Gluten-Free Pumpkin Bread

This is a perfect bread to make during the fall – winter months when there is plenty of fresh pumpkin. I always use fresh pumpkin, just peel, steam and place in food processor, and then freeze in small freezer bags for future use. This delicious bread also makes a yummy toast, just spread your favourite nut butter on top, add cheese or home made jam.

Makes 24 slices, depending on thickness of the slice


3 tbsp. GF ground flax + 4tbsp. warm water (set aside for 5 minutes)
½ cup pure maple syrup
1 organic medium size apple, peeled and finely grated
1 cup pumpkin puree, (steam peeled pumpkin until tender and process in food processor) if you can find canned pure GF pumpkin puree you can use that.
1 tbsp. pure vanilla
½ cup room temperature coconut oil
2 cups all purpose GF flour
1 tsp. organic GF ground cinnamon
2 tsp. GF aluminum free baking powder
1 tsp. GF baking soda
½ tsp. sea salt
½ cup raw pumpkin seeds


Preheat oven to 350 F and place parchment paper on the bottom of 5 x 11 inches bread pan or equivalent
In a medium size bowl combine flax mix, maple syrup, apple, pumpkin puree, vanilla and coconut oil
In another bowl mix flour, cinnamon, baking powder, baking soda and sea salt.
Add dry ingredients to wet and gently mix well, then pour batter into bread pan and top with raw pumpkin seeds. Press seeds slightly in to the batter.
Bake for 35 - 40 minutes or until toothpick comes out clean, cool in the pan then remove with parchment paper and slice.

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