Thursday, December 20, 2012

Gluten Free Pumpkin Bread

I am so excited to share this delicious and healthy recipe with you!  This recipe is from the December 2012's Delicious Living Magazine.  I have found that most gluten free bread recipes are on the dry side, this one is moist and oh so yummy!  You should try it even if you don't need to eat gluten free!

The recipe calls for 3/4 cup of sugar, but I used maple sugar instead to make it a little healthier. Also, I didn't have baking soda, so I used 2 times the amount of baking powder.  This recipe is exactly how I made it.
Here is what you need...

4 cups of almond meal
3/4 cup of maple sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
3 eggs
1/4 cup of grapeseed oil
1 cup of organic pumpkin
1 teaspoon of pumpkin spice
1/4 cup of chopped pecans

Preheat oven to 350 degrees
Coat a 4x8 loaf pan with butter
In a large bowl, combine almond meal, sugar, baking powder and salt.
In a medium bowl, whisk eggs with oil and then add pumpkin and spices.

Add wet ingredients to dry and mix well

Pour into loaf pan, top with chopped pecans and bake for 40 to 50 minutes...until top feels firm.  

Wrap leftovers in foil and store in the refrigerator.

We warmed up our leftovers in the oven with a little butter and it was AMAZING!!!  


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