Pumpkin Bread Recipe
This pumpkin bread recipe is gluten, sugar, dairy & preservative free. The spectacular smell of freshly baked bread that flows through the house while this loaf bakes, is literal heaven.
Servings 10
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1 tbsp apple cider vinegar
- ⅓ cup almond milk
- 2 tbsp coconut oil
Dry Ingredients
- ¼ cup coconut flour
- ¼ cup buckwheat flour
- ¼ cup coconut sugar
- 1 tsp baking powder
- 1 tsp salt
Instructions
Pumpkin Puree
- Preheat your oven to 180C and prepare a baking sheet.
- Slice pumpkin in half and then into quarters. Place on the baking sheet, skin side up and bake for 30-40 minutes until completely cooked through and soft.
- Remove pumpkin from the oven and allow to cool slightly so that you can safely handle. Use forks or a spoon to flip the pumpkin pieces over and scoop out the soft inside.
- Measure out the required one cup for this recipe and store the rest for later or use to make my delicious pumpkin soup recipe found under "savoury" on this site.
Pumpkin Bread Recipe
- Combine coconut flour, buckwheat flour, coconut sugar, baking powder and salt, in a mixing bowl and set aside.
- In a separate bowl, whisk the eggs with apple cider vinegar and almond milk.
- Add the pumpkin puree and coconut oil to the mixture and combine.
- Transfer the batter to a loaf pan lined with baking paper and use the back of a spoon to smooth the top. Bake for approximately thirty minutes or until a skewer inserted to the middle of the loaf, comes out clean.
- Remove from the oven and allow to cool for at least ten minutes before removing from the pan and transferring to a wire cooling rack.
- Slice into ten pieces and serve straight away or store for later.
