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Gluten-Free Pumpkin Bread (Low-Carb)

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Description

Embrace the flavors of fall with our gluten-free pumpkin bread recipe. Crafted with a combination of low-carb flours, and with no added sugar, this bread offers a healthier twist without compromising on taste or texture. Its fluffy and light crumb, coupled with the aromatic warmth of pumpkin pie spice, captures the essence of autumn in every bite.

Ingredients

DRY INGREDIENTS

  • 1/2 cup tigernut flour, packed
  • 1/2 cup almond flour, packed
  • 4 tablespoons tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice

WET INGREDIENTS

  • 1/3 cup extra virgin olive oil
  • 260 grams baked pumpkin (1 tightly packed cup)
  • 3 pastured eggs
  • 65 grams chopped dates (approx. 3 Medjool dates)
  • 2 tablespoons inulin powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

OPTIONAL TOPPING

  • Raw honey to drizzle
  • Toasted and ground walnuts or your preferred nuts

Instructions

PUMPKIN PREPARATION (This can be done in advance, not included in the recipe timings):

  1. Preheat the oven to 400°F (200°C).
  2. Clean a Hokkaido or dessert pumpkin, halve, and remove seeds and fibrous sections.
  3. Slice and place on a baking tray. Bake for around 20 minutes or until fork-tender.
  4. Once done, peel off the skins. Measure out 260 grams for this recipe. Reserve any leftovers for other culinary uses.
  5. Note: Canned pumpkin can be substituted. If opting for canned, you might need to adjust dry ingredients due to potentially higher moisture content.

MAKING THE PUMPKIN BREAD

  1. Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper or lightly grease it.
  2. In a large mixing bowl, whisk together all the dry ingredients.
  3. In a high-powered blender, combine all the wet ingredients. Blend until the mixture is creamy.
  4. Pour the blender mixture into the dry ingredients. Using a spatula, gently fold until well combined, achieving a fluffy and light batter.
  5. Pour the batter into the prepared pan, smoothing the top.
  6. Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
  7. Remove the bread from the oven. Allow it to cool in the pan for about 20 minutes. Afterwards, transfer it to a cooling rack and let it cool completely before slicing.
  8. If desired, while the bread is still warm, drizzle with raw honey and sprinkle with toasted, ground walnuts or your choice of nuts.
  9. Store the cooled bread in an airtight container in the refrigerator for up to 3 days.

Find it online: https://creativeinmykitchen.com/gluten-free-pumpkin-bread/