This recipe is based on the pumpkin bread that my mom used to make me when I was a kid – except this one is gluten and grain free. Instead of regular flour, this pumpkin bread is made with cassava flour – which is a root vegetable that is also known as a yuca root. Cassava is both grain and gluten free!!
Mom's Pumpkin Bread (gluten & grain free!)
- Servings: 1 slice
- Yield: 3 mini loaves
- Prep Time: 1 hr 10 min
- Cooking Time: 50 min
Ingredients
- ½ cup unsalted organic butter (1 stick), softened
- ⅓ cup avocado or coconut oil
- 1 and ½ cup organic cane sugar or coconut sugar
- 1 can of pumpkin puree
- 2 cups cassava flour
- 3 organic eggs
- 1 teaspoon vanilla
- ½ teaspoon unprocessed salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Preparation
- Preheat oven to 325 degrees.
- Grease 3 mini bread mold tins.
- Sift together the dry ingredients, set aside.
- Cream together butter, oil and sugars – mix until creamy.
- Then add eggs one at a time, mixing well until it is creamy and a light yellow.
- Mix in pumpkin puree & vanilla.
- Add in dry ingredients to wet (about 1 cup at a time) – mixing gently.
- Pour into greased mini bread molds.
- Put into the preheated 325 degree oven for about 50 minutes – or until a toothpick comes out clean. If using regular size bread molds, cook longer – about 60 mins.
Recipe Tags
Prefer banana bread? You could substitute 3 ripe bananas for the pumpkin in this recipe to make banana bread - I would also remove the clove, nutmeg, and ginger spices.
This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!
