The other day my mother-in-law called Andy asking if I had a gluten free pumpkin bread recipe. “Do you have a pumpkin bread recipe?” he asked me, holding the phone. “I think so. I don’t know. Do I?” I said. “Can she use the pumpkin muffin recipe for bread?” they asked me. “I don’t think that would work, but I don’t know. …maybe.” I fumbled.
Then I looked on my site, and I couldn’t find a pumpkin bread. It’s possible that it’s on there, buried in the archives and hiding from me… Anyway, I decided to make (a new?) one. It was really simple. I just based it on my popular gluten free banana bread recipe. If only I had made two loaves, because we’ve already eaten almost the whole loaf as I type…
Gluten Free Pumpkin Bread
(gluten-free, grain-free, low glycemic index)
Add to bowl:
1 cup pumpkin puree
4 room temp eggs (cold eggs will harden the coconut oil)
1/3 cup coconut sugar
3 tbs liquified coconut oil, or ghee
1/4 tsp vanilla liquid stevia, you know we’re big fans, but omit if needed
1/2 tsp sea salt
2 tsp cinnamon
2 tsp pumpkin pie spice
1/4 cup arrowroot flour
1/2 cup coconut flour, sifted
1/2 tsp baking soda
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
1/2 cup chopped walnuts, if nuts are tolerated
1/2 cup raisins
Beat with electric mixer. Line the bottom of the loaf pan with unbleached parchment paper, then grease the walls where the paper doesn’t cover. Scoop batter into the loaf pan. Bake at 350 degrees for about 50 minutes.
Makes one loaf.
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