Ingredients (Serves 16):

⅓ cup (80ml) coconut oil, melted 
½ cup (120ml) honey 
2 eggs, room temperature 
1 cup (230g) pumpkin puree 
½ cup (120ml) almond milk
½ tsp. ground cinnamon 
½ sp. ground ginger 
¼ tsp. ground nutmeg 
¼ tsp. ground cloves 
1 tsp. baking soda 
1 tsp. vanilla extract 
½ tsp salt 
1 ¾ cups (220g) gluten free flour

Directions:

1. Preheat oven to 330°F (165°C) and line a 9×5 inch (22x12cm) loaf pan with baking paper. 
2. Beat together the oil and honey, then add the eggs and whisk together. Next add in the remaining ingredient, except the flour. Whisk well to combine.
3. Now gently fold in the flour and stir until well combined. Pour the batter into the prepared loaf pan and bake in the over for 50-55 minutes, or until an inserted toothpick comes out clean.  
4. Remove from the oven, place on a wire rack and allow to cool for 10 minutes, before taking the bread out of the loaf pan. Cool on the wire rack for a further 20 minutes before slicing and serving. 

Serving suggestion: coconut yogurt and cinnamon. 

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