Pumpkin Bread (Grain Free, Paleo, Primal, Gaps)
I prefer to make my own baking powder to ensure that it’s grain-free. Here’s the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Category: Baking
- Diet: Gluten Free
Ingredients
Units
For the Batter:
- 6 large eggs
- 1/3 cup heavy cream (or coconut milk)
- 1/2 cup organic whole cane sugar or sucanat (or 1/4 cup honey)
- 1 teaspoon vanilla extract
- 1 stick (8 tablespoons) unsalted butter, melted
- 3/4 cup coconut flour
- 1/2 cup almond flour
- 2 teaspoons grain-free baking powder (see above)
- 1 teaspoon baking soda
- 1/2 teaspoon Celtic sea salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup cooked and pureed pumpkin
Instructions
- Preheat oven to 400 degrees F and adjust rack to middle position. Whisk eggs, cream, sucanat, vanilla and butter in a large mixing bowl. Sift coconut flour, almond flour, baking powder, baking soda, sea salt and pumpkin pie spice over a medium mixing bowl. Add dry ingredients to wet and whisk until no lumps remain. Fold in pumpkin. Spoon batter into an oiled standard-size loaf pan. Bake for 35-45 minutes, until golden brown on top and a cake tester inserted in the middle of the loaf comes out clean. Cool for 15 minutes and then invert bread out of pan onto a serving plate. Store at room temperature for up to 3 days.
Nutrition
- Serving Size: Makes 1 loaf