Friday, November 12, 2010

Gluten Free Fat Free Pumkin Bread

Enjoy the baking season with minimal calorie intake!

Gluten Free, Fat Free Pumpkin Bread


1 cup unsweetened applesauce
1 cup brown rice syrup
2 eggs
1 tbs Madagascar vanilla extract
1 cup pumpkin puree
1 cup almond flour
1 cup white rice flour
1 ½ tsp pumpkin spice
¼ tsp baking soda
1 tsp baking powder
A pinch of salt

Preheat the oven at 325 degrees. Prepare a bread pan with non stick oil.

In a medium bowl beat the eggs, add applesauce, syrup, vanilla, and pumpkin puree.

In another bowl, mix dry ingredients and incorporate them to the wet ones.

Bake for about 1 hour or until a toothpick comes out clean when inserted in the middle.


1. This bread is slow baked due to the moisture content. We need to give sometime for water evaporation. If the temperature is too high, it will cook in the outside and be raw in the middle. Just be patient and enjoy the goodness. 


Alexandria said...

This looks amazing as usual. I appreciate the gluten free recipe. Well done! :)

Avery said...

Nice dish! I'm getting hungrier as I type this.