GFCF & Egg Free Pumpkin Bread

Here’s a yummy gluten free, casein free and egg free pumpkin bread that will enthrall even your pickiest little bread connoisseurs. Our 6 year old asked for not only seconds, but thirds!! He didn’t notice what was missing, just that it was super tasty.

INGREDIENTS
4 teaspoons Orgran’s No Egg Natural Egg Replacer
4 tablespoons of water

1.5 cups Bob’s Red Mill potato starch
1/2 cup Bob’s Red Mill “sweet white” sorghum flour
1 cup raw sugar
2 teaspoons baking soda
1/2 teaspoon xantham gum
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg

1 can pureed pure pumpkin (1.5 cups) (NOT pie mix)
2 teaspoons white, distilled vinegar
1/2 cup coconut oil

DIRECTIONS
• Preheat oven to 350 degrees.
• Grease two 9×4 loaf pans (using any oil of choice or Earth Balance).
• To make “fake eggs,” in a small bowl combine 4 teaspoons of egg replacer with 4 tablespoons of water. Mix vigorously until all lumps are gone and set aside.
• Sift all dry ingredients into medium mixing bowl. Stir until well combined.
• Add the “fake eggs,” pumpkin, vinegar and oil to the dry ingredients. Mix well, until thickened (about 3-4 minutes with a mixer on medium-low).
• Divide batter and pour into prepared pans.
• Bake for 40-45 minutes or until a tester toothpick inserted into the middle comes out cleanly.
• Remove from oven and cool on wire rack.
• To serve, dust top with powdered sugar.

Fun Holiday Idea:
I used a mini loaf Train Pan from Williams- Sonoma to make a GFCF Pumpkin Bread Train. The kids LOVE this: they can decorate it and then each have their own “car” to themselves.
FYI: In this pan, it only take about 30-33 minutes to bake these mini-loaves.