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Featured Allergy-Free Recipe: Gluten Free Pumpkin Bread

Allergy-Free Bread Recipe:

Annika's Fall Colors Pumpkin Bread
Pumpkin bread is a perfect fall comfort food. This bread is full of fall colors and fall flavors and offers a wheat-free and allergy-friendly moist bread for the holidays.
Recipe Information  
Category: Breads
# of Servings: 1 loaf
Recipe Created By: Amy Hugon
  • Ingredients  
  • 1/4  cup  cornstarch
    1/4  cup  tapioca starch
    1/4  cup  rice flour
    1/4  cup  oat flour*
    1/2  tsp  baking soda
    1/2  tsp  baking powder
      dash  salt
    1  tsp  xanthan gum
    1/4  cup + 2 Tbsp  canola oil
    1  15 ounce can  pumpkin
    2  tsp  vanilla
    1  Tbsp  cinnamon
    2/3  cup  sugar
    1/2  cup  dried cranberries
    1  tsp  rice flour
  • Instructions
  • Toss cranberries with rice flour to dust them. Set aside.

    Mix all remaining ingredients together in a large bowl. Beat for about 1 minute, until mostly smooth.

    Stir in cranberries.

    Panspray an 8.5" x 4.5" loaf pan. Spoon batter into pan, and smooth top.

    Bake in preheated 350F oven for 1 hour and 15 minutes. Cool in pan for about 30 minutes before putting on wire rack; cool completely before slicing.
  • Comments  
  • Copyright 2006 Amy Hugon

    Iron Chef KFA Battle Pumpkin October 2006 - Dairy & egg free.

    Challenger's statement:

    This bread is full of fall colors and fall flavors, and is very moist and very simple.
  • Substitutions  
  • *This recipe will work gluten-free by using gluten-free oats. Or, you can simply omit the 1/4 cup oat flour, and use 1/3 cup rice flour, 1/3 cup cornstarch, and 1/3 cup tapioca starch to replace the 1 cup total flour volume.

    I believe you can swap potato starch for corn starch in order to avoid corn.

    Use dairy, soy, egg, wheat and/or gluten free ingredients as needed.
     This recipe is free of:
     Milk  Peanut  Egg  Soy  Tree nut  Corn
     Gluten  Wheat  Fish  Shellfish  Sesame  


    Copyright Policy:

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    Page last updated 09/10/2011

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