| Prep Time | 15 minutes |
| Cook Time | 65-70 minutes |
| Servings |
large loaf
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Ingredients
- 2 1/2 cups gluten-free all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons sea salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon nutmeg
- dash black pepper
- 1/2 cup coconut oil or ghee, melted
- 1 can pumpkin puree
- 1 tablespoons apple cider vinegar
- 1/2 cup applesauce
- 3 eggs or egg replacer
- 2/3 cup maple syrup
- 1/2 cup chopped nuts, optional
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Whisk or sift all dry ingrediets into a medium bowl. In a separate bowl, whisk together all wet ingredients. Combine wet ingredients with dry ingredients and add nuts if desired.
- Pour into greased loaf pan and bake for 65-75 minutes.
Recipe Notes
GLUTEN-FREE FLOUR BLEND
You can buy an all-purpose gluten-free flour blend, but I mix up my own big batch of whole grain gluten-free flours that I keep handy in a large jar to easily whip us recipes like these:
Makes 2 1/2 cups
- ¾ cup oat flour
- ¾ cup brown rice flour
- ½ cup sorghum flour
- ¼ cup teff flour
- ¼ cup arrowroot starch/flour
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