Lyna’s Pumpkin Bread

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Kensie


1/4 cup oil
1 cup canned pumpkin
2 Ener-G Egg Replacers, prepared
1 cup packed brown sugar
1 1/2 cups rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp ground cloves
1 tsp salt
1 tsp baking powder
1/4 cup oats (optional)
1/4 cup flaxseed (optional)
1/2 cup dried cranberries


Place all ingredients in the above order into a large mixing bowl. Blend well. Transfer to bread machine pan. Place in bread machine and set on Quick Bread/Cake setting, 2.0 loaf, light crust. After mixing, take a spatula and smooth top of loaf. Watch this bread as it can over cook. Test with a toothpick.



If you are not egg allergic you can use 2 large eggs at room temperature.

This does not need the oats or flaxseed although it gives it a really nice texture.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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