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.
Ingredients:
- 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
Topping
- 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.
Mix together the eggs, coconut oil, and applesauce.
Add in all the dry ingredients except the pudding mix and mix well.
Gently fold in the pudding mix.
Place in bread pans.
Place the bread mix into the pans.
Mix topping together and sprinkle over top of bread.
Mix together the topping and sprinkle over the bread.
Bake for 40-45 minutes. Remove from oven and let cool for 10 minutes before removing from pan.
Let the bread cool in the pan for 10 minutes before removing to finish cooling.
Let cool the rest of the way on a bread rack.
Slice and enjoy!
This is so good! Honestly the best pumpkin bread ever.
This bread freezes well.
