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Ingredients
2 cups gluten free flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
3 tsp cinnamon
2 eggs
3 ½ tsp vanilla
1 can 100% pumpkin (16oz)
¼ cup coconut oil (melted, but not warm)
¼ cup pure maple syrup
¼ cup brown or coconut sugar (both works fine, brown makes it a bit sweeter)
*Optional: chopped pecans (I add about a cup)-- leave out for nut-free, flares & strictures
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240 grams gluten free flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) baking soda
¼ tsp (1.25 ml)salt
3 tsp (15 ml) cinnamon
2 eggs
3 ½ (17.5) tsp vanilla
1 can 100% pumpkin (454 grams)
60 ml coconut oil (melted, but not warm)
60 ml pure maple syrup
50 grams brown or coconut sugar (both works fine, brown makes it a bit sweeter)
*Optional: chopped pecans (I add about 120 grams)- leave out for nut-free, leave out for nut-free, flares & strictures
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Instructions
- Preheat oven to 375°F (190°)
- Mix all ingredients together in order listed above. The mix will be thick due to the dry ingredients. Make sure the flour is blended well with the pumpkin mix.
- Add mix into baking pan. (I use two 4x8 bread pans, but you could use a larger one if desired.)
- *Bake for 1 hour 20 or until done (depending on the pan you use). Enjoy!
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Nutritional Info
Storage
Notes




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