I used to love to bake, but once I figured out that my body feels so much better when I eat a relatively grain-free diet, I sort-of just stopped. Most gluten-free, grain-free recipes are dry, flavorless and taste like sawdust. But THIS recipe is too good to keep to myself.

Gluten free pumpkin breadIngredients:
  • 3 eggs
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 cup almond meal
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil
Instructions:
  • Preheat oven to 325º
  • Beat eggs in a large bowl
  • Add maple syrup or honey (or a combination of the two) and mix into eggs
  • Add vanilla and pumpkin, and mix some more
  • Sprinkle cinnamon, pumpkin pie spice, salt and baking soda over the liquid mixture and stir
  • Add in almond meal and coconut flour, and combine
  • Stir in coconut oil
  • Pour into a greased loaf pan
  • Bake at 325º for one hour
Note:

Coconut oil has a very low melting point, so depending on the temperature in your kitchen, you may need to gently warm it to a liquid state before adding it to your mixture. I also like to add it last, otherwise it may solidify on you when it comes in contact with the cold beaten eggs.

I hope you enjoy this delicious treat. . .please share it with your friends and loved ones so they can enjoy it too!

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