A Touch of Autumn in Your Kitchen: Gluten-Free Pumpkin Bread
Hello dear kitchen friends! Today, we will make gluten-free pumpkin bread, one of the best flavors of autumn. Believe me, this bread is so delicious that it will be hard to stop at just one slice! Plus, we prepare it using only one bowl. Let's take a look at this recipe that will warm both our kitchen and our soul.
- 1/2 cup avocado oil
- 1 ¼ cups organic cane sugar
- 3 large eggs (preferably free-range, organic)
- 1 (425 g) can pumpkin puree
- 2/3 cup almond flour
- 1 ⅓ cups MB 1:1 Gluten-Free Mix
- 1 ½ teaspoons baking soda
- 1 teaspoon sea salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin spice
Preheat your oven to 162 degrees and line your cake pan with parchment paper.
In a large bowl, whisk together avocado oil, sugar, and eggs until well combined. Then add the pumpkin puree and mix.
Add the dry ingredients: almond flour, gluten-free flour mix, baking soda, salt, cinnamon, and pumpkin spice. Continue mixing until smooth.
Pour the mixture into the pan and bake on the middle rack of the oven for 75-90 minutes. Don't forget the toothpick test!
Remove the bread from the oven, let it cool for 10 minutes, then remove from the pan and allow to cool completely.
Once completely cooled, slice and enjoy!
A Touch of Autumn in Your Kitchen: Gluten-Free Pumpkin Bread Cooking Tips
You can slice and freeze your bread, a great solution for sudden cravings! If you want to speed up the cooling process, you can place it by the window.
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