Gluten-Free Pumpkin Bread
What is it about quick breads that make them so gosh darn delicious? My guess is it’s because they’re basically cake disguised as something healthy to have as breakfast.
Who wouldn’t want cake for breakfast?
That sugar crash is real though. And leaves you hungry + cranky only few hours later.
But it doesn’t have to be like that — promise!
As always, it’s about creating a slow and steady stream of energy for your body with a balance of protein + fiber + fat.
That’s why I love “paleo” baked goods so much. Because they almost always have a better balance of those three things than a traditional muffin or slice of banana bread.
At the same time though, just because you see something out labeled paleo, vegan, gluten-free, no sugar added… don’t assume you have free rein.
Because most of the time, outside baked goods are still laden with sugar and digest far quicker than say a bowl of oatmeal or chia pudding.
Sometimes though you just really need that slice. Especially this time of year — there’s nothing better than a warm, toasted slice of pumpkin bread.
This one is a slightly modified version of my Nutritious Life friend Solana Nolfo. She makes the most amazing baked goods if you’re in the NYC area.
One-bowl, perfectly spiced, grain-free pumpkin bread
I store slices in the freezer — packed between sheets of parchment paper for easy defrosting + grabbing on-the-go.
Gluten-free Pumpkin Spice Bread
Makes one 9x5” loaf (12 slices)
Ingredients:
15 oz pumpkin puree (1 can)
1/2 cup maple syrup (or date syrup)
3 eggs, beaten
2 Tablespoons coconut oil
1 teaspoon vanilla extract
1 Tbs. pumpkin pie spice
1 tsp. cinnamon
1/2 teaspoon salt
2 cups almond flour
1 cup cassava flour
1 1/4 teaspoon baking soda
Directions:
Preheat oven to 350 degrees and line a 9x5-inch loaf pan with parchment or use a silicone one.
In a large bowl, mix together the first five ingredients until smooth. Add in spices followed by the almond + cassava flours and baking soda. Blend until well combined making sure no flour is left in bottom of bowl.
Transfer batter to prepared loaf pan and sprinkle top with coconut sugar.
Bake for 50-60 minutes until fully cooked through. If inserting a toothpick into center it should come out relatively clean but with a moist crumb.
Notes:
Using date syrup with lead to a less sweet slightly drier bread, but I like it for a 100% no added sugar option.
I’ve not tried this bread with other flours but you could try replacing the cassava flour with a grain-based flour such as oat or sorghum.
Recipe slightly adapted from Solana Nolfo
