Spiced Pumpkin Bread
It finally feels like fall and that means… pumpkin-spiced everything! ???? And if you follow a gluten-free diet, it can be hard to find a version of that comforting fall treat that doesn’t taste like cardboard and isn’t loaded with so much sugar that you immediately feel your brain zing a little bit. This version is super gut healthy with high fiber, and besides being gluten-free, it’s also dairy-free, and sugar-free if you choose, and even with all those adjustments, it’s still so delicious!! ???? So let’s talk about the gut benefits! Flax seeds provide fiber, which helps your beneficial bacteria thrive. Cinnamon may also lower your blood sugar levels by slowing the breakdown of carbohydrates in your intestines, and helping to maintain a better balance of nutrients within your gut. And ginger… if you’ve been hanging around here a while, you already know the digestive benefits of ginger – it benefits gut motility and encourages efficient digestion. Who doesn’t want that?My favorite add-ins: pumpkin seeds, toasted pecans, and chocolate chips! Sometimes I get crazy and add in all 3. I’m a wild child.
Ingredients
- 2 c. Bob’s Red Mill or other GF baking mix
- 1¼ c. sugar or equivalent substitute like Allulose or monk fruit
- 1½ tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1 tsp. ground nutmeg
- ½ tsp. ground ginger
- ½ tsp. salt
- 2-3 TBSP ground flaxseeds
- 1 c. coconut oil
- 2 c. pumpkin puree (not pumpkin pie filling!)
- 1 tsp. vanilla
- Optional mix-ins: toasted pumpkin seeds, toasted pecans, chocolate chips
Instructions
- Preheat oven to 350 ° F.
- In a large bowl, combine all the dry ingredients: baking mix, sugar or substitute, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, salt, and flax seeds.
- In an electric mixer with the paddle attachment, combine: coconut oil, pumpkin, eggs, and vanilla. Mix until well combined and a bit fluffy.
- Add the dry ingredients, slowly, into the wet ingredients, mixing to combine.
- Now you have a major decision to make… loaf or muffins.
- Either way, get the appropriate pan (I use the Pampered Chef stone wear muffin pan and it’s fantastic… don’t skimp on the oil coating though!) and rub some extra coconut oil all over the inside of whichever pan warms your cold heart.
- Bake: muffins for 20-25 minutes, loaf for about 50 minutes until you stick a toothpick or fork in it and it comes out clean.
- Allow to cool on a wire rack… unless you just can’t. The smell of warm pumpkin bread is otherworldly, so no judgement if you scarf some down while it’s piping hot.
- Store extras, if there are any, in an airtight container. You know, the usual.
