Behind The Label

Fall is approaching, and pumpkin bread is a fan favorite! Nothing feels more comforting than having a warm slice of pumpkin bread straight out of the oven with your house smelling fantastic. But… when you live with food allergies, the classic fall recipes you find online or in bakeries often come with an unfortunate surprise – walnuts or pecans. That’s why I want to share with you the BEST nut-free pumpkin bread recipe out there that is amazing and has all the fall flavors without any nut-allergen worries!!

Ingredients:

• 3 1/2 cups of flour
• 2 teaspoons of baking soda
• 1 1/2 teaspoons of salt
• 1 teaspoon of cinnamon
• 1 teaspoon of nutmeg
• 3 cups of sugar
• 1 cup of vegetable oil
• 4 eggs
• 2/3 cup of water
• 2 cups (1 can) of pumpkin puree

Instructions:

1. Preheat your oven to 35- degrees and grease 2 loaf pans with butter
2. In a large bowl, sift the flour, baking soda, salt, cinnamon, nutmeg, and white sugar, then mix together.
3. Create a well in the center of the dry ingredients and add the oil, eggs, water, and pumpkin.
4. Combine all of these ingredients together well, then pour the batter into the 2 loaf pans, dividing evenly.
5. Bake for 1 hour, then remove from the oven and let cool completely before removing from the pan.
6. Slice, serve, and ENJOY!!!!