Gluten Free Pumpkin Bread

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.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Breads, Dairy Free, Dessert, Gluten Free, Sugar Free. Bookmark the permalink.

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