Nothing says autumn like pumpkin bread and even better that this recipe is gluten free! As the saying goes: It’s delicious and nutritious. With the addition of flax seed your family will get a boost of fiber and Omega 3 essential fatty acids to go along with the homemade-ness of moist pumpkin goodness. This recipe makes two loafs so enjoy one immediately and then freeze individual slices for a quick breakfast (or snack!) on the go.
Ingredients
2 1/2 cups gluten free flour mix*
1/2 cup ground flax seed or flax seed meal
2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon xantham gum
1/2 teaspoon salt
1 1/2 cups + 2 tablespoons honey
1 (15-ounce) canned pumpkin
1/3 cup applesauce
3 eggs, lightly beaten
1/4 cup coconut oil liquified
1/2 cup chopped walnuts (optional)
* You can use a store-bought gluten free flour mix our use the following recommended mixture: 1 1/4 cups coconut flour, 1/2 cup tapioca flour, 1/2 cup millet flour or brown rice flour, 1/4 cup gluten free oat flour
Method
1. Preheat oven to 350° (Note: temperature will be reduced to 325° after the first 10 minutes of baking).
2. Prepare 2 (9 x 5-inch) loaf pans with cooking spray and set aside.
3. Lightly spoon flours into dry measuring cups; level with a knife. Sift flours and next 7 ingredients (through salt) together into a large bowl. Combine all dry ingredients thoroughly using a whisk.
4. Combine honey, pumpkin, applesauce, and eggs in a separate large bowl; beat with a whisk until smooth. Whisk in the coconut oil.
5. Add the flour mixture to the honey mixture and stir until thoroughly combined (avoid over mixing). Fold in the walnuts.
6. Equally divide and spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 10 minutes.
7. Reduce the oven temperature to 325° and bake for an additional 50-55 minutes or until a wooden pick inserted in center comes out clean.
8. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely before slicing.
Jennifer Bryman is the mother of two young children and a dedicated Red Tricycle reader who is developing anti-inflamatory recipes the whole family can enjoy. She is a graduate of the Robert Reynolds Chef Studio in Southeast Portland and a board member of the Portland Culinary Alliance.
