Gluten-free pumpkin bread with nutmeg
6 servings
180 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories312.5kcal
Proteins7.8grams
Fats16.9grams
Carbohydrates35.2grams
Pumpkin puree
1
glass
Coconut oil
0.3
glass
Coconut sugar
0.3
glass
Ground flaxseed
1
tbsp
Water
3
tbsp
Vanilla
1
tsp
Gluten-free flour blend
2
glass
Almond flour
0.5
glass
Baking soda
1
tsp
Ground cinnamon
1
tsp
Cloves
1
tsp
Nutmeg
0.5
tsp
Salt
0.3
tsp
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.
- Pumpkin puree: 1 glass
- Coconut oil: 0.3 glass
- Coconut sugar: 0.3 glass
- Ground flaxseed: 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.
- Gluten-free flour blend: 2 glasss
- Almond flour: 0.5 glass
- Baking soda: 1 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
- Ground cinnamon: 1 teaspoon
- Cloves: 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.
