Pumpkin Bread – Nut, Peanut, Dairy & Soy Free!
This is a food allergy favorite recipe of ours – especially at this time of year! You can also make it egg and/or wheat free by substituting safe egg replacer or a gluten-free flour mix.
Pumpkin Bread – makes 2 loaves
Grease bottoms only of two 9x5x3 loaf pans with safe butter or our favorite – canola oil.
3 1/2 c. flour
2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon salt
2 teaspoons pumpkin pie seasoning – and set aside.
3 cups sugar
1 cup vegetable oil
1-15 ounce can of pumpkin
Directions: Beat eggs. Add sugar and oil and beat.
Add pumpkin to the mixture and beat again. Add dry ingredients. Beat until smooth, not lumpy.
Bake for one hour at 350 degrees. Allow to cool prior to removing from baking pan and slicing.
Eat and enjoy! It’s especially good with a cup of (safe) hot chocolate – with marshmallows of course.