I created this new recipe – and then made it again and tweaked it a bit. The second time, I also added cranberries.

 

I did some experimenting with the sweetness as well, removing the syrup and using olive oil, and adding more molasses. I used cranberries as well. I tweaked the flours also. It turned out moister. My man does enjoy something sweeter, like for dessert, but it is delicious toasted with butter. What I like about it is – you can make it sweeter for your taste when you eat it by adding some raw honey or maple syrup.

 

Give it a try. You could always add a banana to the mix too….maybe that will be next.

 

Oh, by the way, it is gluten-free, dairy-free.

 

 

 

 

 

 

  
 
 
 
 
 
 

Breakfast Pumpkin Bread

**Gluten-Free, Dairy-Free**

 

3/4 Cup Bob’s Red Mill Gluten-Free All Purpose Baking Flour

1/4 Cup Buckwheat Flour

1/2 Cup Sweet Sorghum Flour

1/4 Cup Ground Flax seed

1 Tablespoon Pumpkin Pie Spice

1 to 2 Teaspoons Cinnamon

1 Teaspoon Baking Soda

2 Teaspoons Baking Powder

1 Teaspoon Guar Gum

2 Cups (approx.) Pumpkin (mine was fresh)

1 Tablespoon Pure Vanilla

1/4 Cup Pure Maple Syrup

1/4 cup Dark Molasses

1 Tablespoon Lemon Juice

2 Cage-Free Large Eggs

 

 

Coconut oil and sorghum flour for greasing 2 loaf pans.

 

Extras

Maple Syrup to top

Pecans

Raisins

Dates

Cranberries

 

Preheat oven to 350 degrees.

 

Combine pumpkin, syrup, molasses, and syrup. Add lemon juice. Beat eggs and add to wet ingredients. Add extras. Set aside.

 

In a larger bowl, combine dry ingredients. Add wet ingredients and mix well.

 

Pour into loaf pans. Bake for about 50 minutes (or until toothpick comes out clean). Drizzle maple syrup on top during cooling.

 

Your house will smell wonderful!!!!