Pumpkin Bread (Gluten Free)


Imagine waking up with a slice of this pumpkin bread, paired with your favorite cup of coffee on a weekend morning with a warm fire crackling away. That’s my idea of a perfect moment. Well, either that or in the middle of a beautiful meadow!

One of my favorite things to make growing up was pumpkin bread. Actually, one of my first recipes shared on my blog was a classic family recipe I used (shhh- this post might be still hiding in the archives in all of it’s iphone photo glory!).

Such fond memories come to mind…it’s been a staple in my kitchen for as long as I can remember and one of my favorite ways to enjoy the fall season.

This recipe is a fresh take on a classic. It’s perfectly moist and the topping…don’t get me started. I hope you enjoy this bread as much as I have and find ways to savor this stunning Autumn season we’re in.

PS – I’m adventuring in NYC this week, love to have you follow along over on Instagram!

 

Pumpkin Bread (Gluten Free)

Imagine waking up with a slice of this bread, paired with your favorite cup of coffee on a weekend morning with a warm fire crackling away. That’s my idea of a perfect moment. This version is gluten free and mostly refined sugar free. It doesn’t get much better than this!
 
 
Servings: 1 loaf

Ingredients

  • 232 g 1 cup canned pure pumpkin
  • 150 g 2/3 cup butter, softened
  • 2 eggs
  • 1 egg yolk
  • 185 g 1 1/4 cups coconut sugar
  • 1 teaspoon vanilla
  • 1 teaspoon dark rum or sub extra vanilla
  • 130 g ½ cup sour cream
  • 55 g ½ cup almond flour
  • 215 g 1 ½ cup gluten free 1 to 1 flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon cinnamon
  • ½ teaspoon cloves

Topping:

  • 2 tablespoons buckwheat flour
  • 40 g ⅓ cup walnuts
  • 65 g ⅓ cup brown sugar
  • Pinch sea salt
  • ¾ teaspoons cinnamon
  • ¼ teaspoons cloves
  • 60 g 1/3 cup of oats
  • 92 g ⅓ cup + 1 tablespoon butter, cubed

Instructions

  • Preheat the oven to 350 F.
  • In a mixer, cream butter for 1-2 minutes till light and smooth.
  • Add pureed pumpkin, continuing to mix. Add eggs and egg yolk one at a time, beating after each addition.
  • Mix in sugar, vanilla, and rum.
  • In a separate bowl, mix almond flour, gluten free flour, baking powder, baking soda, and salt.
  • With mixer on low, alternate dry ingredients and sour cream: add a ⅓ cup at a time of the flour mixture and 2 tablespoons at a time of the sour cream to the pumpkin mixture.
  • Pour into a well greased bread pan.
  • To prepare topping: In a food processor, lightly pulse (2-4 times) flour, nuts, brown sugar, salt, cinnamon, cloves and 1/3 cup oats. Pulse in butter until no dry spots remain.
  • Use a knife to push the topping ingredients into the bread to make a marbled effect.
  • Cook for at least 50 minutes or until toothpick inserted comes out clean.

 

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