Grain Free Pumpkin Bread

It can be difficult to find good substitutes for baked goods when following a grain free diet. I love pumpkin bread and was determined to create a grain free and refined sugar free recipe that would satisfy my memories of fall treats. For this grain free pumpkin bread recipe, I baked many loaves before landing on the perfect combination of ingredients that produce a similar texture and taste to one with traditional ingredients. Even if you are not following a grain free or gluten free diet, you will love this healthier pumpkin bread.

Ingredients:

2 1/2 cups almond flour

1/4 cup coconut flour

1 tsp baking soda

1/4 tsp sea salt

1 TBSP cinnamon

1/2 tsp ginger

1/2 tsp cloves

3 eggs

3/4 cup canned pumpkin

3/4 cup pure maple syrup

2 TBSP melted butter or coconut oil

Directions:

Preheat oven to 350.
Lightly grease a 1 pound loaf pan with butter or coconut oil.
Sift together the almond flour, coconut flour, baking soda, sea salt, cinnamon, ginger, and cloves. Set aside.
Place 3 eggs in the mixing bowl of an upright mixer and blend on high for 3 minutes until frothy.
Add the pumpkin, maple syrup, and butter or coconut oil and mix well.
Add the sifted dry ingredients and mix until combined.
Pour the batter into the prepared loaf pan.
Bake for 60-65 minutes or until done.
Let cool.
Slice and serve.

Emily Maxson

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. In 1998 I was diagnosed with Crohn’s disease and had surgery to remove part of my intestines. Read More about “About”…