Gluten Free Pumpkin Bread

Gluten-Free Pumpkin Bread: A Dairy-Free Delight!

Author: Mama Z

Prep time: 20 mins

Cook time: 50 mins

Total time: 1 hour 10 mins

Serves: 3 loaves

Ingredients

Unrefined (no propellant) coconut oil or olive oil cooking spray
½ cup grass-fed butter
½ cup raw organic coconut oil
3 cups organic coconut sugar, or 2 cups Grade A Dark Amber maple syrup or Christmas Cookie Blend*
4 pasture-raised organic eggs
1 (15-ounce) can organic pumpkin puree
2 ¾ cups all-purpose gluten-free flour
¾ cup coconut flour
2 teaspoons baking soda
1 ½ teaspoons freshly ground pink Himalayan salt or sea salt
3 teaspoons organic pumpkin pie spice
⅔ cup purified or distilled water

Supplies:

Instructions

Preheat the oven to 350°F.
Lightly spray three 7 x 3-inch loaf pans with olive or coconut oil cooking spray, then sprinkle with gluten-free flour.
In a large bowl, mix the butter and coconut oil until smooth. Add the coconut sugar and mix well.
In a small bowl, beat the eggs. Add the eggs and pumpkin to the butter mixture and whisk until well combined.
In a separate bowl, whisk together the flours, baking soda, sea salt, and pumpkin pie spice.
Slowly add the dry ingredients, alternating with water, to the wet mixture. Stir until just blended.
Pour the batter into prepared loaf pans and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

Notes

*Depending on the brand of your gluten-free flour, you may find your batter looks dry. You can remedy this by adding a dash of maple syrup.

Recipe by Natural Living Family with Dr. Z & Mama Z at https://naturallivingfamily.com/gluten-free-pumpkin-bread/