Pumpkin Bread-GF/SF/DF

Moist, flavorful & delicious; Gluten Free Dairy Free Soy Free Pumpkin Bread

Ingredients:

• 1 Stick of Earth Balance Soy Free Dairy Free Gluten Free Spread
• 3 Large Organic Brown Eggs 
• 1 TBS of Vanilla 
• 1/2  cup Organic Cane Sugar 
• 3/4 cup Packed Brown Sugar 
• 1 15oz can of Organic Pumpkin
  
• 1-3/4  cups of Organic Gluten Free Flour (I use a blend of GF buckwheat, oat, sweet sorghum, rice & tapioca flours) 
• 3/4 cups of Organic Unsweetened Coconut (or Almond Milk)
• 1 TBS of Organic Ground Cinnamon 
• 1 tsp of Organic Ground Nutmeg 
• 1/4 tsp Organic Ground Clove 
• 3/4  tsp of Sea Salt 
• 1/2 tsp baking soda 
• 1TBS Gluten Free Baking Powder 
• 1/2 Cup of Chopped Pecans (Optional)

After removing from oven, remove foil and cool in pan for 15 minutes before placing on cooling rack

 Directions:

• Preheat oven to 350°F
• Cream together margarine & sugar in a large mixing bowl on medium speed.
• Add eggs, coconut milk & vanilla. 
• Mix on Medium for 2 minutes until well blended.
• In a separate bowl blend dry ingredients with a wire whisk; mix well.
• Add to wet ingredients. 
• On medium speed blend until well combined. 
• Add nuts. 
• Pour into standard size greased loaf pan, (I use glass); bake. 
• Test with a toothpick, when it's ready the toothpick will come out clean.  
• Remove from oven and let stand in pan for 15 minutes.
• Remove from pan and place on cooling rack 
• .Cool for 2 hours; serve.

Cook Temp: 350°F

Cook Time: 1 hour 30 minutes or until toothpick comes out clean. In last 20 minutes of baking cover carefully with foil to prevent burning.

Serve With: Hot Tea or Coffee             

Notes: This bread comes out full of flavor and very moist. I make this at Thanksgiving & Christmas. It's one of our favorites.

Yields: 1 Loaves

Source: LK

Pairs great with a hot Organic Orange Spice Tea