Pumpkin Bread

26 11 2008

This amazing pumpkin bread is the first thing me and my friend made on thanksgiving break, right now I’m eating it for breakfast and it is so tasty:)  Most people vote that this tastes a lot like gingerbread, but everyone who’s tried it loves it! For the eggs, I used 2 T ground flaxseeds mixed with 1/2 cup of warm water until gelled.

1 3/4 c. turbinado sugar
1 c. coconut oil, preferably a bit hard.
2 T ground flax seeds mixed with 1/2 c warm water until gelled
2 cups pumpkin
3 1/2 cup flour (all purpose gluten free)
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. each of cloves, cinnamon, nutmeg, allspice

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3 responses

2 01 2009
Suzanne

Thanks for posting this recipe. I’m vegan and my friend is celiac so this will be great! I have just one question, does coconut oil come hard? Thanks, Suzanne

2 01 2009
Camille

coconut oil sometimes comes soft and sometimes fairly hard. If you look at a few different bottles you can probably find a semi-soft one, if not just put it in the fridge for a few minutes;)

30 12 2009
Maria

This sounds like a nice treat. My son who is allergic to just about everything will love this. I have everything but the turbinado sugar would evaporated cane juice work?

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