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Annika's Fall Colors Pumpkin Bread
Rate Annika's Fall Colors Pumpkin Bread
Avg. rating 5 from 13 votes.
Recipe Created By: Amy Hugon
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
1 tsp xanthan gum
1/4 cup + 2 Tbsp canola oil
1 15 oz can pumpkin
2 tsp vanilla
1 Tbsp cinnamon
2/3 cup sugar
1/2 cup dried cranberries
1 tsp rice flour
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.
Pan spray an 8.5" x 4.5" loaf pan. Spoon batter into pan, and smooth top.
Bake in preheated 350 °F oven for 1 hour and 15 minutes. Cool in pan for about 30 minutes before putting on wire rack; cool completely before slicing.
Iron Chef KFA Battle Pumpkin October 2006 - Dairy and egg free.
This bread is full of fall colors and fall flavors, and is very moist and very simple.
Copyright © 2006 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
To avoid oats, 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.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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