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Chapter:Gluten-Free Baked Goods Recipes
Section:Bread
Recipe:Pumpkin Bread
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Pumpkin Bread
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1 cup almond flour*
1/4 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons pumpkin pie spice
1/2 teaspoon high-quality cinnamon
4 large eggs
1/2 cup coconut oil, melted
1/2 cup pumpkin puree
2 tablespoons maple syrup or honey
10-15 drops vanilla stevia [optional]
1/8 cup pumpkin seeds 

Preheat oven to 350 F.

In a medium bowl, mix the almond and coconut flours together, along with 
the baking powder, salt, pumpkin pie spice, and cinnamon. Set the dry 
mixture aside.

In a mixer bowl, cream the eggs and the coconut oil together until smooth, 
then add the pumpkin, maple syrup, and stevia. Mix the wet ingredients 
until thoroughly combined.

Slowly add the dry ingredients. Mix until combined.

Oil a small loaf pan with coconut oil and then our batter into pan.

Sprinkle the pumpkin seeds on top.

Bake at 350 for 35-50 minutes. Check the loaf with a toothpick at 30 
minutes. If it doesn't come out clean, continue baking.

Remove from oven and let cool for about an hour before removing from the 
pan.

Let the loaf cool completely before cutting. Use a lightly serrated knife 
to cut.

*You can grind your own almond flour by placing whole almonds in a blender/
food processor and blending until a meal consistency is reached.

Recipe submitted by Jessica, Denver, CO

Comment by Petra Eschauzier: Wonderful texture! I've made it twice already.
Did find a need to cut back on the spices, though, but love it.

From: Tropical Traditions: Free Coconut Recipes
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Jessica, Denver, CO