Happy Thanksgiving from the Kilcup family to yours! We have so much to be thankful for, and you are at the heart of it. Your support gives us purpose and joy, and as a small token of our gratitude, we’re excited to share a recipe for Gluten-Free Pumpkin Bread that will knock your socks off!
Imagine waking up on Thanksgiving morning (or the day after) to the sweet, comforting aroma of pumpkin bread. Slice into a piece of this moist, flavorful treat, warm it up, and top it with a generous slab of butter (or coconut oil) and a drizzle of honey. Now, picture yourself settling in with a cozy cup of coffee or tea, maybe even with Christmas music playing softly in the background—just like Bethany does. The best part? This gluten-free pumpkin bread is packed with healthy ingredients that nourish your body, so you can enjoy every bite guilt-free!
More Healthy Fall Recipes from Our Blog:
- Paleo Pumpkin Pie
- Gluten-Free Stuffing
- Paleo Ghost Truffles
- Copy-Cat Healthier Pumpkin Spice Latte
- Paleo Chocolate Chip Cookies
Gluten Free Pumpkin Bread
Ingredients
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/2 tsp Sea Salt
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Pumpkin Pie Spice
- 3/4 cup Pumpkin Puree
- 1/4 cup Maple Syrup
- 1/4 cup Coconut Oil
- 4 Eggs
Instructions
- Preheat oven to 325°F.
- Whisk together all wet ingredients in a small bowl until as smooth as possible (you can melt the coconut oil, but it will probably re-harden as you are stirring it anyway – just mix it in as well as you can!)
- Combine all dry ingredients together in a separate bowl.
- Mix wet and dry ingredients together until thoroughly incorporated.
- Pour the mixture into a greased (we like to use avocado oil) loaf pan* and bake for 45-60 minutes.
- Allow them to cool off, and then serve! If not eating the day of, wrap them in foil and store in a cool, dry place or the refrigerator.
Notes
Original Recipe from Dr. Axe
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