This is a very moist, yummy, quick and easy recipe our family has been using for 10 to 15+ years, and it always turns out great - whether it's made with shredded zucchini, apples, raisins or pumpkin. And it doesn't even taste gluten-free.
Pumpkin, Zucchini or Apple Bread (Gluten-free, Cow Dairy-free, Corn-free)
Family Favorite (5 star rating from us!!!)
3 Eggs
4 Cups Sugar
6 Cups Pumpkin, Squash or Zucchini
2 Tablespoons Vanilla*
1 1/2 Cups Oil
6 Cups Gluten-Free Flour**
1 1/2 Teaspoons Baking Powder
2 Tablespoons Baking Soda
2 Teaspoons Xanthan Gum
1 Tablespoon Salt
1 Tablespoon + 1 1/2 Teaspoon Cinnamon
1 Tablespoon + 1 1/2 Teaspoon Nutmeg
2 1/2 Cups Milk
1. Preheat oven to 350 Degrees.
4 Cups Sugar
6 Cups Pumpkin, Squash or Zucchini
2 Tablespoons Vanilla*
1 1/2 Cups Oil
6 Cups Gluten-Free Flour**
1 1/2 Teaspoons Baking Powder
2 Tablespoons Baking Soda
2 Teaspoons Xanthan Gum
1 Tablespoon Salt
1 Tablespoon + 1 1/2 Teaspoon Cinnamon
1 Tablespoon + 1 1/2 Teaspoon Nutmeg
2 1/2 Cups Milk
1. Preheat oven to 350 Degrees.
2. Mix all ingredients together. Pour into greased loaf pans until about 1/2 full (you may use other pans, too).
3. Bake at 350F degrees for 35 minutes or until golden brown and toothpick inserted in the center comes out clean.
~ Hanunyah
No comments:
Post a Comment
Questions? Comments? Suggestions? I like hearing from you!