Pumpkin-Apple Bread, Gluten-Free - cooking recipe

Ingredients

180 g garbanzo flour
3/4 cup rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon baking soda
3/4 teaspoon kosher salt
6 tablespoons Splenda brown sugar blend
1 cup canned pumpkin puree
1/4 cup fat-free buttermilk
1/4 cup Egg Beaters egg substitute
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 tablespoon olive oil
2 1/2 ounces apples, diced
3/4 ounce golden raisin
1 teaspoon raw sugar
2/3 teaspoon flax seed meal

Preparation

Preheat oven to 350\u00b0F.
Grease one 9x5 loaf pan.
Combine spices, baking soda, flour and salt in a bowl, set aside.
Combine egg, pumpkin, Splenda, water, applesauce and oil in another bowl, beat until blended (but don't blend too finely).
Add the wet mixture to the dry mixture, stir in until just blended.
Fold in the diced apples and raisins gently.
Carefully spoon mixture into loaf pan. Sprinkle the top with raw sugar and flax meal.
Bake for 30 minutes, cover the top with foil, the bake another 10-15 minutes.
Cool completely, refrigerate, then slice and freeze.