Gluten-Free Pumpkin Bread

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Average Rating: 4 | Rated By: 1 users

This is a wonderful bread to make during the cooler weather months when there is plenty of fresh pumpkins available. I always use fresh pumpkin, just peel, chop, steam and place in a food processor. Pumpkin puree freezes well for future use. This delicious gluten-free pumpkin bread also makes a yummy toast, just add your favourite nut butter, cheese or jam.

Ingredients

  • 3 Tbsp. GF ground flax + 4 Tbsp. warm water (mix and set aside for 15 minutes)
  • ½ cup pure maple syrup
  • 1 medium size apple, peeled and finely grated
  • 1 cup pumpkin puree, (steam peeled pumpkin until tender and blend in a food processor until creamy) or you can use canned GF pumpkin puree
  • 1 Tbsp. pure vanilla extract
  • ½ cup coconut oil, melted
  • 2 cups all purpose GF flour blend
  • 1 tsp. GF ground cinnamon
  • 2 tsp. GF aluminum free baking powder
  • 1 tsp. GF baking soda
  • ½ tsp. sea salt
  • ½ cup raw pumpkin seeds
  • Instructions

  • Preheat oven to 350 F and line a 5x11-inch bread pan with parchment paper
  • In a medium-size bowl combine flax mixture, maple syrup, apples, pumpkin puree, vanilla and coconut oil
  • In separate bowl mix together flour, cinnamon, baking powder, baking soda and salt
  • Add wet mixture into dry ingredients and gently mix. Pour batter into bread pan and top with raw pumpkin seeds. Press seeds slightly into the batter
  • Bake for 35 - 40 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan


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