gluten-free pumpkin bread

I am always looking for really great, healthy desserts and this homemade gluten-free pumpkin bread is definitely one of them. I saw this recipe on Against All Grain that seemed to be exactly what I was looking for, so I decided to give it a try. It did not disappoint! This pumpkin bread is moist, delicious and full of fall flavor!

Pumpkin Bread

Ingredients

3 large eggs
¾ cup sunbutter (you may also use almond butter)
½ cup grade B maple syrup
½ cup pumpkin puree (homemade or canned)
3 tablespoons softened palm shortening, ghee, or unsalted butter
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
¼ cup coconut flour
1½ tablespoons cinnamon
2 teaspoons nutmeg
2 teaspoons grain-free baking powder (or make your own- 1tsp baking soda+2 tsp cream of tartar)
½ teaspoon lemon zest
½ teaspoon ginger
¼ teaspoon sea salt

(I added 1/2 cup or so of Enjoy Life chocolate chips, but of course, you don’t have to include them!)

note: if almond butter is used, decrease baking powder to 1.5 teaspoons and add ½ teaspoon baking soda

Directions

1. Preheat oven to 350 degrees F.
2. Lightly grease a glass or metal 8.5×4.5 loaf pan then place a piece of parchment paper on the bottom of the pan.
3. In a high-speed blender or food processor, combine the eggs, sunbutter, maple syrup, pumpkin puree, palm shortening, lemon juice, and vanilla. Puree for 30 seconds until smooth and creamy.
4. Add the coconut flour, cinnamon, nutmeg, baking powder, lemon zest, ginger, and sea salt. Blend again for 30 seconds until well combined.
5. Pour the batter into the prepared loaf pan. Bake for 40-45 minutes, until a toothpick comes out clean.
6. Remove the loaf from the oven and allow to cool in the pan for 15 minutes. Remove from the pan and cool completely before eating, about 2 hours. Store tightly wrapped in the refrigerator.

Recipe adapted from Against All Grain

Buon Appétito!