Monday, November 6, 2017

Easy Gluten Free Pumpkin Bread




One of my favorite things about this time of year is embracing all things cozy.  Growing up my mom had three things that she would bake - oatmeal cookies, zucchini bread, and pumpkin bread.  Now that the days are finally getting chilly I was thinking about those times with her in the kitchen, wearing an over sized apron and standing on a stool as I helped to whisk and measure, then waiting patiently looking through the oven door for everything to be ready.  I just had to get in the kitchen to create my own version of this seasonal classic.  With oat flour, nutmeg, cinnamon, and of course pumpkin this recipe captures all of the nostalgic flavors of fall with none of the guilt.  I hope that you'll try it and share it with your loved ones.  The recipe and more pictures are below!







Recipe:
Makes 10 servings, one serving is one slice

  • ½ cup almond flour
  • ½ cup coconut flour
  • ½ cup +2 tbs gluten free oat flour*
  • ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ½ tsp nutmeg


  • 2 eggs (at room temperature) or flax eggs
  • ¼ cup coconut sugar
  • ¼ maple syrup
  • 1 cup pumpkin puree 
  • 2 tbs coconut oil melted
  • 1 tsp vanilla

Preheat the oven to 350°F. Grease a 9x5 inch loaf pan or line with parchment paper. Set aside.

Whisk all dry ingredients together and set aside.

Whisk eggs until fluffy and pale yellow.  Whisk in coconut sugar and maple syrup until any clumps are dissolved.  Whisk in all other wet ingredients.

Fold dry ingredients into the wet ingredients mixing well.  The batter will thicken as the coconut flour absorbs the liquid.

Pour the batter into the prepared loaf pan and spread into an even layer.  Bake for 40-45 minutes.  Toothpick test to check. The toothpick will come out clean or with just a few crumbs when the loaf is done.

Allow to cool on a cooling rack for 10-15 minutes.  Lift out, slice, and enjoy!

*I like to make my own oat flour and it is so simple.  For this recipe place a ½ cup of gluten free oats in your food processor or blender and blend until it resembles flour (about 5-10 minutes).  You will have a few small flakes but I love the texture that it adds to this recipe.  

Calories: 172g  Fat: 8g  Protein: 5g  Fiber: 4g  Carbohydrates: 20g  Sugar: 11g

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