Healthy Pumpkin Bread

This moist and filling pumpkin bread recipe from cookieandkate.com Is not only delicious, 1/8 of the loaf is only 185 calories (if made with whole wheat flour as the original recipe requires). No idea how my tweaks change the calorie count but I’d bet my bottom dollar this gluten-free version is more nutritious!

I save time by using a food processor but you can use a bowl and whisk if you don’t have one.

INGREDIENTS

  • 1/3 cup melted coconut oil
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 can pumpkin pureé
  • 1/4 cup milk or water (I used unsweetened almond milk)
  • 1 1/2 tsp pumpkin spice blend (I used 1/2 tsp ginger, 1 tsp cinnamon, dash of cloves)
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3/4 cups Bob’s Red Mill 1-to-1 all-purpose gluten free flour
  • 1/2 cup almond flour
  • 1/2 cup buckwheat flour (did you know buckwheat is not a grain and actually comes from a fruit seed related to rhubarb? fun fact!)
  • Optional mix-in: cacao nibs (approx 1/4 cup or a handful)

INSTRUCTIONS

  1. Preheat oven to 325 degrees F. and grease a 9×5 inch loaf pan.
  2. In food processor, whirl maple syrup and oil together. Add 2 eggs and whirl again to mix. Then add pumpkin pureé, milk, spice baking soda, vanilla and salt. Whirl until blended.
  3. Dump food processor ingredients until medium sized bowl and add the flours to it, mixing carefully with large spoon or spatula, just until combined. Some lumps are ok. Add mix-ins, if using.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  5. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. (My oven runs hot so the bread was done in 50 minutes. Best to check 45 minutes in so it doesn’t over cook!) Let bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack (loosen edges of bread by running a butter knife along the edges if necessary). Let cool 20 minutes before slicing.

Check what season you’re in. Is it autumn? Perfect. Is it summer, spring, or winter? Who cares? This bread is healthy and delicious in every season!

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