10.07.2016

Make Ahead Breakfast: Gluten Free, Dairy Free Pumpkin Bread

Happy Thursday! I know some are preparing for a weekend full of rain while we are preparing for a little bit of a Fall cool-off here in Texas. In the spirit of crisp temperatures, I wanted to share a recipe I have been perfecting over the last two months, Gluten Free and Dairy Free Pumpkin Bread! My family isn't Gluten or Diary Free but we do try to watch how much we consume, and anytime I can make a classic recipe like this healthier, I'm excited! I hope you enjoy this as much as my family and friends have!

INGREDIENTS: 
1 cup brown rice flour
1 cup almond flour
1/2 cup dark brown sugar
2 Tbl Molasses
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon Pumpkin pie spice (I like a ton of spice but if you don't, leave this out)
1/2 teaspoon kosher salt
1/3 cup melted coconut oil
1 1/4 cup pumpkin puree
2 large eggs
1 Tbl. Vanilla
 3 Tbl. unsweetened organic applesauce
3 tablespoons raw unsalted pepitas (pumpkin seeds) (optional)

DIRECTIONS:
1.  Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch by 5-inch loaf pan with coconut oil or an oil mister and set aside.
2. In a large bowl, whisk together the brown rice flour, almond flour, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, cloves, and salt. In a medium bowl, whisk together the coconut oil, Molasses, pumpkin, applesauce, vanilla and eggs.
3. Pour the wet ingredients into the dry ingredients and mix with a spatula until well-incorporated. Note, the batter will be very thick. Spread the batter evenly in the pan. Sprinkle the pepitas over the top if using.
4. Bake until golden brown, the bread lifts away from the edges of the pan a bit, and toothpick inserted into the center comes out clean, 45-50 minutes. Let cool in the pan on a wire rack for about 10 minutes, then remove from pan and let cool completely on a wire rack. To store, wrap tightly with plastic wrap or foil and keep at room temperature. Keeps well for 3-4 days

TIPS:
DAIRY OPTION: Sub melted butter on top for the coconut oil.
FOR BREASTFEEDING LADIES: Add 3 tbl. brewers yeast and increase brown sugar to 3/4 cup instead of 1/2 cup. This will help build up a good milk supply and increase fat content of milk.

Linking up with these great ladies today: Fabulous Foodie FridaysFoodie Friday and Everything ElseFoodie Friends FridayFoodieFriDIYFreedom FridaysFriday FavoritesI’m Lovin’ It, Weekend PotluckOur Mini Linky PartyLink Party PaloozaPretty Pintastic Party.

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