Pumpkin (winter squash) is a wonderful source of carotenes. Diets rich in carotenes offer protection against type 2 diabetes and many cancers.

Gluten Free Pumpkin Bread

I’ve been promising this post for quite some time. Yes, it’s a bit late;) However, what happened to October? Indeed, it has come and gone, but that’s quite alright because this recipe is equally divine for when our clocks turn back one hour. I know many people detest daylight savings (less daylight hours), but why not use it to our advantage and start working on all those recipes we’ve been meaning to try out. Now that we will have more down time inside, let’s use our halloween pumpkins for purée and whip up this delicious bread recipe! In fact, this dessert would be great for a “friendsgiving” celebration, fall picnic or even Thanksgiving. So get out your loaf pan, your largest knife for butchering those pumpkins and your cozy fall spices, this healthy recipe is one you’ll most certainly enjoy.

It definitely wouldn’t be the autumn season without Pumpkin Bread and why not make it healthy (and therefore, guilt-free) by using ingredients like coconut sugar, brown rice flour and flax! Yes, these are the secret to making gluten-free, guilt-free pumpkin bread. My favorite part about this bread is that it isn’t overly sweet. In light of this, I will drizzle a bit of raw honey or spread my favorite pumpkin seed butter on top when serving. Imagine pumpkin on top of pumpkin–it just doesn’t get any better than this! And because this “dessert” is healthy, there is no harm in having two pieces. Full of fiber, protein, and immune boosting spices, no need to feel guilty about enjoying this home-baked delicious dessert, made from real food ingredients!

Related Posts:

Pumpkin Pie Cupcake Recipe (GF & Dairy-Free)

Pumpkin Sweet Potato Soup with Fresh Sage and Turmeric + The 411 on Turmeric (a.k.a. Curcumin)

Nutrition Facts

Pumpkin (winter squash) is a wonderful source of carotenes–the more vibrant the color, the richer the concentration. They are an excellent source of vitamin C and B1, folic acid, pantothenic acid, potassium, and dietary fiber. Even more, it is an excellent source of vitamin B6 and niacin. Diets rich in carotenes offer protection against type 2 diabetes and many cancers.

Coconut contains lauric acid, a health promoting fat, which the body converts into a very beneficial compound that is both antiviral, antibacterial, and antiprotozoal. Basically, coconut destroys a wide variety of disease-causing organisms.

Maple Syrup is a great source of manganese, which is important in energy production and antioxidant defenses. It also has zinc, which keeps the immune system healthy.

Cinnamon is excellent for regulating blood glucose, which is helpful to those with type 2 diabetes. It is also useful for the common cold, influenza, and frostbite. Always choose Ceylon cinnamon, which is true cinnamon.

Gluten Free Pumpkin Bread

• 1 cup pure organic pumpkin puree (you can make your own by steaming pumpkin for 20 minutes or until soft). I like to use sugar pie pumpkins.
• ¼ cup melted coconut oil
• ¼ cup + 2 tablespoons pure maple syrup
• ¼ cup + 2 tablespoons coconut sugar
• 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisked together, set for 5 mins)
• 1 teaspoon pure vanilla extract

• 2 cups gluten free oat flour (or millet or brown rice flour)
• ½ cup almond meal
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon Ceylon cinnamon (true cinnamon)
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt

Instructions:

1. If steaming fresh pumpkin, bring water to boil in steam pot and steam one small pumpkin (or half a large) for 20 minutes or until falling apart.
2. Preheat oven to 350°F. Line loaf pan with greased parchment paper. Set aside.
3. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
4. In the same bowl, add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until there are no lumps and the flour is incorporated.
5. Pour batter into prepared loaf pan and spread into an even layer. Bake for 50-65 minutes depending on the size of your loaf pan.* Test with a toothpick into the center of the loaf. The toothpick should come out clean when the loaf is done.
6. Allow to cool on a cooling rack for 1 hour, or until completely cool. Lift out, slice and enjoy!

*Tip: Save your pumpkin seeds to make roasted cinnamon spice pumpkin seeds.

Happy Autumn and Happy Health!

Kristin