Oral Allergy Syndrome Friendly Dairy Free Pumpkin Bread

Total time1 hr 40 min

Prep time15 min

Cook time1 hr 5 min

Oral Allergy Syndrome Friendly Dairy Free Pumpkin Bread

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Ingredients

10 servings

1 ¾ cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking soda
½ tsp baking powder
½ tsp fine salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 can (15 oz) pumpkin puree
2 large eggs
¾ cup granulated sugar
¼ cup packed light brown sugar
⅓ cup coconut oil, melted and cooled
¼ cup dairy free milk
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper, leaving an overhang on the long sides for easy removal.
2
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.

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