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Mom's Pumpkin Bread (grain & gluten free)

April 28, 2017

 

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)!!

 

Ingredients:

  • 1/2 cup unsalted organic butter (1 stick), softened

  • 1/3 cup avocado or coconut oil

  • 1 and 1/2 cup organic cane sugar  (or you could swap out 1/2 cup of the sugar for 1 Tablespoon of organic stevia - so instead use 1 cup of sugar and 1 Tablespoon of powdered stevia - I like the brand Pyure)

  • 3 eggs

  • 1 can of pumpkin puree

  • 2 cups cassava flour (I used Otto's cassava flour)

  • 1 teaspoon vanilla

  • 1/2 teaspoon salt (I use Real Salt brand)

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon gound nutmeg

  • 1/4 teaspoon ground ginger

Directions:

  1. Preheat oven to 325 degrees.

  2. Grease 3 mini bread mold tins.

  3. Sift together the dry ingredients, set aside.

  4. Cream together butter, oil and sugars - mix until creamy.

  5. Then add eggs one at a time, mixing well until it is creamy and a light yellow.

  6. Mix in pumpkin puree & vanilla.

  7. Add in dry ingredients to wet (about 1 cup at a time) - mixing gently.

  8. Pour into greased mini bread molds.

  9. 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.

Prefer banana bread?  You can substitute 3 ripe bananas for the pumpkin in this recipe to make banana bread! 

 

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