Down East Maine Pumpkin bread/cupcakes

[Guest guest]

a friend of mine made this yesterday for her son's birthday party. It was the

best pumpkin cake I've tasted in years. I loved how it was gluten, dairy, soy

and egg free. She made it as cupcakes

 

Shez

=========

 

Downeast Maine pumpkin bread modified to be gfcfsfef:

 

Original Recipe Yield 3 - 7x3 inch loaf pans

 

Ingredients

· 1 (15 ounce) can pumpkin puree

· 4 eggs substitute: 6 tsp. EnerG Egg Replacer plus 8 teaspoons water

· 1 cup vegetable oil

· 2/3 cup water

· 3 cups white sugar

· 3 1/2 cups all-purpose flour substitute: 3 ¼ cups Red Mill gluten free

baking flour

· 2 teaspoons baking soda

· 1 1/2 teaspoons salt

· 2 teaspoon ground cinnamon

· 2 teaspoon ground nutmeg

· 1 teaspoon ground cloves

· 1/2 teaspoon ground ginger

· ¾ cup crushed pineapple

 

Directions

 

· Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3

inch loaf pans or line muffin tins for Cupcakes

· In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar

until well blended.

· In a separate bowl, whisk together the flour, baking soda, salt,

cinnamon, nutmeg, cloves and ginger.

· Stir the dry ingredients into the pumpkin mixture until just blended.

Pour into the prepared pans.

· Bake for about 50 minutes 25 min. for cupcakes in the preheated oven.

Loaves are done when toothpick inserted in center comes out clean.

..

Frosting:

Cherrybrook Kitchen frosting – the trick was the “butter” used. I used Earth

Balance dairy free natural buttery spread

I would recommend using 2/3 of the amount recommended for margarine on the

frosting mix (or just use your own conf. sugar), because the margarine melts

easily.

[Guest guest]

thanks for this recipe. love anything pumpkin. and being from Maine, just got to

try it.

 

pat

 

--- On Mon, 5/3/10, Sherene Silverberg <sherene wrote:

 

 

Sherene Silverberg <sherene

Down East Maine Pumpkin bread/cupcakes

vegan-and-Gluten-Free , GT-Celiac

Monday, May 3, 2010, 3:22 PM

 

 

a friend of mine made this yesterday for her son's birthday party. It was the

best pumpkin cake I've tasted in years.  I loved how it was gluten, dairy,

soy  and egg free.  She made it as cupcakes

 

Shez

=========

 

Downeast Maine pumpkin bread modified to be gfcfsfef:

 

Original Recipe Yield 3 - 7x3 inch loaf pans

 

Ingredients

·      1 (15 ounce) can pumpkin puree

·      4 eggs substitute:  6 tsp. EnerG Egg Replacer plus 8 teaspoons water

·      1 cup vegetable oil

·      2/3 cup water

·      3 cups white sugar

·      3 1/2 cups all-purpose flour substitute:  3 ¼ cups Red Mill gluten

free baking flour

·      2 teaspoons baking soda

·      1 1/2 teaspoons salt

·      2 teaspoon ground cinnamon

·       2 teaspoon ground nutmeg

·      1 teaspoon ground cloves

·      1/2 teaspoon ground ginger

·      ¾ cup crushed pineapple

 

Directions

 

·      Preheat oven to 350 degrees F (175 degrees C). Grease and flour three

7x3 inch loaf pans or line muffin tins for Cupcakes

·      In a large bowl, mix together pumpkin puree, eggs, oil, water and

sugar until well blended.

·      In a separate bowl, whisk together the flour, baking soda, salt,

cinnamon, nutmeg, cloves and ginger.

·      Stir the dry ingredients into the pumpkin mixture until just blended.

Pour into the prepared pans.

·      Bake for about 50 minutes 25 min. for cupcakes in the preheated oven.

Loaves are done when toothpick inserted in center comes out clean.

..

Frosting:

Cherrybrook Kitchen frosting – the trick was the “butter†used.  I used

Earth Balance dairy free natural buttery spread

I would recommend using 2/3 of the amount recommended for margarine on the

frosting mix (or just use your own conf. sugar), because the margarine melts

easily. 

 

 

---

 

Our vegan and gluten free recipes are available in the archives for this

group or at the following URL (***Recipes Posted to VGF***):

 

 

 

Check out these affiliated vegan lists ~

 

http://www.Christian-Vegan-Cooking