Gluten-Free Pumpkin Bread Recipe

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Why I love this recipe!

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Wet Ingredients – ¾ Cup Pumpkin Puree – 3 Eggs – ⅓ Cup Unsweetened Plain Coconut Yogurt Any plain unsweetened yogurt will work! – ½ Cup Coconut Sugar You can swap for any granulated sugar. – 1 Tablespoon Apple Cider Vinegar – 1 Teaspoon Vanilla Extract Dry Ingredients – ⅔ Cup Cassava Flour – ⅓ Cup Coconut Flour – 3 Teaspoons Pumpkin Spice – 2 Teaspoon Baking Powder – ½ Teaspoon Baking Soda – ¼ Teaspoon Salt

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Mix Dry Ingredients

Off-white Section Separator Start by adding cassava flour, coconut flour, pumpkin spice, baking powder, baking soda, and salt into a small mixing bowl. Use a whisk to blend together until fully combined. Rounded Banner With Dots

Mix Wet Ingredients

Off-white Section Separator Rounded Banner With Dots Next, add pumpkin puree, eggs, coconut yogurt, coconut sugar, apple cider vinegar, and vanilla extract into a large mixing bowl. Whisk together until fully combined.

Fold Together

Off-white Section Separator Rounded Banner With Dots Then, pour dry mixture into wet mixture and stir together until all flour has been absorbed. (You can also use a hand mixer!)

Grease Pan

Off-white Section Separator Rounded Banner With Dots Grease a small bread pan with coconut oil or any non-stick spray. For easy removal, add a sheet of parchment paper to the bottom of the pan.

Baking

Off-white Section Separator Rounded Banner With Dots –Pour pumpkin bread into the greased pan. Use a spatula to smooth out the top. Bake at 350 degrees for about 50 minutes.

Cooling

Off-white Section Separator Rounded Banner With Dots Remove from the oven and pull out of the bread pan with parchment paper to cool on a metal rack. (If you didn't use parchment paper, leave the bread in the pan until it has cooled.)

Gluten-Free Pumpkin Bread

Hi, I'm Mariah!

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