Gluten Free Pumpkin Bread (Also Egg and Dairy Free)


Gluten, egg, soy and dairy free recipe!!


2.5 tbsp ground flax mixed with 3 tbsp warm water
¾ cup coconut sugar, plus more for sprinkling
1/3 cup plus 3 tbsp unsweetened applesauce
1 cup unsweetened pumpkin puree (not pumpkin pie filling)
1 tbsp vanilla extract
½ cup melted coconut oil, plus more for brushing
2 cups oat flour  (or 1 c almond flour + 1 c coconut flour) or gluten free flour (mixture of sorghum, coconut and tapioca flours)
2 tsp gluten free baking powder or arrowroot powder
1 tsp baking soda
1 tsp nutmeg
2 tsp cinnamon
½ tsp sea salt

Preheat the oven to 350 degrees. Lightly oil a 9×4 inch loaf pan.
Combine the flax-water mixture in a large bowl, set aside for a couple of minutes. Add the sugar and combine until the mixture is a little frothy. Add all of the applesauce, pumpkin puree, vanilla and oil and stir until combined.
Sift the flours, baking powder, baking soda, cinnamon and sea salt in a medium sized bowl. Add the wet mixture to the dry mixture and stir just until combined (now would be a good time to add 1 cup of chocolate chips or nuts if you like them in your pumpkin bread).
Pour batter into the prepared loaf pan and sprinkle the top with a handful of sugar. Place in the oven and bake for 20 minutes. Remove from the oven and brush with some melted coconut oil. Bake for another 15-18 minutes – or until tested with a knife.
Let cool in pan on a wire rack. Cut into slices and enjoy.


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