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Sunday, October 18, 2015

Gluten, Dairy, & Sugar Free Pumpkin Bread

Gluten, Dairy, & Sugar Free Pumpkin Bread


1/2 cup coconut oil
3/4 cup agave syrup
2 eggs
1 teaspoon vanilla
1 (15 oz.) can of pureed pumpkin
2 cups of gluten free flour (King Arthur)
1 teaspoon baking powder
1/2 teaspoon salt

  • Preheat oven to 350 degrees.
  • Cream oil, agave syrup, eggs and vanilla in mixer, add in the pumpkin puree.
  • Add all the dry ingredients together in a bowl and combine with wet until just mixed. If you overwork the batter it will be become chewy after baked.
  • Bake in the oven for one hour or until crust is golden brown.
  • Serve warm as is, or can add powdered sugar for garnish. (However this makes it no longer sugar free...) ;)


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