Pumpkin Bread + Easy Substitutions

Fall is upon us, but believe me when I tell you that this pumpkin bread or muffin recipe is a crowd pleaser all year long.

Now, I’m not one for a lot of words to sift through before a recipe, so I’ll keep this short. If you need dairy free, egg free, refined sugar free, or gluten free, you can make this recipe and experience a delicious Fall bread or muffin and be proud to make it for others or take to an event. It’s friendly for multiple allergies and intolerances. I just made a double batch ( 4 loaves) and was able to share two of them with two different women. (Hello Soup . Bread . Cookies)

I’ll post the original recipe in bold with substitutions out from each ingredient.

Mom’s Pumpkin Muffins w/ Courtney’s substitutions

Preheat your oven to 350°

Mix together:
2/3 c Crisco (or 10 + 2/3 Tbs butter or 2/3 c avocado or coconut oil)

2 + 2/3 c sugar (or 1 c Maple Sugar, 1 c maple syrup, and 2/3 c coconut sugar) – You can also use raw honey, but the key with this substitution is the maple syrup.

4 eggs (or 4 flax eggs, or Bob’s Red Mill Egg Replacer)

1 16oz can of pumpkin (Mom prefers Libby’s. Courtney uses whatever her store has and prefers organic. Homemade will work also.)

2/3c water (If you are using substitutions that are liquid like maple syrup, honey, apple sauce, flax eggs, oil instead of butter, etc. DO NOT add this ingredient!)

In a separate bowl mix:

3 + 1/3 c flour (or Bob’s Red Mill 1 for 1)

2 tsp baking soda

1 + 1/2 tsp salt (Courtney like’s Redmon’s Real Salt)

1/2 tsp baking powder (Rumford’s Red can is aluminium free)

1 tsp cinnamon (When substituting the flours, adding in flavor is of most importance. Courtney adds 1 Tbs Cinnamon and 1 Tbs Pumpkin Pie Spice. – Sometimes more because I LOVE the spice flavor to really come through.)

2/3 c chopped pecans (or walnuts or no nuts)

Bake about 20 minutes for muffins.
Bake about 1 hour for loaves.

Once a toothpick comes out clean. Bring them out to cool on cookie racks. (avoid a flat surface so they don’t sweat and get too moist.)

Tip: Line your loaf pans with baking paper. This saves you a wash AND makes them come out easily to cool and put into a to-go container to share.

If you try this recipe, come back and let me know what you thought!

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