Dairy-Free, Egg-Free Pumpkin Bread
If using plain pumpkin puree, see spices needed above. I
1.5 c. flour
1.5 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 egg or 3 Tbs. applesauce
1/4 c. sugar
1/4 c. oil
1 c. pumpkin pie filling (sugar and spices included)
1 c. pumpkin puree plus 2-3 tsp. pumpkin pie spice and 1/4 cup more sugar
melted dairy-free butter (optional)
Grease loaf pan or use my favorite non-stick USA bread pan (affiliate).
In a medium bowl, mix the first four dry ingredients and make a well in the center.
In small bowl, mix the second set of wet ingredients.
Add wet mixture to dry mixture. Stir just until moistened.
Spoon the mixture into your bread pan.
Top with brown sugar and butter mixture. (optional)
Bake 40-50 minutes or until a wooden toothpick comes out clean from the center.
Cool on a wire rack.
Store in an airtight container.
The flavors will meld better on the second day, but who can really wait that long?
Original Post: 2/22/14