This is good stuff people! Kind of low carb, but not really. It’s spicy, but not too spicy and the texture is really good, especially for a gluten free bread. Luckily, it makes 3 loaves, so you can either freeze them or give them away…just depends on your preference! Perfect for the holidays…it doesn’t get much better than a piece of pumkin bread and a cup of coffee or tea. Plus, its actually better the 2nd and 3rd days, as the flavors all marry together!
Sorry for the lack of photos, but I made this a couple weeks ago and it was all eaten before I got around to photographing! I’ll try to add a picture the next time I make it!
Gluten Free Pumpkin Bread
1/3 c butter (melted)
1/3 c coconut oil (melted)
1 ½ c brown sugar
½ c stevia in the raw
1 can pumpkin
2/3 c apple juice
1/3 c sour cream
1 tsp vanilla
IMPORTANT: DRY MIX – WHISK TOGETHER PRIOR TO ADDING TO WET (if not using a food processor)
2 tsp xanthan gum
2 tsp baking soda
1 ½ tsp kosher salt
2 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
¼ tsp ginger
1 tsp pumpkin pie spice
Optional Add In: (You could sub just about anything for these…dry cranberries, raisins, walnuts, chocolate chips etc.)
1 1/2 c finely chopped pecans
Option A – Use a food processor and just go in the order described below (easiest method)
Option B – Use a handheld blender –
Cream butter, coconut oil and sugars. Add pumpkin. Blend. Add eggs, sour cream, apple juice and vanilla. Blend. Add about a cup of dry mixture at a time. Beat after each addition. Add nuts if desired. Beat until blended.
Line bottom of 3 medium (8.5 x 4) with parchment paper (this is IMPORTANT…do NOT skip this step!). Grease sides of pans with coconut oil or butter. Separate batter evenly into the three pans and smooth out the top with a wet spatula.
Bake at 350 for 45 minutes to an hour, or until toothpick comes out clean.
Hints: You can freeze the cooked bread as long as it is tightly wrapped in foil and placed in a ziplock freezer bag. This makes an easy, impressive breakfast when you have company…just pull it out the night before and let it defrost in the fridge.
The bread will keep longer if you refrigerate it. I personally like it better cold, but that’s just me J