Grain-Free Pumpkin Bread

Pumpkin season is here! For some, it may be a bit too early and for others, it didn’t come soon enough. Either way, everywhere you look, there are pumpkin flavored food items – we even saw pumpkin flavored Oreos, while that doesn’t tempt us, we are definitely pro pumpkin but only the real version. There are many health benefits to this orange squash.

Health Benefits:

1.) Beta Carotene – this is what gives the pumpkin it’s beautiful orange flavor. It is also a powerful antioxidant that the body converts into Vitamin A. Most of us know that V-A is good for eyesight but is also helps delay aging, body degeneration and has been shown to reduce the risk of certain types of cancer.

2.) Fiber – we are supposed to get about 25-30 grams of fiber a day. Most of us get about half of that. So if eating a slice of this delicious pumpkin bread can help us increase that – then bring it on!

3.) Immune System – Pumpkin is a good source of Vitamin C which we all know supports our immune system. And beta-carotene, which gets converted into Vitamin A triggers the body to create more white blood cells which fight off infection.

The body is an amazing thing, isn’t it?! And it is so wonderful how we can use food to aid in healing or even prevent disease.

Now on to the recipe! It is completely grain and gluten free but is still moist and delicious!

Grain-Free Pumpkin Bread

• Author: www.sageandcelery.com
• Prep Time: 15-20 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-65 minutes
• Yield: 6-8 slices 1x
• Category: Breakfast, Brunch, Snack, Dessert, Recipe

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Description

This grain and gluten-free Pumpkin bread will get you ready for fall!

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Ingredients

Units USM Scale 1x2x3x

For the bread:

Dry Ingredients:

1 3/4 cup almond flour

1/4 cup tapioca flour

1/3 cup coconut sugar

1 tsp. baking powder

1 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1 tsp. ground cloves

1/4 tsp. ground nutmeg

1/4 tsp. salt

Wet Ingredients:

1/3 cup coconut milk

1 cup pumpkin puree (not pumpkin pie filling)

2 large eggs

1 tsp. vanilla extract

For the crumble:

1/4 cup oat flour (can make your own by putting oats in a food processor or blender)

1/8 cup coconut sugar

1/2 tsp. ground cinnamon

1 Tbls. cold grass-fed butter

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Instructions

1.) Preheat your oven to 350°. Line an 8 x 4-inch loaf pan with parchment paper and set aside.

2.) In a large bowl, add all the dry ingredients and whisk together to combine and remove any remaining clumps.

3.) In a small bowl, add all the wet ingredients and whisk together to combine. Fold wet ingredients into the dry ingredients and stir to combine. Pour into prepared loaf pan and set aside.

4.) To prepare the crumble, add the oat flour, sugar, cinnamon into a bowl, and whisk to combine. Using a pastry cutter, cut the cold butter into the dry ingredients until the butter is in small pea-sized pieces.

5.) Sprinkle the crumble on top of the pumpkin bread batter and place in the oven and bake for 40-45 minute (see notes). Insert a toothpick into the middle of the loaf to see if it is done. If the toothpick is clean or only has a few crumbs on it, it is ready.

6.) Allow the bread to cool in the pan for 10-15 minutes and then place on a wire cooling rack to finish cooling. Enjoy!!

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Notes

The butter needs to be cold before you make the crumble.

When you test the bread, be sure to insert the toothpick in the middle of the loaf. If a few crumbs come out – that is fine. However, you don’t want a lot of crumbs or batter sticking to the toothpick. Another way to check for doneness is if you press in the center of the loaf and it springs back i.e. there is not an indention of your finger left. If it is no done, add a few minutes and test again.

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