Gluten Free Pumpkin Bread

4 servings

60 minutes

Gluten-free pumpkin bread is a cozy autumn treat filled with warmth and aroma. Its roots trace back to European baking traditions, but thanks to gluten-free ingredients, it is perfect for those with food intolerances. The rich flavor of pumpkin harmonizes with coconut flour, creating a soft and tender texture. Maple syrup adds natural sweetness, while pumpkin pie spices provide warming spice. This bread is not only delicious on its own but also pairs wonderfully with a cup of hot tea or coffee. It can be served for breakfast, used as a base for desserts, or enjoyed as a standalone treat. Fluffy, fragrant, and healthy — it will become a favorite indulgence in the home, filling it with the scents of cozy autumn.

Energy value per serving

• Calories: 384.1
• Proteins: 13.3g
• Fats: 25.8g
• Carbohydrates: 22.6g

Ingredients

• Pumpkin puree: 200 g
• Coconut flour: 0.5 glass
• Chicken egg: 5 pc
• Butter: 60 g
• Maple syrup: 60 ml
• Vanilla extract: 1 tsp
• Baking powder: 1 tsp
• Pumpkin Pie Spice: 2 tbsp

Cooking steps

1. Clean half of the pumpkin (half that visually resembles a future puree cup) from seeds and place it cut side down on aluminum foil in the oven.

   Required ingredients:

   • Pumpkin puree: 200 g

2. Leave the pumpkin in the oven for 50 minutes at 190 degrees. When the pumpkin softens, take it out of the oven and let it cool.

3. So: scoop out the pumpkin flesh and mix it with all the other ingredients.

   Required ingredients:

   • Coconut flour: 0.5 glass
   • Chicken egg: 5 piece
   • Butter: 60 g
   • Maple syrup: 60 ml
   • Vanilla extract: 1 teaspoon
   • Baking powder: 1 teaspoon
   • Pumpkin Pie Spice: 2 tablespoons

4. Pour the mixture into a 22x22 mold and place it in the oven at 200 degrees for 20 minutes.

5. To check the bread's readiness, poke it in several places with a toothpick. If it comes out dry — it's ready, take it out.