Pumpkin-Apple Bread, Gluten-Free
Ready In: 1 hr
Serves: 16
Yields: 1 loaf
Ingredients
- 180 g garbanzo flour
- 3⁄4 cup rolled oats
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon allspice
- 1 teaspoon baking soda
- 3⁄4 teaspoon kosher salt
- 6 tablespoons Splenda brown sugar blend
- 1 cup canned pumpkin puree
- 1⁄4 cup fat-free buttermilk
- 1⁄4 cup Egg Beaters egg substitute
- 1⁄2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 tablespoon olive oil
- 2 1⁄2 ounces apples, diced
- 3⁄4 ounce golden raisin
- 1 teaspoon raw sugar
- 2⁄3 teaspoon flax seed meal
Directions
- Preheat oven to 350°F.
- Grease one 9x5 loaf pan.
- Combine spices, baking soda, flour and salt in a bowl, set aside.
- Combine egg, pumpkin, Splenda, water, applesauce and oil in another bowl, beat until blended (but don't blend too finely).
- Add the wet mixture to the dry mixture, stir in until just blended.
- Fold in the diced apples and raisins gently.
- Carefully spoon mixture into loaf pan. Sprinkle the top with raw sugar and flax meal.
- Bake for 30 minutes, cover the top with foil, the bake another 10-15 minutes.
- Cool completely, refrigerate, then slice and freeze.
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