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Gluten Free Pumpkin Bread


Description

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.


Scale

Ingredients

  • 1 cup canned pumpkin puree
  • 3 eggs
  • 1/2 cup coconut sugar + 1 tablespoon for topping
  • 1/4 cup refined coconut oil
  • 2 tablespoons agave nectar (coconut nectar, honey, or maple syrup works)
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 1/2 cup cassava flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice + 1/2 teaspoon for sprinkling on top
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 2 tablespoons shelled pumpkin seeds (pepitas) for topping

Instructions

  1. Preheat oven to 350F.
  2. Using a standing electric mixer, mix together the pumpkin, eggs, 1/2 cup coconut sugar, coconut oil, agave nectar, and vanilla until smooth.
  3. Add the almond flour, cassava flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl. Turn on the electric mixer to mix in the dry ingredients for about 1 minute until combined.
  4. Line a 9×5 inch loaf pan with parchment paper.
  5. Transfer the batter into the bread pan and smooth it out into an even layer.
  6. Sprinkle the top with 1 tablespoon coconut sugar, 1/2 teaspoon pumpkin pie spice, and the pumpkin seeds.
  7. Bake for 35 minutes or until it rises and a toothpick comes out clean.

Nutrition

  • Serving Size: 10