One of my favorite things to do is to recreate something we used to love and enjoy B.C.D (Before Celiac Disease, lol!) and I am so happy when I come up with something that is just as good as the gluten variety! This is super quick and easy to make; in fact our last batch that we made for Thanksgiving Day breakfast was made by the kids!
I had a picture of this lovely, moist, breakfast bread, but unfortunately, thanks to a phone switch, I cannot locate it at this time. When we make our next loaf, I will update the post with an image. I don’t want to let that prevent me from sharing my recipe though, so here you go. Enjoy!
Teresa’s Pumpkin Spice Bread
8 ounces pumpkin
1 tsp vanilla
½ cup avocado oil
1 ½ tsp pumpkin pie spice
¾ cup maple sugar
1 ¼ cups Teresa’s AP Grain Free Flour Blend (Recipe at the bottom of this post)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
Preheat oven to 350. Whisk wet ingredients together. Add dry ingredients. Whisk together. Spray with coconut spray and line a 8.5″ loaf pan with parchment. Pour batter into loaf pan and bake for 38 minutes (convection bake). Cool in pan on wire rack.
*** Batter should not be stiff. It should be like a thick cake batter.
*** Regular bake (not convection) took about 50 minutes I think. I’d start with 40 and then check it with a toothpick every 5 minutes. The toothpick should come out clean.
*** This recipe has only been tested with my flour blend. You could use your favorite gluten free blend, but you may need to play with it a bit.