Gluten Free Pumpkin Bread

PREP TIME:

10 minutes

PREP NOTES:

Cooking time:

35 minutes

YIELDS:

8 people

INGREDIENTS:

  • 1 1/4 cups of cashew meal
  • 1/4 cup flaxmeal
  • 1/4 cup of gluten free all purpose flour
  • 3/4 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1 teaspoon of pumpkin pie spice
  • Dash of sea salt
  • 1/2 cup of organic pumpkin puree (not pumpkin pie filling)
  • 1/3 cup of raw honey or pure maple syrup (maple syrup is a bit sweeter and I prefer to use this when I bake!)
  • 2 eggs
  • ½ cup dark chocolate chips (optional)

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Grease a standard bread pan with coconut oil.
  3. Mix together all wet ingredients.  I use an immersion blender or mixer to combine the pumpkin puree, sweetener and eggs.
  4. Mix together all dry ingredients (cashew & flax meal, flour, baking soda, spices and salt).
  5. Add the wet ingredients to the dry ingredients and mix with a spoon until combined.
  6. Once it’s all mixed, fold in chocolate chips.
  7. Spoon mixture into greased bread pan and cook for 35 minutes, until the center is completely cooked.  Use a knife or toothpick to check the center is cooked.
  8. Let the pumpkin bread sit for 5 minutes before slicing it.  Enjoy!

NOTES:

You can use almond flour or meal to make this recipe as well.

CREDIT:

Adapted from: http://spinach4breakfast.com/gluten-free-pumpkin-bread/