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Ingredients
| chickpea flour: 180 g |
| rolled oats: 3/4 cup |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1/4 tsp |
| allspice: 1/4 tsp |
| baking soda: 1 tsp |
| Kosher salt: 3/4 tsp |
| splenda brown sugar blend: 6 Tbl |
| canned pumpkin: 1 cup |
| nonfat buttermilk: 1/4 cup |
| egg substitute: 1/4 cup |
| unsweetened applesauce: 1/2 cup |
| vanilla extract: 2 tsp |
| olive oil: 1 Tbl |
| whole apples: 2.5 oz (diced) |
| golden seedless raisins: 0.75 oz |
| raw sugar: 1 tsp |
| flax seed meal: 2/3 tsp |
Pumpkin-Apple Bread, Gluten-Free
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
- 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.