½ cup pumpkin puree

1/3 cup coconut oil melted (You can substitute Canola oil or Veggie oil) 

2 TBS coconut milk from a can (full fat) or you can use whipping cream (dairy)

1/4 teaspoon pure vanilla extract 

1 cup white rice flour

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon nutmeg

Optional: Add 1/4 chopped walnuts; or 1/4 cup shredded coconut (unsweetened); or 1/2 chocolate chips.

Directions:

1.     Preheat oven to 350 F

2.     Whisk eggs and sugar together

3.     Add pumpkin, vanilla, melted coconut oil and coconut milk-whisk

4.     Slowly whisk in flour, baking powder and spices just until combined.  Do not over mix

5.     Pour batter into a greased bread pan

6.     Bake at 350 for 40 to 50 minutes. You can test the loaf to see if it is done by sticking a toothpick in and if it comes out clean it is done.  Also if the top of the loaf springs back after you test it with your finger then it is done.  Allow the bread to cool for 5 minutes then take it out of the pan and serve hot or cool on a cooling rack.  Store leftover cooled bread in an airtight container in your fridge.  

Enjoy!!

Love, Tata