Recipe: Gluten Free Pumpkin Bread
I recently found a great gluten free pumpkin bread recipe that was originally posted by my friend Sarah at Low Carb Kitty. She made her pumpkin bread low carb style and since gluten free and low carb diets can overlap sometimes, I decided to try out the recipe she had from Maria Mind Body Health. Thank you to both of you lovely bloggers for providing me with a moist, delicious gluten free pumpkin bread. I did modify the recipe a bit and will show you how below.
Here’s What You Will Need:
- 3 Cups Almond Flour (I used the almond meal kind from Trader Joe’s)
- 1/4 cup Coconut Oil
- 6 Large Eggs
- 1 Cup Coconut Sugar (The low carb recipe calls for Swerve or Stevia. I used coconut sugar as it is still lower in glycemic index and I just love me some coconut).
- 1 Can of Pumpkin (I used Trader Joe’s Organic Pumpkin)
- 1/2 Tsp Sea Salt
- 1 Tsp Baking Soda
- 1 Tsp Nutmeg
- 2 Tsp Cinnamon
First, preheat your oven to 375. Then mix the ingredients together. I started by adding in the coconut oil and eggs last just so the coconut oil wouldn’t harden but you could do it however you’d like. Make sure all the ingredients are nice and well mixed and then pour into a bread loaf tin. Note: my tin was small and I had some overflow that I used for a smaller 2nd batch in a smaller dish. Make sure the loaf tin is greased. I used a little coconut oil on a paper towel to do this.
Then set the bread in the oven and bake for 50-60 minutes. The recipe I got from Sarah calls for baking at 350 degrees but I found that took way too long. So I baked at 375. Keep an eye on the bread and bake until you can put a knife in the center and it comes out clean.
Once the bread is done cooking, let cool. Then eat and serve. This stuff is so good. I ate a lot of it the first time I made it and the 2nd time I made it, my husband requested that I make it with chocolate chips for him. So I did that and he loved it. Wow, so moist and delicious. It doesn’t taste like other types of gluten free baked products -this gluten free pumpkin bread is legit. I can’t wait to make another batch (but I need to wait a bit because it’s dangerously good!)
I am excited to have found such a delicious gluten free pumpkin bread recipe. I hope you all enjoy it as much as I did!
What about you? Have you ever made gluten free pumpkin bread? Do you eat low carb? Post in the comments and let me know!
Ooooooooooo that looks DELICIOUS!!!
I’m very happy to have found this recipe! We have both sugar and gluten issues in our family. **Does anyone have an idea as to how to substitute some of the coconut sugar with liquid Stevia drops?** I tried a “low” carb recipe for my husband the other day, and even though the coconut sugar has a lower GI, his sugar numbers were still quite high the next day. I’m new at baking with Stevia and have yet to experiment with altering recipes.
Sarah Kaleel says
My name is Sarah and I’m helping out Lindsay at Fit and Awesome right now while she’s on vacation and have a lot of experience in cooking with stevia.
I LOVE stevia, first of all. For this particular recipe, I would add at least 15 drops and then sample the batter to see if you like the sweetness level. I run a low carb blog and made this recipe as well, but used a mixture of liquid stevia and ethryitol (If you want to see my version, here is the link: http://www.lowcarbkitty.com/pumpkin-bread-review-mocha-coffee-giveaway-double-yum/ ) . Coconut sugar still has at least 4 carbs per teaspoon, if I recall, which is still pretty high if you are shooting for low carb/low GI. I recommend sticking with Stevia, and if you use a powdered form, one blended with dextrose or ethryitol.
Thank you so much, Sarah! Your reply is very helpful. I look forward to checking in on your blog!