From October through December, pumpkin bread is staple in my house. My mom will bake a batch nearly every other week but the loaf is gone within a few days. Yes, it's that good. After being diagnosed with EoE, I haven't had her pumpkin bread in over two years and I thought it was about time to adapt the recipe. This top 8 allergen free pumpkin bread is everything your dessert platter is missing.
Ingredients:
1 box of Gluten-free yellow cake mix
1 tsp Ground cinnamon
1/2 tsp Ground nutmeg
1/4 tsp Ground ginger
1/4 tsp Ground allspice
1 tsp Pumpkin pie spice
3 tbsp. Bob's Red Mill egg replacer + 6 tbsp. water
1 can (15 oz.) Pumpkin Puree
3 tbsp. Oil
Steps:
Preheat the oven to 350°F and coat a bread loaf pan with non-stick spray.
In a medium bowl, combine the dry ingredients; cake mix, ground cinnamon, nutmeg, ginger, allspice, and pumpkin pie spice and whisk together.
In a small bowl, follow the instructions of the egg replacer package- whisk together 6 tablespoons of water and 3 tablespoons of egg replacer. Let sit for a minute to thicken.
In the bowl of dry ingredients, beat in the wet ingredients; egg replacer mixture, pumpkin puree, and oil.
Pour the mixture in your bread pan and spread evenly. Place the pan in the oven for 30 minutes. Insert a toothpick in the center, if clean when removed, then the bread is done.
Set aside to cool for 10 minutes and then carefully flip the pan upside down. Cut the loaf into 12 thin slices.
