This recipe has always been special to me as it was my grandmothers. I worked with it to make it gluten free as well as somewhat sugar free by using stevia instead of 2 cups of white sugar. However, it is not sugar or dairy free.
- 5 eggs
- 2 scant tsp stevia
- 3/4 cup coconut oil
- 3/4 cup applesauce
- 2 cups cooked pumpkin
- 1 small package vanilla or coconut pudding
- 2 cups gluten free flour blend(freshly ground and mixed)
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp guar gum
- 1/2 cup chopped pecans
- 1/4 cup muscavado sugar(if you don’t have use brown sugar)
Preheat oven to 350 degrees.
Beat the eggs, coconut oil, and applesauce together in a bowl.
Add in all the dry ingredients except the pudding mix and mix well.
Gently fold in the pudding mix.
Place in bread pans.
Mix topping together and sprinkle over top of bread.
Bake for 40-45 minutes. Remove from oven and let cool for 10 minutes before removing from pan.
Let cool the rest of the way on a bread rack.
Slice and enjoy!
This bread freezes well.