Pumpkin Bread recipe (Gluten-Free)

Pumpkin Bread recipe (Gluten-Free)

  • 3 Eggs
  • ½ Cup Coconut Oil, melted
  • 1 Cup Organic Apple Sauce
  • 1/3 Cup Organic Agave Nectar or Honey
  • 1 Can Organic Pumpkin Puree
  • 1 Tblsp Vanilla Extract
  • 2 Tblsp Cinnamon, ground
  • ½ tsp Cloves, ground
  • 1 Tbslp Ginger, ground
  • 1 tsp
  • Sea Salt
  • 2 tsp Aluminum-free Baking Powder
  • 2 tsp Baking Soda
  • 1 Orange, grated zest and juiced
  • 2 Gluten free flours:
  • 2 Cups Bob’s Red Mill Gluten-free Flour
  • OR
  • 1 & 1/2 cups Brown Rice Flour
  • ½ cup Chick Pea Flour

Preheat oven to 350 degrees. Grease glass, loaf size baking dish with some
coconut oil.

Blend together with a hand blender the eggs, coconut oil, blackstrap molasses,
applesauce, vanilla, orange zest and juice.

Blend in separate bowl rice flour, chickpea flour, salt, spices, baking powder and
baking soda.

Gradually stir in the dry ingredients into the wet mixture. Use a hand blender
and make sure there are no lumps. If the mixture is not sweet enough for your
liking, you can add in a few drops of liquid vanilla stevia.

Pour the mixture into the greased glass baking dish. Bake at 350 degrees F for 70-
75 minutes. Cool and remove from pan.

You can also make muffins by reducing heat to 325 degrees and baking for 20-22
minutes.

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Sally Kravich

M.S. Holistic Nutrition
Iridology
Author & Speaker
Body & Soul Nutrition

New York + 1-212-946-1623
Los Angeles + 1-310-285-3528

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Harper’s Bazaar, Marie Claire, Essence, Natural Health, Better Nutrition, Dateline, Donny&Marie, W.B. News, WOR Radio NYC, KPFK Radio LA, The Hair Bible, Take it to Heart, and Self-Seduction. You will also find her referenced in upcoming books in Fall 2011 as the nutritional expert on foods for children and a beauty book.