Pumpkin Bread
Gluten and Grain Free with all the traditional flavors of pumpkin desserts.
I never get tired of quick breads, so delicious and flavorful. Growing up my mom used to make zucchini and banana bread frequently during the late and summer months. I’ve seen recipes for pumpkin bread but had never made any myself. This fall I bought an old fashioned pumpkin pie squash that I roasted and made several quarts. I used some of it for pumpkin pie filling. Next I started recipe testing for a gluten free, grain free pumpkin bread. I was so excited when my final product turned out exactly like I was hoping it would. To add the, “icing on the cake: slather a thick piece of pumpkin bread with butter! I use REAL butter or the best quality vegan butter is the brand Miyoki.
A few days before Christmas I made pumpkin bread and again the Monday before New Year’s Day, both times it was delicious both times it was too moist. I had a hard time coming up with changes to make the bread perfect and finally I remembered that coconut flour helps quick breads and other baked goods make it less moist. I also turned down the oven temperature from 375 to 350, breaking bread at a lower temperature helps the loaf bake much more evenly. The combination of these two changes made the perfect pumpkin bread. I’m always tempted to immediately cut into the bread once it’s done baking, but if you let it set and cool off till it is at least warm and not hot the texture will be much better, less moist and will hold together and not fall apart.
Happy New Year to ALL. This is my first blog post for the 2020 year and I hope this recipe brings you joy especially since it is much much healthier than most quick breads. For me it’s filling but doesn’t make me feel bloated or sleepy after I eat a piece. As always I thank you for visiting my second favorite place, Emma’s Daily Bread. Cheers to a happy & healthy day!
Pumpkin Bread
Ingredients
- 1 3/4 Cups FIne Grinded Almond Flour
- 1/2 Cup Arrowroot Flour
- 1 tbsp Coconut flour
- 1 tsp Baking soda
- 1/2 tsp Baking Powder
- 1 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 1/2 Cups Coconut Sugar
- 4 Eggs Beaten
- 1/4 Cup Coconut oil Melted or Butter
- 1 tsp Vanilla
- 1 Cup Pumpkin Pureed
- Additional Cinnamon & Coconut Sugar Mix 1 TBSP Coconut Sugar with 1/2 tsp cinnamon, use to sprinkle on top of unbaked bread
Instructions
- Preheat oven to 350 degrees.
- In a medium mixing bowl combine almond flour, arrowroot floor, baking powder, baking soda, cinnamon and pumpkin pie spice, mix well. Using a flour sifter helps to remove any clumps in your flours in turn your bread will bake better. In a second mixing bowl mix melted coconut oil or butter with coconut sugar. Than mix in eggs, one at a time and mix well after each addition. Than add in vanilla and pumpkin puree, again mix well.
- Mix dry ingredients with wet ingredients. I didn't grow up using electronics in the kitchen so I know how to mix cake ingredients really well. For gluten free baked goods I suggest using a hand beater to make sure that the wet and dry ingredients are very well combined. Unlike traditional cakes and quick breads you cannot over mix gluten free batters. Pour into a greased 8-inch bread pan and sprinkle with cinnamon and coconut sugar if desired.
- I baked it at 350 degrees for 65 minutes or bake until toothpick comes out clean when inserted into the middle of the bread. Allow the bread to cool down till it's slightly warm or to room temperature before cutting into it.