My gluten-free pumpkin bread is one of my favorite and nutritious foods! All the ingredients are healthy and it's rich in fiber, which is always a good thing if you ask me.
Before we bake, be sure to preheat your oven to 350 degrees fahrenheit.
Use the wrapping from the butter stick to grease two loaf pans. If you're using non-stick loaf pans, no need to line with parchment paper. Otherwise you might want that parchment paper.
Add all dry ingredients to a mixing bowl and blend your spices and flours.
Whisk your eggs in a separate bowl, then add to the wet ingredients blow.
Add the wet ingredients to a separate mixing bowl and blend together.
Combine wet and dry ingredients and using the “folding” method as you blend the ingredients with a rubber spatula. Be careful not to over stir, just make sure you get rid of any tapioca clumps or almond flour clumps.
Pour the batter into your loaf pan and cook for 60 minutes for a gooey center. Otherwise, cook for another 30 to 45 minutes or until a knife or toothpick comes out clean. Cook time based on your preference for gooeyness :)
Here's what goes into my pumpkin bread for two loaves of bread:
- 2 cans of pumpkin puree (I use whole food's organic 365 brand)
- 4 cups almond flour
- 1 cup tapioca flour
- ½ tsp salt
- 2 tsp baking soda
- 4 eggs (large)
- 1 stick butter (or ½ cup coconut oil, melted)
- 2 tsp vanilla extract
- ¼ cup honey (maple syrup works too) OR ¼ cup allulose
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- ½ cup walnuts whole*
*For the filling, I alternate using cacao nibs, fresh ginger, goji berries, and Medjool dates. You can also use cranberries if you'd like!
Even though I'm a novice baker I've started gaining more confidence in my baking and am now having fun trying different ingredients and modifying recipes as I please!
Note: This is extremely low sugar so you might want to increase the honey/maple syrup to ⅓ cup - ⅔ cup depending on your preference. My view is that you can always spread some honey or jam on the pumpkin bread after it's baked and control the amount you use if you'd like this to be sweeter.
You can also try to substitute the honey for allulose or monk fruit. I'll be trying my recipe with allulose soon so stay tuned!
Enjoy this recipe it's super healthy and nutrient-dense! Great source of energy :)
Thank you for reading!!
