GLUTEN FREE PUMPKIN BREAD
Gluten free baking can really be tricky at times or not always as tasty. But that is not the case with this gluten free pumpkin bread! This recipe is so amazing. I really hope you love it and make it all the time – I sure do. We just adore it.With coconut flour, you can get a bit of a crumbly texture at times but your loaf will stay together fine. It is recommended to keep this in the fridge to hold together best.Get ready to “Fall” in love with this recipe. This really takes no time plus your kitchen will smell heavenly. Win-win.Love Pumpkin? Try all my Pumpkin Recipes. A delicious, moist and healthy gluten free pumpkin bread. Easy and perfect all season long!Calories: 126 Fat: 6 Carbohydrates: 16 Fiber: 1 Protein: 2
Ingredients
- 3 large eggs beaten
- 1/2 cup coconut sugar or sugar of choice
- 1/2 cup canned pumpkin puree
- 1/3 cup of unrefined coconut oil melted
- 2 tbsp coconut milk or almond
- 3/4 cup coconut flour See notes for other flours
- 1 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- walnuts for topping optional
Instructions
- Heat oven to 350 F. Place parchment paper in an 8 x 4 inch loaf pan with cooking spray.
- In a medium bowl, whisk together the eggs and sugar. Whisk in the pumpkin, coconut oil, and milk.
- Slowly whisk in the flour, baking powder, and spices until fully combined.
- Pour batter into the pan. Top with walnuts if using.
- Bake until the toothpick comes out clean, 50 minutes.
- Remove and cool on a rack.
- Slice and Serve. Can add a dollop of whipped cream.
- Your house will also smell so amazing! Enjoy.
Notes
Can use sugar of choice if you do not have coconut sugar.
Can use other flours but if you do increase to 1 cup. Coconut flour is dense and gluten free and that is why I use it but other flours will work.
Add in some chocolate chips if you want.
Can serve with a fresh dollop of ice cream or whipped cream.
Best if kept in the fridge.
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