I usually keep things very organized. I’m a serial to-do list maker and planner. But sometimes my pantry can get a little bit hectic; I’ll throw an ingredient in there and not see it for another 5 months.
When I moved 2 weeks ago I found 3 cans of pumpkin that never got baked into a pie, custard or pudding. I know it’s not at all the season for pumpkin desserts but there are some things I can’t turn down and a good slice of pumpkin bread is one of those.
My one warning with this recipe(and most gluten-free recipes for that matter) would be not to taste the batter. The batter will taste terrible because raw chickpea flour and coconut flour have weird tastes to them. However, once fully cooked, the funny flavor goes away and all you’ll be able to taste is spices and pumpkin.
Gluten-Free Pumpkin Bread
Prep time: 15 minutes
Cook time: 60 minutes
Ingredients(Makes 1 loaf):
- 1 1/2 cups chickpea flour
- 6 Tablespoons coconut flour
- 3/4 cup cane sugar
- 1/4 cup brown sugar
- 3/4 cup pumpkin puree
- 4 eggs
- 6 Tablespoons oil
- 1/2 cup water
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 2 Tablespoons brown sugar for topping
Method:
- Preheat your oven to 350 degrees.
- In a large bowl sift together the chickpea flour and coconut flour and set aside.
- In a separate bowl beat together the remaining ingredients until well mixed.
- Combine the wet and dry ingredients and beat together. Slowly incorporate the water while beating until all of the ingredients are mixed together.
- Grease the bottom and sides of a 8-inch loaf pan.
- Pour the batter into the loaf pan and shake it gently to level the top.
- Sprinkle the remaining brown sugar on top of the batter in a thin layer.
- Bake for 60 minutes or until the center of the loaf is baked through.
- Remove from the oven and let cool completely before slicing.
Christopher Columbus discovered America.
I discovered that you can make a moist and delicious pumpkin bread that’s gluten and grain-free. Not to belittle Mr. Columbus’ achievement, but I think that’s pretty damn good.
Maybe I’m just a little too excited because I wasn’t sure this could be done. A few hours before I pulled this loaf out of the oven, it was literally just a bunch of almonds and a whole pumpkin. Not pumpkin puree. Not almond meal. Just the raw ingredients.
After roasting + pureeing the pumpkin and grinding the almonds, I threw these ingredients together and hoped for the best. Luckily, the best is what I got. This pumpkin bread is sweet, soft, moist(I hate that word but it really is) and spicy. It’s one of the best pumpkin breads I’ve had ever; it just happens to be gluten-free.
Almond Flour Pumpkin Bread
Prep time: 10 minutes
Cook time: 75 minutes
Ingredients(Makes 1 loaf):
- 2 cups almond flour
- 3/4 cup brown sugar
- 3/4 cup pumpkin puree
- 4 eggs
- 6 Tablespoons oil
- 1/4 cup tapioca starch(or corn starch)
- 1/4 cup water
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- pepitas to garnish(optional)
Method:
- Preheat your oven to 350 degrees.
- Add all of the ingredients except for the pepitas into a large bowl and mix until fully combined. Stir extra well to ensure there aren’t any clumps.
- Grease a medium-sized loaf pan and pour the batter in.
- Bake for 75 minutes or until the center is cooked through.
- Remove and let cool for an hour before removing from the pan.
On top I spread a little(or a lottle) ginger jam. Have you seen this stuff? It’s made by Ginger People; it’s basically crystallized ginger made into a jam, and it’s heaven. A little goes a long way, though, which is why that jar has lasted me almost 2 years. This would also be good with pumpkin butter, cream cheese, peanut butter, or plenty of other spreads.
