Sage is a dear friend and long-time inspiration of mine. She’s the brain behind Sweet Candy Distro, a freelance writer, blogger over at ‘my name is: Sage’, and the owner of the ‘my name is: Sage’ Etsy. Watching her turn her health around whilst simultaneously running her own three-ring circus and raising three kids gives me the motivation to keep my own creative juices flowing and be the best person I can be. Follow her, Favorite her Etsy, and show Sage some love!!
Recently, I invested in a bread machine and it was one of the best
decisions I’ve made as far as kitchen appliances go. I make a fresh loaf of
bread every other day. One of my favorites is pumpkin bread, and I have
a recipe for a vegan/gluten free loaf that is delicious! One loaf lasts less
than 24 hours in my house.
Gluten Free/Vegan Pumpkin Bread
Ingredients
3 tbsp coconut oil
¾ cup canned pumpkin
2 large eggs (I use Egg Replacer)
¾ cup light brown sugar
1 2/3 cup of gluten-free flour
¾ tsp ground cinnamon
¼ tsp ground nutmeg
¾ tsp salt
¾ tsp baking powder
1/3 cup dried cranberries
Directions
Place all the ingredients into the bread machine in the order listed
above. Choose Cake/Quick Bread option and hit Start. After bread is
fully baked, allow to cool on wire rack for 30 minutes before slicing.
***If you don’t have a bread machine and you are new to baking bread,
here is a link to some great information to help you get started!
