by Zemas Madhouse Foods
Nov 2015


Zemas Gluten-Free Pumpkin Bread
Bake this fall classic Zemas Gluten-Free Pumpkin Bread to enjoy with your morning tea or coffee. Doubles as a nutritious after school treat.
  1. 1 Zemas Gluten-Free Peruvian Sweet Potato Pancake & Waffle mix
  2. ½ t. xanthan gum
  3. ¼ t. baking powder
  4. ¼ t. baking soda
  5. 3 t. ground cinnamon
  6. 1 ¼ t. nutmeg
  7. 1 t. ginger
  8. 1 t. sea salt
  9. 1 c. canned pumpkin puree
  10. 2 eggs(or egg replacer)
  11. 1/3 c. oil of choice (coconut, grapeseed, canola)
  12. 3 T. butter, melted(regular or dairy free)
  13. 1/3 c. milk of choice
  14. 1 c. sugar
  1. ½ c. pumpkin seeds(walnuts, pecans, sunflower seeds)-for topping
  2. ½-1 c. chocolate chips
  3. ½-1 c. chopped walnuts(for inside)
  1. Preheat oven to 350 degrees F. Spray a large loaf pan or 3 mini-loaf pans with non-stick cooking spray.
  2. In the first bowl combine the dry ingredients and mix well.
  3. In a second bowl whisk together the pumpkin, eggs, oil, butter, milk and sugar.
  4. Combine the wet ingredients with the dry. If using walnuts or chocolate chips, fold them in at this point.
  5. Pour batter into prepared pan(s) and sprinkle with seeds. Bake for 1 hour, or until toothpick inserted into center comes out clean. Let cool for 2 hours before serving.
  1. To bake 3 mini-loaves, bake for 35 minutes.
  2. If you liked this fall classic recipe, then you will love our Harvest Muffins recipe
Zemas Madhouse Foods