Gluten-Free Pumpkin Bread
Gluten-Free Pumpkin Bread made gluten-free, refined sugar-free and dairy-free for a healthy bread recipe.
Servings: 1 loaf of bread
Calories: 176kcal
Ingredients
- 3 large eggs
- 1 cup pumpkin puree I used canned
- 3/4 cup full-fat canned coconut milk
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 cup finely ground almond flour
- 1 cup brown rice flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon sea salt
For Serving:
- Chai-Spiced Salted Caramel optional
Instructions
- Preheat the oven to 350 degrees F, and line a 9" x 5" loaf pan with parchment paper.
- Add all ingredients for the bread to a blender and blend until well-combined (Note: if you don't have a blender, you can use a hand mixer by beating the wet ingredients together first and then adding the dry ingredients).
- Pour the pumpkin bread batter into the prepared loaf pan and spread into an even layer. Bake on the center rack of the preheated oven for 55 minutes, or until the center has set up. Turn off the oven and allow the bread to sit in the hot oven for 10 minutes longer.
- Remove bread from the oven and allow it to cool 1 hour before turning it out onto a cutting board, drizzling it with Chai-Spiced Paleo Salted Caramel, and cutting into slices. Enjoy!
Notes
You can replace all of the spices with 1.5 to 2 tablespoons pumpkin pie spice!
Nutrition Facts based on 12 slices of bread only (not including salted caramel glaze)
Nutrition
Serving: 1of 12 | Calories: 176kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Fiber: 1g | Sugar: 7g