Pumpkin Bread (Gluten-Free, Low-Carb)

Pumpkin Bread (Gluten-Free, Low-Carb)

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.

Dry ingredients

- Tigernut flour - Almond flour - Tapioca flour - Baking powder - Baking soda - Pumpkin pie spice

Thick Brush Stroke

Check out our guide to gluten-free flours here

Wet ingredients

- Extra virgin olive oil - Baked pumpkin - Pastured eggs - Medjool dates - Inulin powder - Vanilla extract - Salt

OPTIONAL TOPPING:  - Raw honey - Toasted and ground    walnuts or your    preferred nuts

1

Clean a Hokkaido or dessert pumpkin, halve, and remove seeds and fibrous sections.

Prep pumpkin

2

Slice and place on a baking tray. Bake in a preheated oven at 200 C for around 20 minutes or until fork-tender. Once done, peel off the skins. Measure out 260 grams for this recipe.

Bake pumpkin

3

In a large mixing bowl, whisk together all the dry ingredients.  In a high-powered blender, combine all the wet ingredients. Blend until the mixture is creamy.

Mix ingredients

4

Gradually pour the blender mixture into the dry ingredients. Using a spatula, gently fold until well combined, achieving a fluffy and light batter.

Make batter

5

Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.

Bake bread

6

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.

Cool and serve

Tap the link below for full recipe and for more healthy sugar-free, gluten-free baking ideas

Tap the link below for full recipe and for more healthy sugar-free, gluten-free baking ideas