{Gluten and Dairy Free} Pumpkin Bread

Emily K Designs has this great pumpkin bread recipe just in time for pumpkin season. This might be amazing with Enjoy Life chocolate chips mixed in. I put in parenthesis what I would use to make it allergy-friendly (free of nuts, soy and dairy). Yum!

Pumpkin Bread

Preheat oven to 350 degrees. Grease a 5 X 7 inch loaf pan. 

Whisk together in a bowl:
1 1/2 cup gluten-free flour (I would use 3/4 cup brown rice and 3/4 cup tapioca, plus 1 tsp xanthan gum)
1 1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder

Mix in a small bowl:
1 1/3 cup almond milk (I would use rice milk)
1/2 teaspoon vanilla

In a large bowl, add
6 tablespoons butter flavored crisco (I would use palm shortening, earth's balance or coconut oil)
Gradually add and beat on high until lightened:
1 cup white sugar and 1/3 cup brown sugar
Add in one at a time 2 eggs. ( you could use 2 egg equivalent of Ener-G Egg Replacer)
Add 1 cup pumpkin puree. Mix until just combined.

Add flour mixture in three parts, alternating with milk mixture in two parts on low speed.
Scrape into prepared loaf pan.
Bake at 350 degrees for 45-60 minutes or until toothpick comes out clean.

This photo is from Emily K Designs! I love it!