Recently I have become addicted to something sweet with my morning coffee. I am not sure where this is coming from but my recent addictions have been croissants, blueberry bread and/or pumpkin bread. My mother always made pumpkin bread for us as kids and the blueberry bread is a recent discovery. I am going to have to replicate the blueberry bread at some point. In the meantime, I know its not in season, but I wanted  share my mom’s recipe with you.

Preheat oven to 350F

Sift:

  • 1 3/4 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon

In a large bowl, mix:

  • 1 cup of sugar
  • 1/3 cup olive oil
  • 1 cup of pumpkin (fresh not canned. I always freeze my pumpkin around Halloween time. I do not like using canned because there are always additional additives.)

Add the dry to wet mix. Stir thoroughly. Add in  1/3 cup of milk or water if dairy intolerant. Pour in a 9X5 greased  pan. Cook for one hour.

Recipe is egg free, fairy free, and soy free. Enjoy!

 

Author: Tarah Jakubiak

After working for 20 years in the corporate world, Tarah Jakubiak founded Allergic Traveler. Jakubiak, president of Allergic Traveler has traveled the world since the age of two. She has been to 24 countries and 26 states. Jakubiak has been to all inclusives, gone on cruises, gone camping; backpacking through Europe, gone to the big cities, and little hidden gems. She has multiple food allergies but it does not stop her from seeing the world. Jakubiak is allergic to eggs, nuts, mushroom, soy, garlic, corn, sesame, potatoes, celery, shellfish, chicken, pork, peanuts, and many fruits. She is originally from Montreal, Quebec and now lives in Greensboro, NC with her husband.