It’s never too early to start cooking pumpkin themed goodies. When Jewel’s Bakery and Cafe sent me off with some of the gluten free flour they sell, I couldn’t wait to make my pumpkin bread with it. This recipe was exceptional and made four small loaves and a dozen and a half pumpkin muffins. The loaves were perfect for giving away to friends and the muffins, quick snacks for me 🙂
Gluten and Dairy Free Pumpkin Bread
1 (15 ounce) can pumpkin puree
1 cup coconut oil
2/3 cup water
3 cups evaporated cane juice sugar from Trader Joe’s
3 1/2 cups Jewel’s Bakery and Cafe all purpose gluten free flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
- Preheat oven to 350 degrees F. Grease four 7×3 inch loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, coconut oil, water and sugar until well blended. In a separate bowl, whisk together the gluten free flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake the muffins for about 2o mins and the loaves for about 45mind in the preheated oven. Loaves and muffins are done when toothpick inserted in center comes out clean.