This time of year, it’s hard to walk into any grocery store or restaurant and not find a dozen pumpkin-flavored varieties of all your favorite foods. And I totally understand why. Pumpkins are full of fiber, beta carotene and potassium — plus, they’re just downright tasty. The problem is, most seasonal pumpkin goodies are far from good for you.
On the other hand, this recipe for moist, delicious pumpkin bread is everything you want in a quick bread recipe (easy assembly) without the junk you don’t. It’s made from protein-rich almond flour and high-fiber and metabolism-boosting coconut flour — which means it’s free of any grains that could lead to inflammation or digestive distress.
Another bonus? This flavorful loaf is sweetened with maple syrup — the perfect all-natural alternative to refined sugar that complements the recipe’s warm spices. Maple syrup provides several key vitamins and minerals, in addition to being lower on the glycemic index and much easier to digest than regular sugar.
With all those benefits, this pumpkin bread is technically a health food. That’s what you should tell yourself, at least, when you pass by your local coffee shop and forgo those Venti Health Killers (aka, pumpkin spice lattes).
Gluten Free Pumpkin Bread Recipe
Total Time: 85 minutes
• 1 cup almond flour
• ¼ cup coconut flour
• ½ tsp sea salt
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp pumpkin pie spice
• ¾ cup pumpkin
• ¼ cup maple syrup
• ¼ cup coconut oil
• 3-4 eggs
1. Preheat oven to 325 degrees F.
2. Combine all wet ingredients in a bowl.
3. Combine all dry ingredients in another bowl.
4. Mix both bowls together until well incorporated.
5. Pour into greased loaf pan and bake for 45-60 minutes.
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