• Skip to content
  • Skip to primary sidebar

HippieMommy

always learning

  • Blog
  • About Me
  • Contact
  • Instagram
  • Facebook
  • Pinterest
You are here: Home / Recipes / Breads / Casein-free Pumpkin Bread

Casein-free Pumpkin Bread

December 17, 2005 by amanda Leave a Comment

3 1/4 cups flour
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground cloves
1 3/4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 can of pumpkin (I use pumpkin that I’ve frozen – about 2 cups)
1 1/3 c sucanat
2/3 c. vanilla almond or rice milk (water works too)
1/2 c. vegetable oil
2 tsp. vanilla (you can omit if you use vanilla milk)
2 eggs or substitute

Preheat to 350. Coat 2 loaf pans with cooking spray. Mix the flour through baking soda in one bowl and then combine the pumpkin through eggs in another bowl. Whisk the wet into the dry until the batter is moist.
Bake at 350 for an hour or until toothpick comes out clean

Pin It
Email

Filed Under: Breads, Breakfast, Casein free, Dessert, Vegetarian

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Recent Posts

  • Book Review – Long Way Down
  • Book Review – Too Fat, Too Slutty, Too Loud
  • Easy, healthy (and plant-based) breakfasts for families
  • Making my own “mystery” knitting club
  • Cold Sheep Update: I haven’t bought yarn for a year!

Instagram Feed

Something is wrong.
Instagram token error.

Archives

Copyright © 2023 · Wellness Pro on Genesis Framework · WordPress · Log in