Description

This gluten-free pumpkin bread has a soft, fluffy crumb, warm pumpkin spice flavor, and just enough natural sweetness from dates and tigernut flour. Made with fresh roasted pumpkin, almond and tigernut flour, and extra virgin olive oil, this is grain-free and dairy-free, yet beautifully light and cozy — the perfect coffee or tea treat.

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
3 pastured eggs
65 grams chopped dates (approximately 3 Medjool dates)
2 tablespoons inulin powder
1 teaspoon vanilla extract
Pinch of salt

Optional topping

1 teaspoon raw honey
Toasted and ground walnuts, as desired

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (180°C). Line an 8 x 3.5-inch (20 x 9 cm) loaf pan with parchment paper.
Whisk the tigernut flour, almond flour, tapioca flour, baking powder, baking soda, and pumpkin pie spice together in a large mixing bowl.
Add the extra virgin olive oil, baked pumpkin, eggs, dates, inulin, vanilla, and salt to a high-powered blender. Blend until smooth and creamy.
Pour the pumpkin mixture over the dry ingredients. Fold gently with a spatula until evenly combined and no dry flour remains.
Transfer the batter to the prepared loaf pan and smooth the top.
Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for about 20 minutes. Transfer it to a cooling rack and allow it to cool completely before slicing.
If desired, drizzle the warm loaf with the raw honey and sprinkle it with toasted, ground walnuts.

Notes

Preparing the pumpkin: Preheat the oven to 400°F (200°C). Halve a Hokkaido or another dessert pumpkin and remove the seeds and fibrous interior. Cut it into slices and bake for approximately 20 minutes, or until fork-tender. Remove the skin and measure 260 grams of pumpkin flesh. This can be done in advance and is not included in the recipe timing.

Canned pumpkin: The recipe was developed with roasted pumpkin, which is generally less watery than canned pumpkin purée. Using canned pumpkin may change the consistency of the batter and the final texture.

Sweetness: This is a gently sweetened loaf. The optional honey topping will add a little more sweetness without overwhelming the pumpkin and spice flavors.

Storage: Store the completely cooled bread in an airtight container in the refrigerator for up to three days. For longer storage, slice and freeze it with parchment paper between the slices.

Alternative to Pumpkin Pie Spice Blend: Try our Holiday Warming Spice Blend.