This post is a part of PrimalToad’s Blog Carnival.
This post is a part of Simply Sugar and Gluten Free Slightly Indulgent Tuesdays.
I came across quite a few cans of pureed pumpkin recently, so I decided to make gluten free pumpkin bread. It really is best to make your own pureed pumpkin instead, to avoid aluminum cans–but hey, I had them and I just needed to bake. My risk is your gain. Even if you can’t find fresh pumpkin (or even canned pumpkin), you can still puree cooked butternut squash.
This pumpkin bread recipe is gluten free and dairy free, and is also extremely low in sugar (1 gram per slice, but you can definitely leave out the honey if you want). This gluten free pumpkin bread features coconut flour and coconut oil, two super foods that will stabilize blood sugar and even promote weight loss, if consumed in moderation and in conjunction with a varied diet.
Gluten Free Pumpkin Bread
Whisk eggs, milk, melted coconut oil (or butter), honey, vanilla and pureed pumpkin in a large bowl.
Sift all dry ingredients into the wet mixture. Whisk well until smooth. Add more spices depending on your preference.
Pour into a well greased glass 8″ x 4″ loaf pan and bake at 375 degrees for at least an hour.
Makes about 15 slices.
This recipe has 2 grams of net carbs per slice (with honey), 2 grams of complete protein, and 4 grams of healthy, nourishing fat. Also, each slice contains 48% of your daily value for vitamin A.
BTW–I used store bought almond milk in this recipe, sweetened with sugar because I was itchin’ to bake and that’s all I had (which will be reflected in the nutrition panel). However the final analysis of the recipe didn’t seem to affect the glycemic load at all. Rework the nutrition according to what milk you use. See the full nutrition label for the bread here.
This is The Healthy Advocate.