One Bowl Gluten Free Pumpkin Bread
Ingredients
The bread
-
½
cup
blanched almond flour
-
½
cup
arrowroot flour (or tapioca flour)
-
1
tbsp
coconut flour
-
¼
cup
coconut sugar
-
1
tbsp
pumpkin pie spice
-
1
tsp
baking soda
-
1
tsp
ground cinnamon
-
¼
tsp
sea salt
-
3
whole
eggs (or flax eggs)
-
¾
cup
pumpkin puree
-
¼
cup
coconut milk (or other non-dairy milk)
-
¼
cup
pure maple syrup
-
1
tsp
vanilla extract
The crumble topping
-
½
cup
blanched almond flour
-
¼
cup
coconut sugar
-
1
tbsp
pure maple syrup
-
2
tsp
ground cinnamon
-
¼
tsp
sea salt
-
¼
cup
coconut oil, melted (or ghee or grassfed butter)
Instructions
- Preheat the oven to 350°F and line a metal loaf pan with parchment paper.
- In a large mixing bowl, whisk together all the dry ingredients.
- Make a hole in the center and add the wet ingredients, whisking the eggs into the mixture.
- Combine all ingredients until a batter forms.
- Pour the batter into the lined loaf pan and smooth the top.
- In the same bowl, combine the crumble topping ingredients with a fork.
- Crumble the mixture over the top of the loaf.
- Bake in the oven for about 60 minutes, or until a knife comes out clean.
- Let cool for at least 10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
150mg
Cholesterol
70mg
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