Gluten Free All Purpose Flour.- 2 ½ Cups . Please make sure that you are using an all purpose flour and alsocheck the packaging to make sure that you do not need a binder such as xanthan gum (or add it if you do need it).
Baking Soda– 1 teaspoon.
Baking Powder– 1 ¼ teaspoon.
Ground Cinnamon– ½ teaspoon.
Cloves– ½ teaspoon ground.
Allspice– ½ teaspoon. Nutmeg– ½ teaspoon.
Applesauce– 1 cup. You can use an extra cup of vegetable oil if you choose to omit the applesauce.
Vegetable Oil– ⅓ cup.
Egg Replacer for Baking– Equivalent to 1 egg.
Honey– ¾ cup.
Pumpkin Puree– 2 cups
Water or nut milk– 4 tablespoons or as needed.
If you are using the flaxseed and water replacement for egg, it is a good idea to prepare that and allow it to set in the refriegerator before beginning to prep for this recipe.
Preheat your oven to 350 and prep a loaf pan well. Using two methods works well- for example, grease and flour over the grease.
In a medium bowl, use a fork or a whisk to mix together the gluten free flour, baking soda, baking powder, ground cinnamon, cloves, allspice and nutmeg. Set this bowl aside.
Next, in a mixing bowl, blend together the applesauce, oil with the brown sugar or alternative. Then beat in the egg alternative. Lastly, stir in the pumpkin puree and the water (or alternative).
For the next step, we will add the dry ingredients from the first bowl (flour, etc) to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions.Mix until just blended, do not over-mix.
Bake this bread for 35-40 minutes or until a toothpick comes out clean.
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!