When I was a little girl, one of my favorite things was pumpkin bread - I would look forward to the fall when my mom would make her famous recipe - it was so moist and delicious. I still love pumpkin bread - but I don't eat wheat or gluten any more - so I can't make my mom's recipe exactly - although I did use her recipe as the inspiration for this one.
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!! Learn more about cassava flour.
Although it does have organic sugar, this recipe has quite a bit less sugar than my mom's original recipe (and most other pumpkin bread recipes) - and you could probably even reduce the sugar content by swapping some 1/2 cup of the sugar for 2 Tablespoons of stevia (I might try it next time).
This recipe even passed the kid test - my kids loved it and gobbled it up (and they are not always big fans of gluten or grain free recipes)!!