Allergy Kitchen

Pumpkin Bread


Pumpkin Bread
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  1. 2 cups whole wheat flour
  2. 1/4 cup flax seed meal
  3. 2 teaspoons cinnamon
  4. 1/2 teaspoon nutmeg
  5. 2 teaspoons baking soda
  6. 1 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 1/3 cup brown sugar
  9. 1/2 cup vegetable oil (can use coconut oil, olive oil, etc.)
  10. 1 teaspoon vanilla extract
  11. 3 cups shredded fresh pumpkin
  12. 1/2 cup golden raisins
  13. 1/2 cup water
  1. Sift the flour, flaxseed meal, cinnamon, baking soda, and salt together.
  2. In a separate bowl, mix the sugar, oil, and vanilla. Combine both mixtures and fold in the shredded pumpkin and raisins. Pour into oiled loaf pan.
  3. Bake at 325°F for about two hours or toothpick comes out clean.
Allergy Kitchen


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