I’m In Love With This Recipe!
My goodness, who knew that pumpkin bread could taste so incredibly amazing! As many of you know, I try my hardest to stay away from wheat, grains, and gluten.
Do I live and die by these guidelines? Of course not! I believe in a balance.
Baking bread can be such a challenge when you are not using all purpose flours (wheat) or if you are using gluten free or grain free ingredients.
Have You Seen My Cookbook Yet?
So over the past few years, I have dove into the art (yes it is a total art) of gluten free and grain free baking!
And you know what guys, I share all of my tips and tricks in my Gluten Free and Grain Free Breads, Batters and Doughs Cookbook! Learn:
- How to use gluten free & grain free alternative flours
- All the tips and tricks to becoming an amazing gluten free & grain free baker
- How to create delicious recipes like various breads, pastas, and tortillas that the whole family will love!
- With 6 simple cooking classes!
So what are you waiting for? Go ahead and make this delicious recipe and see how easy it is to bake without gluten and grains! Oh, and if you would like a sample of my cookbook, click here to get one!
Incredibly Moist Organic Pumpkin Bread Recipe
Prep Time: 10 minutes- Cook Time: 50 minutes
- Total Time: 1 hour
Yield: 10 servings 1x
Category: side dish, dessert
Method: making
Cuisine: american
Print Recipe
Pin RecipeDescription
Who knew that pumpkin bread could taste so incredibly amazing!
Ingredients
- 1 1/2 cup mashed cooked pumpkin (canned can be used if you don’t have fresh pumpkin) Click HERE to watch a video showing you how to cook a pumpkin
- 3 large organic eggs
- 1 tbsp vanilla extract
- 1/4 cup raw honey
- 1/4 cup coconut oil
- 2 cups organic almond flour
- 1/2 tsp unrefined sea salt
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
Instructions
- Preheat oven to 350F.
- With a blender or food processor mix pumpkin, eggs, vanilla, raw honey and coconut oil together.
- Add the almond flour, salt, cinnamon, pumpkin spice and baking soda and mix well.
- Pour batter into a well greased 5×9 loaf pan.
- Bake for 50 minutes.
- Allow cooling completely before serving.
Notes
Nutritional Information: Calories: 231.1, Fat: 18.2g, Carbs: 13.6g, Protein: 6.9g
Nutrition
- Serving Size: 1 serving (1 piece)
Halle ~~~ Thinks looks incredibly delicious!!!
should we use the raw pumpkin or shall we boil it and then smash it?hope i am not sounding stupid.
I roasted mine and then mashed it. Cut in half, take seeds out and roast face down in about 1/4″ water in a 375F oven for about 40-50 minutes or until soft
ok thanks will surly try it soon and tell yaa,,,,,,,,,,,,,its been a long that i have not had a bread,,,,,,,,,,,,,,,lost 16 pounds feels great.
GREAT JOB Amita!
I want to make this today but I don’t have almond flour. I see that you said oat flour would be okay and I have brown rice too. Which would you suggest, a combination of the two?…Then, any changes to the recipe? Also, do you have a pie crust recipe Halle?
Hey Debbie, keep in mind…I have not experimented with either of those flours, so it would be an experiment 🙂 I would try either, brown rice flour might be a little sweeter. Let us know how it turns out. What kind of pie crust are you looking for sweet or traditional pie crust?
Traditional, something to make a T-day fresh pumpkin pie with.
Mmmm. I made this tonight. Move over pumpkin pie!
Made this yesterday. Used agave nectar instead of honey, and it worked great. Cannot believe how moist it is. I am going to try butter instead of coconut oil next time, as I prefer not to have any coconut flavor. Has anyone tried to add raisins to this?
Made this with butter, and will go back to the coconut oil. It does seem to bring out more flavor. I do miss raisins and pecans in pumpkin bread, so may make an agave nectar syrup with raisins, pecans and?
@Songbird9 Change your coconut oil to refined and it won’t have the coconut flavor but will still be super moist. Go right ahead and add raisins (organic if possible) and pecans (chopped)! Sounds delicious!
Refined coconut oil is much better. Used raisins and pecans, and next time think I’ll just use the pecans. My friends have gone nuts for this!
@Songbird9 Sounds delicious! Can’t wait to try it with your adaptations 🙂