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Low Histamine Pumpkin Bread- GF, Vegan

Part 1
 2 tbsp ground flax meal
 ⅓ cup water
 1 cup pumpkin puree* (instructions link below)
 ½ cup sugar
 ½ cup brown sugar
 ⅓ cup extra light tasting olive oil
 ¼ cup water
 1 tsp vanilla (optional, swap for 1 tsp water if not using)
Part 2
 2 cups GF flour blend**(link below)
 1 ½ tsp baking powder
 1 tsp xanthan gum (omit if your GF blend already contains xanthan)
 ½ tsp baking soda
 ½ tsp salt
 1 ½ tsp cinnamon
 ¼ tsp cloves
Histamine Level: 1
 Rated a 1 due to vanilla. Omit for a level 0.
 Cinnamon and cloves are controversial, but are typically tolerated in small amounts. Always be cautious when you are trying a new ingredient.
1

Preheat oven to 350° F.

2

Whisk ground flaxseed meal and 1/3 c. water in a small bowl, then set aside.

3

In a large bowl combine the rest of Part 1 ingredients. When they are combined evenly, add the flax egg and stir well.

4

Cover the wet ingredients with all the ingredients from Part 2. Then stir until evenly combined. The batter will be thick.

5

Brush a bread loaf pan with extra light tasting olive oil. I use a bread loaf pan that is about 8 1/2 in x 4 1/2 in.

6

Scoop the batter into the pan, using a spatula to spread it evenly and smooth out the top of the loaf.

7

Bake for 45-50 min. It should be a golden dark brown on the top. Insert a toothpick in several places and if it comes out clean then it is done! Let it cool in the pan for 10-15 min, then put on a cooling rack. After about 30 it will be ready to slice (if you can wait that long haha).

It can be a bit crumbly when you cut it, so go slowly and hold on to the slice you are cutting. That seemed to help.

Slice the entire loaf, then freeze slices in a container with parchment paper in between each slice. Pull out a slice to thaw in the fridge, on the counter, in the toaster, or in the microwave if you're in a hurry.