Chocolate Chip Pumpkin Bread
November 23, 2007
Dairy free, Egg free, Gluten free, vegan even.
I made this yesterday cobbling together a couple of different recipes and making it up as I went along. I have never been one to follow a recipe or directions or listen to authority. This is probably why most of my cooking is horrible.
But this? This was really good. Even people who love having their food filled with eggs, dairy and most importantly gluten, liked it and had no idea anything was amiss. It is very dense and moist, something that gluten free baked goods seldom are. And it isn’t at all gritty, which is something else I hate about almost all gluten free foods.
Recipe after the fold, since I know most of you could probably care less. Like me a year ago.
3 cups Arrowhead Mills Gluten Free Baking Mix
1 cup Rob’s Red Mill Rice Flour
3 tsp baking powder
1 cup vanilla soy milk
1 large can Libby’s pumpkin pie mix
1/2 cup sugar*
1 cupish of brown sugar*
1 bag Enjoy Life Gluten free, dairy free chocolate chips
EnerG Egg replacer for 3 eggs mixed with seltzer water
Mix it all together in the order above with the hand mixer.
Pour into 2 well greased loaf pans
Bake at 350 for 40 minutes, then cover with tin foil and bake another 20 minutes or so until a toothpick comes out clean. I checked every 7-8 minutes since I was sure it was going to burn.
* I ran out of white sugar. I am estimating the amount of sugar I eventually put in since I would toss some in mix it up and then taste it. Once it tasted good I stopped. You can taste it, since there are no raw eggs. I think some REAL maple syrup would have been a nice addition also, but I had none.
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