Gluten-free pumpkin bread
This delicious gluten-free pumpkin bread is a perfect fall or autumn treat that will fill your home with the aroma of sweet pumpkin and warm spices.
Ingredients
Wet:
- 400 g pumpkin puree
- 62 ml almond milk
- 43 ml melted coconut oil
Dry:
- 200 g coconut sugar
- 250 gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Spices:
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ¼ teaspoon grated nutmeg
Topping:
- 12 g raw pepitas
Instructions
- Preheat the oven to 180C /355F fan setting and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mix the coconut sugar, gluten-free flour, baking soda, baking powder, ground cinnamon, ground cloves, ground ginger, ground allspice and grated nutmeg until there are no lumps.
- Add the pumpkin puree, almond milk and melted coconut oil. Mix well until a smooth batter forms.
- Transfer the batter to the lined loaf pan and top with raw pepitas.
- Bake for 45 to 50 minutes or until golden brown and a knife inserted into the center comes out clean.
- Once cooked, remove it from the oven and leave it to cool completely in the pan on a wire rack before removing and slicing.
- Once cooled, cover and store the leftover pumpkin bread at room temperature for up to 4 days or in the freezer for up to a month. Thaw overnight in the fridge before serving.
Notes
Nutrition values are a rough estimate for guidance.