Brunch

Gluten-free, Dairy-free Pumpkin Bread is for Snack.

Gluten-free, Dairy-free Pumpkin Bread takes 10 minutes to prepare.

Gluten-free, Dairy-free Pumpkin Bread takes 75 minutes to cook.

Gluten-free, Dairy-free Pumpkin Bread makes 30 servings.

The ingredients for Gluten-free, Dairy-free Pumpkin Bread are:

1 1/2 c White Rice Flour
1 c Brown Rice Flour
1/2 c Millet Flour
1/2 c Potato Flour
1 c Splenda Brown Sugar Blend
2/3 c Splenda Sugar (white) Blend for Baking
2 c Pumpkin Puree
1/2 c Vegetable oil
1/2 c Applesauce, unsweetened
2/3 c Lite Coconut Milk
2 tsp Baking Soda
1 tsp Salt
1 tsp Nutmeg, ground
1 1/2 tsp Cinnamon, ground

2/3 c Flaked Coconut
1 c Pecans, chopped

Here is how you make Gluten-free, Dairy-free Pumpkin Bread:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans*.2. In a large bowl combine the flours, sugars, pumpkin puree, oil, applesauce, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. (This will be a thick paste-like form, it is not the consistency of normal "dough.") Fold in the nuts and flaked coconut. Pour batter into the prepared pans.3. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.*If muffin form is desired, fill 2/3 to all the way full and reduce cooking time to 30-35 minutes.Number of Servings: 30Recipe submitted by SparkPeople user LAUREN1742.

The nutritional information for Gluten-free, Dairy-free Pumpkin Bread is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 198.9

• Total Fat: 8.2 g
• Cholesterol: 0.0 mg
• Sodium: 172.5 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 1.9 g
• Protein: 2.0 g

The dietary needs meet for Gluten-free, Dairy-free Pumpkin Bread is Gluten Free