Pumpkin Bread
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| Servings |
| 12 |
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Pumpkin Bread
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Ingredients
Bread
- 1 1/2cups gluten-free oat flour
- 1/2cup almond flour
- 1cup coconut palm sugar
- 2teaspoons pumpkin pie spice
- 1teaspoon gluten-free baking powder
- 1/2teaspoon baking soda
- 1/2teaspoon sea salt
- 3 large eggs
- 1can (15 ounces) pumpkin
- 3tablespoons coconut oilmelted
- 1/4cup walnutschopped
- 1/4cup golden raisins
Glaze
- 1/2cup powdered sugar
- 1/4teaspoon vanilla
- 2tablespoons water
Servings:
Instructions
- Pre-heat oven to 350°F. Line the bottom and short ends of an 8” x 4” loaf pan with parchment paper.
- In a medium bowl, whisk together the oat flour, almond flour, coconut palm sugar, pumpkin pie spice, baking powder, baking soda and salt.
- In a large bowl, whisk the eggs. Add the pumpkin and oil. Mix well. Add the dry ingredients to the egg mixture and stir gently to combine. Fold in the walnuts and raisins. Pour the batter into the pan. Bake for 50-60 minutes, or until wooden pick inserted in the center of the loaf comes out clean.
- Let the bread cool in the pan on a rack for 10 minutes. Remove the bread from the pan and let cool completely.
- For glaze, combine sugar, vanilla and water and whisk until smooth, drizzle on the loaf before slicing. Note: If you find the consistency of the glaze too thick or too thin, you can add more sugar or more water until you have your desired consistency.
