Pumpkin Bread

This delicious, moist pumpkin bread is a wonderful treat. Enjoy it with family or friends on a cozy weekend or make it for yourself and store the leftovers in a freezer-safe bag or container and defrost a slice when you wish to enjoy it. 

Pumpkin is a rich source of B-vitamins such as folates, niacin, thiamin, and pantothenic acid and minerals like calcium and potassium. Pumpkin also contains immune-boosting properties which can help the body stay strong and ward off common colds and flus that may be going around.

Pumpkin Bread

Ingredients:

• 1 cup pumpkin puree or 3 cups peeled, deseeded, and diced pumpkin
• 3/4 cup maple syrup
• 1/3 cup light coconut milk
• 1 tsp alcohol-free vanilla extract 
• 1 3/4 cups gluten free oat flour
• 1/2 cup brown rice flour
• 2 tsp baking powder
• 1 tbsp pumpkin pie spice 
• 1-2 tbsp pumpkin seeds (optional)

Directions:

If using fresh pumpkin, place the diced pumpkin in steamer or colander set over a pan of boiling water. Cover with a lid and steam for 10-15 minutes until tender. Remove and cool completely.

Place the pumpkin in a blender and blend until smooth. Measure out 1 cup of pumpkin puree and leave the rest for another recipe.

Preheat oven to 350F/180C. Grease an 8- or 9-inch loaf pan with coconut oil or line with parchment paper. Set aside.

In a medium-sized bowl, add the pumpkin puree, maple syrup, coconut milk, and vanilla. Whisk until uniform.

In another bowl, whisk together the oat flour, brown rice flour, baking powder, and pumpkin pie spice. Whisk until uniform and lump-free.

Pour the wet ingredients into the dry. Stir until evenly mixed. The batter should be very thick but pourable.

Pour the batter into the prepared baking tin and top with pumpkin seeds (if using). Bake for 50-60 minutes, until browned on top and toothpick inserted comes out clean.

Cool for 5 minutes in the baking tin, then gently remove and place on a wire rack to cool completely. Slice and serve. 

Serves 4-6

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This item posted: 16-Oct-2020