GF Pumpkin Bread

November 30, 2017

Ive been trying to find a yummy gluten free recipe this holiday season and once my friend introduced me to this recipe off of Radiant Rachels Blog about a month ago, it changed my life! She has so many amazing gluten free and vegan recipes. This one in particular is made with coconut flour and its so fluffy and delicious you wouldn't believe its gluten and dairy free. 

                         

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INGREDIENTS

  • 3 eggs

  • 1½ cup pure pumpkin puree

  • 2 tsp pure vanilla extract

  • ⅓ cup pure maple syrup

  • 2 tbsp coconut oil, melted

  • ½ cup coconut flour

  • 1 tbsp ground cinnamon

  • A pinch each of ginger, pink Himalayan salt, and freshly ground nutmeg

  • ⅛ tsp allspice

  • 1½ tsp baking powder

  • 1 tsp baking soda

  • A handful of pecan halves, roughly crushed (optional)

  • ½ tbsp cacao nibs (optional)

INSTRUCTIONS

  1. Preheat oven to 350⁰F and line an 8"×4" loaf pan with parchment paper, leaving an overhang on the sides.

  2. With a stand mixer or hand-held electric mixer, whip the eggs until pale yellow and triple in volume, about 5 minutes.

  3. In a separate small bowl, whisk together the pumpkin puree, vanilla, maple syrup, and coconut oil. Add to the eggs and mix on low speed until homogenous.

  4. In another small bowl, whisk together the coconut flour, spices, salt, baking powder and baking soda. Gently fold into the wet mixture until fully incorporated.

  5. Spread batter evenly into prepared loaf pan and smooth the top. Top with crushed pecans and cacao nibs if desired. Bake for 45 to 50 minutes in preheated oven; a toothpick inserted into the centre of the loaf should come out clean.

  6. Cool completely before slicing. Store in an airtight container. Will last about 1 week in the fridge.

 

 

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