Pumpkin Bread with Wheat Flour & Low Sugar
Author: Libby Wright
Nut Free Soy Free
Great fall treat with some poached eggs or cream cheese.
If you want to start weaning off gluten, but you're not quite ready to go all the way, try this recipe. Pumpkin bread, muffins, or mini-muffins work well with this low sugar, low gluten version of an old classic.
- 2 eggs
- 1/2 cup butter,melted
- 1 1/4 cups Pure pumpkins 1/2 cup water
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 2 cups flour
- 1 teaspoon baking soda
Blend eggs, butter, pumpkin, water and sugar. Mix all ingredients in separate bowl. Add pumpkin mix. Bake in 9 x 5 loaf pan. 45-50 minutes at 350 degrees. To make this gluten free, I recommend you substitute Pamela's baking mix for the flour and baking soda.
Makes 1 Loaf.
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