Chicken with White Bean & Bacon Ragout

I just made this amazing recipe from Cooking Light and a gluten-free, dairy-free, egg-free pumpkin bread!


Doesn’t look as pretty in my favorite Le Creuset pot, but it certainly tasted amazing and looked a bit more aesthetically-pleasing on my plate!

All the ingredients ready to go!  The consistency is a bit thicker due to the heavier flours for gluten-free options, but it made amazing pumpkin bread!  Fall is here!

Pumpkin Bread (gluten-free, dairy-free, egg-free)


1/2 Cup Brown Sugar

1/2 Cup Maple Syrup

1/4 Cup Vegetable Oil

2 Cups Gluten-Free pastry/baking flour 

1 Cup Brown Rice flour

1/2 tsp Salt

1/2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp each of Nutmeg & Allspice

1 1/2 Cups Organic Canned Pumpkin

1/2 Cup Soy Milk


Cooking Instructions:

1. Preheat oven to 400F/205C. Mix sugar, maple syrup, & oil together. Add flours, salt, baking soda, baking powder, & spices. Mix well.

2. Add pumpkin, & soy milk. Mix well.

3. Place mixture in lightly buttered loaf pan (or use cooking spray). Bake at 400F/205C for 20 minutes, then lower heat to 350 and bake for 30 more minutes

RecipesAshley Pettit