Friday, September 26, 2014

Gluten Free, Dairy Free, Sugar Free, Oil Free Pumpkin Bread!

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup apple sauce 
  • .42 cup water (little less than 1/2 cup)*
  • 2 teaspoons pure vanilla extract
  • 1.67 cups of agave syrup (five 1/3 cups, however you want to look at it!)*
  • 3 1/2 cups gluten-free flour (I used Namaste Foods For Everyone Flour-Costco!)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 tablespoons pumpkin pie spice


  1. Preheat oven to 350 degrees F. Grease a large loaf pan and fill about 3/4th of the way since it will rise. I prefer to use muffin tins, it cuts the time in half and they cook better!
  2. Combine pumpkin, eggs, apple sauce, water, vanilla and agave until well blended.
  3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
  4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
  5. Bake in preheated oven for 60-70 minutes (loaf pan), 30 minutes (muffin pan), or until a toothpick inserted in the center comes out clean.
**The reason the water and agave measurements are weird, is because the original recipe called for sugar and more water, but since Agave measures 2/3 cups for every 1 cup of sugar and you have to lessen the water because of the consistency... these are the measurements that come out of it!