Healthy Pumpkin Bread (Gluten-free & Dairy-free)
Healthy Pumpkin Bread- made with a combo of whole grain brown rice flour and low-carb almond flour. So good you would never guess it’s gluten-free, dairy-free, and refined sugar-free!
Oh boy, have I got a pumpkin bread for you!
When I have a recipe turn out this good it makes my heart sing. Mostly because it’s proof that you don’t need a bajillion flours, starches or gums to bake delicious gluten-free treats.
It’s as simple as combining brown rice flour and almond flour. Bada bing, bada boom.
The best part is that brown rice flour and almond flour are both nutritional powerhouses offering up a significant serving of fiber, protein, vitamins and minerals. Because I mean, wouldn’t you much rather sit down with a cup of tea and a slice of drool worthy whole grain pumpkin bread than a glass of Metamucil? I know I would. I’ve never even had Metamucil but I can imagine it’s nothing to shake a stick at.
So let’s talk about how easy this pumpkin bread is to make. We start by combining said flours with spices, baking soda and salt in a large bowl. Then we add the wet ingredients to a blender and blend for about 30-seconds, until the eggs get nice and frothy. This step helps give the bread a lighter texture. Trust me, it’s worth it.
After that we pour the wet ingredients into the bowl with the dry, fold them together, transfer to the loaf pan, bake and inhale the dreamy scents of fall coming from the oven.
Once it’s cool, you have the option to top it with the Vanilla Maple Glaze that I used for these cookies, or you can stir in chocolate chips/nuts and dried fruit to the batter prior to baking. Whatever tickles your pickle.
I hope you love this pumpkin bread as much as I do! Enjoy, friends!
Healthy Pumpkin Bread
Yield: 1 loaf // 9 pieces
Prep Time: 15
Cook Time: 30
Total Time: 45
1 cup almond flour (I use Bob’s Red Mill)
1 cup brown rice flour (I use Bob’s Red Mill)
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup almond milk
1/2 cup pumpkin puree
1/2 cup pure maple syrup
2 teaspoons vanilla extract
2 tablespoons oil (I like this Chosen Blend for baking)
Preheat the oven to 350°F then lightly grease a loaf pan.
In a large bowl, combine the almond flour brown rice flour, cinnamon, ginger, baking soda, and salt. Stir together then set aside.
In a blender, combine the eggs, almond milk, pumpkin, maple syrup, vanilla extract and oil. Blend on high for 30 seconds, until frothy.
Pour the contents of the blender into the bowl with the dry ingredients. Using a spatula, fold the wet ingredients into the dry until just combined. Careful not to over-mix. Transfer the batter to the loaf pan then bake in the preheated oven for 30 minutes. Allow to cool for at least 15 minutes before removing from the pan. Top with glaze (optional), serve and enjoy!
Feel free to mix in your favorite nuts, dried fruit or chocolate chips. To give it more of a spice, try adding a pinch of cloves and nutmeg.
If you’d like it top it with a glaze (as pictured) whisk together 1 cup organic powdered sugar with 1 tablespoon almond milk, 1 tablespoon pure maple syrup and 1/2 teaspoon vanilla extract in a small bowl, until smooth. Pour over the top and allow to set.
Nutrition Facts are for one slice with icing