Gluten-free pumpkin bread with nutmeg

6 servings

180 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 312.5
• Proteins: 7.8g
• Fats: 16.9g
• Carbohydrates: 35.2g

Ingredients

• Pumpkin puree: 1 glass
• Coconut oil: 0.3 glass
• Coconut sugar: 0.3 glass
• Ground flax seeds: 1 tbsp
• Water: 3 tbsp
• Vanilla: 1 tsp
• Gluten free flour: 2 glass
• Almond flour: 0.5 glass
• Soda: 1 tsp
• Baking powder: 0.5 tsp
• Ground cinnamon: 1 tsp
• Carnation: 1 tsp
• Nutmeg: 0.5 tsp
• Salt: 0.3 tsp

Cooking steps

1. Preheat the oven to 180 degrees.

2. Add wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Mix until smooth.

   Required ingredients:

   • Pumpkin puree: 1 glass
   • Coconut oil: 0.3 glass
   • Coconut sugar: 0.3 glass
   • Ground flax seeds: 1 tablespoon
   • Water: 3 tablespoons
   • Vanilla: 1 teaspoon

3. Mix all dry ingredients in a separate bowl. Combine the dry mixture with the liquid and stir until smooth.

   Required ingredients:

   • Gluten free flour: 2 glasss
   • Almond flour: 0.5 glass
   • Soda: 1 teaspoon
   • Baking powder: 0.5 teaspoon
   • Ground cinnamon: 1 teaspoon
   • Carnation: 1 teaspoon
   • Nutmeg: 0.5 teaspoon
   • Salt: 0.3 teaspoon

4. Pour the batter into a greased baking pan and smooth the layer.

5. Bake for 50–65 minutes. Remove from the oven and let the bread cool.