My mom planted pie pumpkins this year and had a fairly good sized crop. I made dairy free custard using coconut milk out of the first one of the season and decided to make pumpkin bread with the second one.

I cut the pumpkin in half, scooped out the seeds (saving them to toast), set the halves cut side down in a baking dish filled with half an inch of water and baked it in a 350* oven for 30-45 minutes until cooked through. I allowed the pumpkin to cool, peeled it and mashed the flesh with a potato masher. For a smoother puree, blend it in a food processor or blender. I liked having the chunks of pumpkin throughout the bread, though. If using canned pumpkin, liquid might need to be added to the bread dough.

I took the bread to an event at my realtor’s office and no one could tell it was gluten and cane sugar free. I call that a success! 🙂

2 cups fresh pumpkin puree
2 large eggs
1 cup date sugar
1/2 cup sorghum flour
1/2 cup tapioca starch
1/4 cup light olive oil
1 Tbs vanilla extract
2 tsp baking powder
1 tsp baking soda
1 tsp lemon juice
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 /4 tsp ground cardamon (optional)

Preheat oven to 350*F and grease a large bread pan. In a large mixing bowl, combine pumpkin, eggs, date sugar, olive oil and lemon juice. Mix on medium speed until well combined. In a medium bowl, combine sweet sorghum flour, tapioca starch, baking soda, baking powder, salt, cinnamon, nutmeg and cardamon. Mix well with a fork and slowly add flour mixture to the pumpkin mixture, stirring continuously until combined. Pour into prepared bread pan and bake for 55-65 minutes, until a knife inserted into the center comes out clean. Allow to cool on a rack before attempting to remove the bread from the pan. Run knife around the edges to help it release cleanly.