Gluten Free Pumpkin Bread

This pumpkin bread is moist and cake like.

This pumpkin bread is moist and cake like.

It is spring and soon it will become hot. This year I thought I might do a bit of baking while it’s still cool and put away some bread and cookies in the freezer for those hot days ahead. Yesterday I made some gluten free pumpkin bread. This recipe was originally a low carb recipe that I found online but I changed the spices, added some regular flour instead of just almond flour and increased the recipe. It also has quite a few more carbs. I wish I could point out the original recipe but I’ve forgotten where I found it. This bread is quite tasty, very moist and it rises quite well because of the eggs and baking soda. It is very easy to eat a whole loaf in a day which is why it’s important to make three.

Gluten Free Pumpkin Bread

Makes three mini loaves.

  • 1 1/2 cup blanched almond flour
  • 1/2 cup flour blend
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon mace
  • 1/2 teaspoon cloves
  • 6 tablespoons sugar
  • 1 cup roasted pumpkin
  • 6 eggs eggs

Grease your loaf pans and preheat the oven to 350 degrees. In a mixer combine almond flour, flour blend, salt, baking soda, spices and sugar. Add pumpkin and eggs and mix for 2 minutes. It’s very important to stir well otherwise you will end up with small blobs of pumpkin or spice that make eating unpleasant. Scoop batter into a mini loaf pans.

Bake at 350° for 35-45 minutes. Remove from pan after ten minutes of cooling. Cool for 1 hour before serving.

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