STREAMING NOW: Taste in Translation

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Found the original recipe posted on a forum. This is a slightly modified version of it to be more nutritious. Extremely yummy and fluffy. Tasted delicious right out of the oven and the smell was heavenly. For the flour mix I used Bette Hagman's Bean Mix (6 Cups Rice Flour (white or brown), 2 Cups Potato Flour, 1 Cup Tapioca Starch) The recipe calls for 6 5 3/4"x3"x2 1/2 bread pans. You can also make muffins with the batter, just decrease the cooking time. I made one medium sized loaf, 2 mini loaves, and 12 muffins. I sprinkled cinnamon and sugar on top of all of them. Even my sister who doesn't like pumpkin ate a muffin.”
READY IN:
1hr
SERVES:
6
YIELD:
6 Mini Loves
UNITS:
US

Ingredients Nutrition

Directions

  1. In a very large mixing bowl, beat eggs.
  2. Beat in sugar, pumpkin, applesauce and oil.
  3. Whisk together all the dry ingredients and beat in 1/2 at a time.
  4. Slowly beat in milk until mixed and there are no flour lumps. If you're adding chocolate chips, now would be the time to add them.
  5. Pour batter into 6 greased and floured small loaf pans until each is about 2/3 to 3/4 from the top. Be aware that the loaves will rise a few inches.
  6. Sprinkle brown sugar and cinnamon on top of each loaf.
  7. Bake in preheated 350 degree oven for about 40-45 minutes or until toothpick comes out clean. Muffins need only be cooked about 30-35 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: