Gluten Free Pumpkin Bread
Pumpkins, pumpkins everywhere. I like to celebrate the fall season with PUMPKIN, (you may have figured that out by now). Each time I have brought a pumpkin treat to a women’s event this year, I am asked whether or not it is gluten free. So, I have experimented with a new recipe that I just received from a friend and adjusted a few things to make a delicious gluten free, high protein, low sugar alternative to the conventional Pumpkin Bread that I make this time of year. For quick access to a few of my other favorite pumpkin recipes click here for Pumpkin Cinnamon Rolls, Pumpkin Oatmeal Cookies(Gluten Free version available in the same post) and Pumpkin Pie Cake. I just made this Pumpkin Pie Cake for my women’s bible study group and substituted a box of Trader Joes Gingerbread cake mix in place of the yellow cake mix and it was absolutely 100% tastier. So here is my newest pumpkin creation. Hope you like it! Enjoy!
Gluten Free Pumpkin Bread
Ingredients
1 ½ cups almond meal flour (or your favorite gluten free flour blend)
1 ½ cups organic oats
3 Tablespoons flax meal
1 Tablespoon hemp seed
1 Tablespoon chia seed
¼ cup whey based protein powder (vanilla or pumpkin flavored)
¼ cup brown sugar or honey
1 Tablespoon baking powder
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
2 eggs
3 Tablespoons almond milk
2 Tablespoons coconut oil
1 cup pumpkin puree
¾ cup unsweetened applesauce (I used homemade apple butter)
⅓ cup raisins
⅓ cup slivered almonds
Mix together all dry ingredients in a large bowl. Mix together all wet ingredients in a small bowl. Pour wet ingredients over dry ingredients and stir until moistened throughout. Add nuts and raisins and stir just a bit to blend in. (This pumpkin bread is not as sweet as conventional pumpkin bread so feel free to add an extra ¼ cup brown sugar or honey if it suits your taste). Bake 350 degrees for 45-50 minutes if using small pans and 60 minutes if using a regular loaf pan. This can also be made into muffins and you would reduce the baking time to 25-30 minutes. This bread is moist and delicious served with almond or peanut butter spread on top of your slice. Invite some friends over and enjoy a nutritious pumpkin treat.
- Ingredients
- 1 ½ cups almond meal flour (or your favorite gluten free flour blend)
- 1 ½ cups organic oats
- 3 Tablespoons flax meal
- 1 Tablespoon hemp seed
- 1 Tablespoon chia seed
- ¼ cup whey based protein powder (vanilla or pumpkin flavored)
- ¼ cup brown sugar or honey
- 1 Tablespoon baking powder
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 2 eggs
- 3 Tablespoons almond milk
- 2 Tablespoons coconut oil
- 1 cup pumpkin puree
- ¾ cup unsweetened applesauce (I used homemade apple butter)
- ⅓ cup raisins
- ⅓ cup slivered almonds
- Mix together all dry ingredients in a large bowl.
- Mix together all wet ingredients in a small bowl.
- Pour wet ingredients over dry ingredients and stir until moistened throughout.
- Add nuts and raisins and stir just a bit to blend in.
- This pumpkin bread is not as sweet as conventional pumpkin bread so feel free to add an extra ¼ cup brown sugar or honey if it suits your taste.
- Bake 350 degrees for 45-50 minutes if using small pans and 60 minutes if using a regular loaf pan. This can also be made into muffins and you would reduce the baking time to 25-30 minutes.
To spice up your fall season here are four of my Fall Favorites………
For snacking try this high fiber high antioxidant treat-Goldenberries (I buy mine at Costco).
For my morning smoothie I add ¼ cup pumpkin puree.
For a fun sprinkle on everything; coffee, oatmeal, my smoothie I use pumpkin pie spice from Trader Joes.
My best new kitchen item (a gift from a friend for my birthday) this awesome spatula and spoon all in one called Supoon made by Dreamfarm.
What is your new favorite treat or gadget ?
