Tuesday, November 1, 2011

Dairy & Egg -Free (and could be Gluten-free) Pumpkin Bread

Perfect, light and seasonal treat....

I've already made two batches and have enough pumpkin for another;)

Dairy & Egg Free Pumpkin Bread
1/2 cup margarine
1 cup sugar

IMG_98941/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 3/4 cups barley flour (i used regular white flour)
1 tsp baking soda
1/2 tsp salt

2 tsp baking powder
1/2 cup water (divided)
1 tsp vanilla
1 cup canned pumpkin

Preheat oven to 350.

Cream margarine and sugar.

Sift together cinnamon, nutmeg, ginger, flour, baking soda and salt.

Dissolve baking powder into 1/4 cup of water. Mix in remaining water, vanilla and add in pumpkin. Cream together with margarine/sugar mixture.

Combine wet and dry ingredients and blend together well;)

Pour into loaf pan. Bake 1 hour! (I baked for 30 minutes b/c I used smaller pans!)


Linking up to...

Tuesdays at the Table @ All the Small Stuff

Tasty Tuesdays @ Balancing Beauty and Bedlam


Erin said...

You KNOW I'm gonna be all over this! Thanks, Kelly!!! :)

Anonymous said...

thank you! so great! i've been wanting such a recipe for weeks now:)!

have a great day!
leslie {regular reader, seldom commenter}