Portions 12 (Slices)
- 1/2 cup avocado oil (Use a brand with a neutral flavor – generally clear in color // or under other neutral oil or melted butter – without dairy products if necessary)
- 1 ¼ cup Organic cane sugar *
- 3 big eggs* (high grazing, organic when possible)
- 1 (15 oz) can pumpkin puree (We love Libby’s // 1 can give about 1 ¾ cups or 425 g)
- 2/3 cup Almond flour * (we love that of Wellbee)
- 1 ⅓ cup MB 1: 1 GF mixture *
- 1 ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1 ½ teaspoon terrestrial cinnamon
- 1 teaspoon Pumpkin pie spices (or under an additional cinnamon 1/2 tsp.
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Position the rod holder in the center of the oven, preheat the oven to 325 degrees F (162 C) and line a bread pan with parchment paper *. Leave enough parchment around the sides of the pan to lift / remove the bread later.
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In a large bowl to mix, mix avocado oil, cane sugar and eggs. Whisk well until it is uniformly combined and silky. Add the pumpkin puree and mix until they are completely incorporated, then the dry ingredients: almond flour, mixture of gluten -free flour, baking soda, salt, cinnamon and pumpkin pie and whisk once again until smooth.
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Transfer the dough to the pan of prepared bread and cook on the central grid of the oven for 75 to 90 minutes or up to a toothpick / skewer inserted throughout the center Completely clean. Pisa a few spots to make sure it is completely cooked. The exterior of the bread will become dark color, but it should not burn (you can cover with aluminum foil if this is the case).
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Remove from the oven and let the bread cool for about 10 minutes in the bread mold, then use the edges of the parchment paper to lift the pan from the pan and place on a coolant. For a better texture, we recommend that you let the bread cool completely before deciding, ~ 2-3 hours. You can encourage the cooling process by placing it through a cool window or by lighting a fan.
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Once completely cooled, cut and enjoy it! The remaining bread is stored for 2 to 3 days at room temperature or in the refrigerator up to 1 week. It is delicious heated in an oven or a toaster! The bread can also be frozen (sliced or whole) up to 1 month.
* Coconut sugar works instead of cane sugar, but is less sweet, dense and darker.
* We have developed this recipe using our mixture of gluten -free 1: 1. Our DIY GF mixture (or a similar mixture purchased in stores such as Bob’s Red Mill 1: 1 flour) should also work well, but you might need a little more flour – reference the texture in the video. We also tested with 2/3 cup of brown rice flour and 2/3 cup (100 g) potato starch and that worked well, but we have slightly preferred the texture of the mixture 1: 1.
* If without nuts, you can try to replace more gluten -free mixing instead, but it is more absorbent, you will probably not need about 1/3 cup to replace the 2/3 cup almond flour. We have not tested with this modification and we cannot guarantee that it also turns out.
* We prefer to use parchment paper for easy removal of the pan, but grease and flour the pan will also be good.
* Nutrition information is an approximate estimate.
Portion: 1 slice Calories: 286 Carbohydrates: 39.1 g Protein: 3.8 g Fat: 13.9 g Saturated fats: 1.7 g Polyunsaturated fat: 2.3 g Monounsaturated fat: 9 g Trans-fat: 0 g Cholesterol: 46 MG Sodium: 373 MG Potassium: 192 MG Fiber: 2.2 g Sugar: 22.6 g Vitamin A: 986 IU Vitamin C: 0.7 MG Calcium: 34 MG Iron: 0.9 MG
Fall has three essential elements: comfortable sweaters, warming soups and pumpkin bread! Whether your good memories of this treat filled with spices come from Starbucks, grandmother’s house or your favorite box mixture, we bring you alllllt Nostalgia! This homemade gluten -free + without dairy products The pumpkin bread is soft, tender, filled with spices and has a perfect balance between sweetness and pumpkin flavor!
Just 1 bowl And Simple ingredients Required for this fall classic. Let us show you how it’s done!
How to make the best gluten -free pumpkin bread
We are not foreigners to do delicious Gluten-free pumpkin bread, but what do you need to make the best bread? Whoever is soft, humid and as classic as you remember your glutens days?
We share our secrets:
- Lots of pumpkin puree – an excellent pumpkin bread (in our opinion) is one with a perceptible Pumpkin flavor. Now it’s easier to say than to do! For what? Pumpkin tends to create a gum and humid texture. This is particularly problematic in gluten -free cooking because gluten -free pastries are already subject to gummary.
- A very good mixture of gluten -free flour is part of the solution! The use of a mixture sufficiently absorbing to absorb all this pumpkin, neutral enough not to control the flavor, and light enough to obtain a fluffy texture is essential. You can learn more about the properties of different gluten -free flours and how we made our mixture of choice 1: 1 here.
- Almond flour is one of our go-to in gluten-free cooking, and we almost always add at least a little when using a gluten-free mixture 1: 1. Why? Because it locks moisture and prevents pastries from tasting too “floury”. The result is a light, soft and pasty texture!
- Eggs – Although we often create vegan recipes, making gluten -free bread with the taste and texture of the classic required eggs. The eggs create a slightly spongy bread which is not brittle and which is super soft!
- Cane sugar – While many of our recipes are refined without sugar, cane sugar produces the best result in this recipe! Not only does it give a neutral flavor; It also creates lighter and better structured bread. Sugar is not only a question of sweetness: it also plays a role in the texture of bakery products, especially during gluten -free cooking!
- Spices – We went heavy On the spices of this bread, with a combination of cinnamon and pumpkin pie spices. If you don’t have or don’t want to make pumpkin pie spices, you can choose to add more cinnamon more nutmeg and ginger! However, this is worth the additional effort, especially if the pumpkin coffee cake and the pumpkin pie are in your future!
The other ingredients? Just the classics: oil or butter for humidity, baking soda for climb and salt for overall flavor. Easy to fish pumpkin bread awaits you!
Just whisk your wet ingredients, add your dryer and mix until you have a smooth paste.
Then pour into a saucepan of lined bread (or greased and floured) and in the oven, it goes!
This bread requires a longer cooking time (see all the details in the recipe below!) That your classic bread, but it is worth waiting!
This gluten -free pumpkin bread is:
Super pumpkin
Humid
Tender
Spice
Perfect for fall
& So classic!
It is perfect for a comfortable weekend lounging in the house, bringing an autumn brunch or snacking throughout the week, and it will even impress during vacation gatherings! Take advantage of itself or associate with a comfortable drink for the ultimate in fall comfort!
More gluten -free breads you will love:
If you try this recipe, let us know! Leave a comment, assess it and don’t forget to mark a photo @Minimalist baker On Instagram. Well done, friends!
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