Gluten-Free Pumpkin Bread
There’s nothing like a great slice of pumpkin bread at the holidays! This one is gluten-free, low carb, moist, high in nutrients and won’t break the health bank! Pumpkin is a great source of vitamin A and the phytochemicals lutein and zeaxanthin (great for helping age-related macular degeneration and cataracts). Packed with fiber and flavor, it’s worth the extra carbs for a treat.
Gluten Free Pumpkin Bread
A heathy gluten-free low carb pumpkin bread
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Ingredients
- 1 cup organic almond flour
- 1 cup organic tiger nut flour
- 1/4 cup organic coconut flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp sea salt
- 4 large pastured or organic eggs
- 1 1/4 cup organic pumpkin puree
- 1/4 cup organic maple syrup
- 1/3 cup organic coconut oil
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 325 F.
- Combine all dry ingredients and set aside.
- In a medium bowl, whisk together eggs with pumpkin puree, maple syrup, coconut oil and vanilla.
- Slowly pour wet ingredients into dry ingredients and blend till combined.
- Pour mixture into a greased loaf pan (or lined with parchment paper) and refrigerate for 30 minutes.
- Bake for 50-60 minutes or until middle comes out clean with a toothpick.
- Let sit for 10 minutes and remove from pan. Slice and enjoy!
- Add-ins: ½ cup nuts of choice or dark chocolate chips or pumpkin seeds for decoration.
Nutrition
Calories: 213kcalCarbohydrates: 13gProtein: 7gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 62mgSodium: 221mgPotassium: 96mgFiber: 4gSugar: 6gVitamin A: 4063IUVitamin C: 1mgCalcium: 66mgIron: 2mg
Tried this recipe?Let us know how it was!
