Photo: Belén Fleming of Belu Photography
It can be difficult to find good substitutes for baked goods when following a grain-free diet. I love pumpkin bread and was determined to create a grain-free and refined-sugar-free recipe that would satisfy my memories of fall treats. I baked many loaves before landing on the perfect combination of ingredients that produce a similar texture and taste to a loaf with traditional ingredients. Even if you are not following a grain-free or gluten-free diet, you might just love this healthier pumpkin bread.
Grain-Free Pumpkin Bread
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp. baking soda
- 1/4 tsp. sea salt
- 1 Tbsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. cloves
- 3 eggs
- 3/4 cup canned pumpkin
- 3/4 cup pure maple syrup
- 2 Tbsp. melted butter or coconut oil
Preheat the oven to 350 F. Lightly grease a 1 pound loaf pan with butter or coconut oil. Sift together almond flour, coconut flour, baking soda, sea salt, cinnamon, ginger and cloves. Set aside. Place eggs in the mixing bowl of an upright mixer, and blend on high for 3 minutes until frothy. Add pumpkin and maple syrup; mix well. Add the sifted dry ingredients; mix until combined. Pour the batter into the prepared loaf pan. Bake for 60–65 minutes or until done. Let cool. Slice, and serve.
Emily Maxson is a Plymouth food blogger and author of Emily’s Fresh Kitchen Cookbook. For more recipes, visit emilysfreshkitchen.com or follow her on Instagram @emilysfreshkitchen.
