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.
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.
- 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.
- 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.
