Pumpkin Bread
by Daniel Brassloff
Category
Sweet, American
Servings
2 loaves
Prep Time
20 minutes
Cook Time
60 minutes
Make gluten-free allergen-friendly pumpkin bread like a pro using our mix and this recipe!
Author:Freed Foodies
Ingredients
2 tbsp of mix
rest of 12oz mix
1/2 tsp ground ginger
1 tsp ground clove
1 tsp ground cinnamon
1 tsp ground nutmeg
1 stick unsalted softened butter
2 cups brown/white sugar (flavor preference)
2 large eggs (vegan with 2 tbsp flax seed + 6 tbsp water)
15 oz pumpkin puree
Directions
In a medium to large bowl, combine half of the mix minus 1 tbsp and dried spices using a whisk until well combined.
In a large bowl for your hand or electric mixer, combine and beat your butter and sugar until blended.
Add egg or egg substitute before beating at medium speed.
Preheat your oven to 325°F and grease your tin with butter/baking spray.
Dust the tin with the 2 tbsp of the mix.
Continue beating at medium speed until fluffy and light (roughly 3 minutes).
Beat in the pumpkin puree just until combined.
Set your mixer to low speed and add in the mix and spices until combined.
Pour the batter into your pan of choice and bake for 60-70 minutes
Let cool for at least 10 minutes before flipping onto a cooling rack (recommended) to cool for another 5 minutes minimum before enjoying!
Recipe Note
Tools Kneaded:
- medium/large bowl
- large bowl
- whisk
- sieve or fine mesh strainer
- medium/large bowl
- parchment paper
- spatula
- two 8.5"x4.5" loaf pans