Thanksgiving is just around the corner and I have been inspired to make and bake everything with pumpkin! Many of us have been accustomed to pumpkin breads that are made of wheat, sugar, eggs and dairy – which are all unhealthy for us. Here’s the good news – Gluten, Dairy, Egg and Refined Sugar Free baking is totally possible and oh so delicious. I made this pumpkin bread this week, and our family just can’t get enough of it. It’s perfect with Sunbutter/Almond butter or honey for breakfast or as a snack.
Enjoy the recipe!
1 cup quinoa flour (you can buy this or grind quinoa in a vitamix to make the flour. If you don’t have quinoa flour, an option is to use all oat flour = 2 cups oat flour)
1 cup oat flour (same as quinoa, you can use store bought flour or grind your own)
sprinkle of sea salt or Himalayan salt
1 tsp. baking soda
1 Tspn. pumpkin spice or cinnamon
1 tsp. vanilla extract (optional)
1 1/4 cup unsweetened almond milk or other non dairy milk
1 cup organic pumpkin puree (you can buy this from a can or make your own)
Preheat oven to 375F
Grease a magic loaf bread pan or other small sized bread pans with coconut or avocado oil
Mix the dry ingredients in a medium bowl
Pour in the rest of the ingredients and mix well
Pour batter into the bread pan
Bake for about 40-45 minutes or until a fork comes out clean.
Let sit for 10-15 minutes to cool off. Cut into slices and enjoy! I love toasting the slices in the toaster for an even crunchier experience. You can store in the fridge for 3-5 days.