This delicious fuss free, and now allergy free, pumpkin bread was based on my Grandma Jennie’s depression era recipe. Since the weather has finally turned from summer to fall, I decided to bake this pumpkin bread this morning. It’s great for breakfast, snack or a quick desert and (free of all top 8 allergens and more). And your pocketbook will thank you since it’s cheap to make.

Grandma Jennie’s Wyoming Pumpkin Bread

Allergy Free Pumpkin Bread Photograph ©2010 by Heidi Bayer All Rights Reserved

(makes 2 loaves)
©2006 by Heidi Bayer All Rights Reserved (also available from web site)

1.5 Cups of Maseca Corn Flour
1.5 Cups of Brown Rice Flour
.5 cup of Corn Starch
.5 cup of Glutenous Rice Flour
OR – 4 Cups of your favorite Gluten Free Flour
2 Cups Sugar (would also be OK with 1.5 Cups Sugar – grandma’s recipe called for FOUR do you believe it?)
1 Cup Canola Oil (or Olive Oil, etc)
2 Cans 15 oz Pumpkin
1/4 Cup unsweetened Apple Sauce (can be omitted)
2 tsp Creme of Tartar
1 tsp Baking Soda
1 tsp Salt
2 tsp Cinnamon
1 tsp Ground Cloves
1/2 tsp Nutmeg
1 tsp xanthan gum (can also be omitted)

Preheat oven to 350 degrees, if using convection, reduce oven temp to 325.
Grease 2 Bread pans with canola oil, olive oil, safe margarine, or whatever safe oil you have on hand.

Mix all dry ingredients including the spices, sift 3 times.

Mix the oil and the pumpkin together, add to the dry ingredients and mix by hand until thoroughly combined. Do not overmix. The dough should look like a paste, almost like cookie dough.

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