Pumpkin Bread
This pumpkin bread is moist and delicious! It is gluten free and dairy free but you wouldnt know it! This makes two loaf pans or 24 muffins!
Ingredients
- 2 cups pure pumpkin puree
- 3 cups sugar
- 1 cup Earth Balance melted or butter or avacado oil
- 2/3 cup water
- 4 lg eggs
- 3 1/3 cup gluten free flour blend I recommend my easy recipe
- 2 tsp baking soda
- 1.5 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground or freshly grated nutmeg
- 2 cups chocolate chips optional
- 2 tap Vanilla extract
- 2 tsp pumpkin pie spice
Instructions
- Preheat oven at 350°Prepare 2 loaf pans by greasing the pan, adding parchment paper then greasing over the parchment. If using a muffin tin line muffin cups with muffin liners.
- First mix pumpkin, sugar, vanilla, eggs, water, and melted butter in a large bowl. Set aside.
- In a medium bowl wisk flour, baking soda, salt, ground cinnamon, pumpkin pie spice, and groung nutmeg.
- Pour dry ingredients into the large bowl of pumpkin mixture. Mix just ubtil combined. If adding chocolate chips stir in now.
- Bake muffins for about 15-18 minutesBake loaf pans for about 60 minutes.