Gluten-free pumpkin bread with nutmeg

Name: Gluten-free pumpkin bread with nutmeg
Total time: 3 h
Yield: 6
Ingredients: Pumpkin puree 1 glass; Coconut oil 0.25 glass; Coconut sugar 0.25 glass; Ground flaxseed 1 tablespoon; Water 3 tablespoon; Vanilla 1 teaspoon; Gluten-free flour blend 2 glass; 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 0.25 teaspoon

6 servings

180 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

312.5

kcal

7.8g

grams

16.9g

grams

35.2g

grams

Ingredients

6servings

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

Baking powder (raising agent)

0.5

tsp

Ground cinnamon

1

tsp

Cloves

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:
1. Pumpkin puree: 1 glass
2. Coconut oil: 0.3 glass
3. Coconut sugar: 0.3 glass
4. Ground flaxseed: 1 tablespoon
5. Water: 3 tablespoons
6. 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:
1. Gluten-free flour blend: 2 glasss
2. Almond flour: 0.5 glass
3. Baking soda: 1 teaspoon
4. Baking powder (raising agent): 0.5 teaspoon
5. Ground cinnamon: 1 teaspoon
6. Cloves: 1 teaspoon
7. Nutmeg: 0.5 teaspoon
8. 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.

Gluten-free pumpkin bread with nutmeg

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