By The Toasted Pine Nut
Deliciously Fluffy Gluten Free Pumpkin Bread
8 steps
Prep:10minCook:40min
Gluten free Pumpkin Bread is so simple to make and is perfectly moist! You'll love this with your morning coffee or for a delicious dessert.
Updated at: Sat, 23 Nov 2024 11:39:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
84
High
Nutrition per serving
Calories2091.1 kcal (105%)
Total Fat120.5 g (172%)
Carbs222.3 g (86%)
Sugars135.2 g (150%)
Protein42.8 g (86%)
Sodium2654.3 mg (133%)
Fiber21.2 g (76%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
1 cupcanned pumpkin puree
3eggs
½ cupcoconut sugar
+ 1 tablespoon for topping
¼ cupcoconut oil
melted, refined, or butter
2 tablespoonsagave nectar
honey, or maple syrup works
1 teaspoonvanilla extract
1 cupblanched almond flour
½ cuparrowroot flour
1 teaspoonbaking soda
1 teaspoonbaking powder
2 teaspoonspumpkin pie spice
+ 1/2 teaspoon for sprinkling on top
1 teaspooncinnamon
½ teaspoonground ginger
½ teaspoonsalt
2 tablespoonsroasted pumpkin seeds
pepitas, for topping
Instructions
Step 1
Preheat oven to 350F.
Step 2
Place the pumpkin puree, eggs, 1/2 cup of coconut sugar, melted coconut oil, agave nectar, and vanilla in a large bowl and whisk until smooth.
Step 3
Add the almond flour, arrowroot flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl.
Step 4
Mix again until the dry ingredients are well combined.
Step 5
Line a 9×5 inch loaf pan with parchment paper. Transfer the batter into the bread pan and smooth it out into an even layer.
Step 6
Sprinkle the top with the remaining 1 tablespoon coconut sugar, 1/2 teaspoon pumpkin pie spice, and the pumpkin seeds.
Step 7
Bake for 35 minutes or until it rises and a toothpick comes out clean.
Step 8
Once it has cooled, remove the bread from the pan by lifting the parchment paper up and placing it on a cooling rack. Cut into slices and enjoy!
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