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Safe Eats ™ Recipes (Allergy-Friendly, Search Free of Your Allergens)

Annika's Fall Colors Pumpkin Bread


Rate Recipe Annika's Fall Colors Pumpkin Bread

4.5 stars Avg. rating: 4.5 from 11 votes.
  

 Recipe Information  
Category: Breads
# of Servings: 1 loaf
Recipe Entered By: Amy H
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  
 Other

 
 
 Brought to you by:  
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Page last updated 02/15/2014