Pumpkin Bread
This scrumptious and healthy gluten-free pumpkin bread is the perfect addition to fall! Enjoy it for breakfast or as a snack.
Ingredients
- 1 cup sorghum flour (I use Bob's Red Mill) (113g)
- ½ cup buckwheat flour (64g)
- ½ cup gluten-free all-purpose flour (rice flour blend) (85g)
- 1 tablespoon baking powder
- ¾ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¼ cup + 2 tablespoons coconut sugar (54g)
- ¼ cup maple syrup (72ml)
- ¼ cup date syrup or maple syrup (I use Trader Joe's Organic Date syrup) (46ml)
- 2 eggs
- ⅓ cup oil (69ml)
- 1 cup canned pumpkin (237g)
- ½ cup unsweetened almond or coconut milk (116ml)
Instructions
- First, preheat the oven to 350°F. Lightly oil a bread pan and set aside.
- Then in a medium sized bowl, add the sorghum flour, buckwheat flour, and gluten-free all-purpose flour. Then add the baking powder, salt, ground cinnamon, ginger, cloves, and nutmeg. Use a large wire whisk to mix it all together.
- Next, use the bowl of a stand mixer or a large mixing bowl and add in the eggs, coconut sugar, oil, maple syrup, date syrup, and vanilla extract. Beat the ingredients together on low speed with the stand mixer or with a hand mixer.
- Now add in the canned pumpkin and almond or coconut milk. Beat it together slowly.
- Finally, pour the dry ingredients into the pumpkin batter and beat on low speed until it is all mixed together well.
- Pour the batter into the oiled bread pan, scraping the sides of the bowl with a rubber spatula, if needed.
- Lastly, bake the pumpkin bread on the middle oven rack for 50 minutes. Then use oven mitts to carefully cover the bread pan with foil to prevent the top from burning and bake it for 10 more minutes. Test the bread with a toothpick. If the toothpick comes out with just sticky crumbs, remove it from the oven.
- Let the pumpkin bread cool completely before slicing and serving it.