‘Tis the season for all of the yummy fall baked goods! What better time to spend in the kitchen baking and cooking than in the fall?! Really! There are so many fun flavors and food choices that leave the baking possibilities endless! And of course, it’s PUMPKIN season! Like many others, pumpkin is by far my favorite ‘fall’ food to bake with. It’s so versatile meaning you can add a lot of different toppings/flavors/foods to it AND you can both bake and cook with it!
Today I am kicking off this cozy fall season by sharing with you my “Gluten Free Pumpkin Bread”. Not only is this bread Celiac friendly, but it is also dairy free, egg free, and has no butters or oils! You guys know how I like it, so this recipe isn’t any different!
Gluten Free Pumpkin Bread
*makes 1 loaf*
½ cup of plain, unsweetened applesauce
1 cup of coconut sugar
1 cup pumpkin puree
2 flax eggs
1 ½ cups of gluten free all purpose flour (I use Bob Red’s Mill)
2 teaspoon of ground cinnamon
½ teaspoon of ground ginger
¼ teaspoon of ground nutmeg
¼ teaspoon of ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Preheat the oven to 350 degrees F.
Grease an 8-9” loaf pan and set aside.
Combine all wet ingredients (applesauce, pumpkin puree, flax eggs) into a bowl and gently stir to combine.
In a separate bowl, combine all dry ingredients (coconut sugar, gluten free flour, cinnamon, ginger, nutmeg, cloves, baking soda and powder, and salt). Stir to combine.
Add the wet ingredients into the bowl to combine with the dry ingredients; make sure to not over mix the batter or else the loaf will become tough.
Pour batter into prepared loaf pan and bake for 45-55 minutes or until there is no crumbs when poked with a tooth pick.
Let cool, slice, and enjoy!
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