Sunday, November 19, 2017

Gluten-Free Pumpkin Bread

Today we made gluten-free pumpkin bread while my youngest napped.  I try to bake or do arts and crafts with my eldest during nap time so that we can have some one on one time.  She's at such a fun age!  I can't believe she'll be 7 in just over a week.  We love pumpkin bread in the fall.  I found this recipe ( and modified it slightly to fit our dietary needs since we have gluten and milk allergies to contend with. 

I used gluten-free brown rice flour (1:1), applesauce instead of oil, unsweetened almond milk and skipped the maple syrup.  The results were spectacular.  The bread is moist and does not crumble like a lot of gluten-free breads do.  Everybody loves it at my house and it disappears fast!  I serve it with sunflower butter for breakfast.

I love baking with my eldest because it's a great time to bond and talk about her things.  The teacher in me tries to talk to her about fractions or healthy food choices too

as we work through the recipe.  It's so fun to see how she can now read the recipe to me so I know what to add next! 

Thanks for reading!

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