Friday, September 22, 2017

Pumpkin Bread Gluten Free Sugar Free Dairy Free Oh my!

This recipe is so close to a traditional pumpkin bread that you can serve it to all guests without them knowing they are eating a much healthier option! By removing the sugar and adding protein and fiber rich almond flour and coconut, we can enjoy pumpkin bread again!


  • 3/4 Cup canned pumpkin
  • 1 Cup Bob Red Mill All Purpose Gluten Free Flour Mix
  • 3/4 Cup Almond Flour
  • 1/4 Cup Coconut Flour
  • 2.5 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 Cup Swerve (erythritol sweetener)
  • 3 eggs
  • 1/2 Cup coconut oil or avocado oil (I prefer with coconut)
  • optional 1/2 cup chopped walnuts
Mix ingredients together and bake in 2 7-8" bread pans for aprox 25 minutes, or until bread begins to brown a bit and bounce back in the center when touched. Bake at 350 degrees F.

Note: this is not as sweet as a traditional pumpkin bread, so if you feel like you need more of that sweet taste, I advise making a simple icing with powdered Swerve (erythritol) and water and drizzling across the top of the cake. 

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