Mom's Pumpkin Bread (grain & gluten free)
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)!!
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)
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
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.
Prefer banana bread? You can substitute 3 ripe bananas for the pumpkin in this recipe to make banana bread!