**This was entered at Life as a Mom’s holiday sweets carnival, and Keeper of the Home’s Holidays Eats and Sweets carnival!**
Who doesn’t love pumpkin bread in the fall? It’s a great holiday treat. I made this bread today for Thanksgiving (it’s evening and most people have gone home now) and it was SO good that my mom wanted the recipe and some of the bread to take to work to share with her coworkers. She said, “I’m not usually into all the healthy cooking you do, but this bread is great!” Can’t even tell it’s gluten-free. Dairy free, too, unless you add cream cheese frosting! We didn’t, so I don’t have a recipe for that, but it’s really great just by itself.
The original version of this recipe can be found at Gluten-Free Goddess’ blog but I made several changes so I’ll post mine here.
Gluten-Free Pumpkin Bread
- 1 cup – 2 tbsp. turbinado sugar (I just eyeballed it and used a bit less than a cup)
- 1/4 cup raw honey
- 2 free-range eggs, beaten
- 2 tbsp. extra virgin olive oil
- 2 tbsp. coconut oil
- 1 cup pumpkin puree
- 1 tbsp. vanilla extract
- 1/4 tsp. lemon juice (I just used 1/8 wedge and squeezed, I didn’t measure)
- 1/2 cup buckwheat flour
- 1/2 cup sorghum flour
- 1/2 cup brown rice flour
- 1.5 tsp. baking soda
- 1.5 tsp. cream of tartar
- 1/2 tsp. sea salt
- 1 tsp. xanthan gum
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cardamom
Mix together sugar, honey and oils. Add egg, lemon juice, and pumpkin. Stir to combine. In a separate bowl, mix the remaining ingredients (flours, baking soda, spices) and stir to combine. Add dry ingredients to wet and fold gently until combined. Bake at 325 for 60 – 75 minutes. Serve warm plain, or with whipped cream, butter, or cream cheese frosting if you are not dairy free!
And…you get a bonus recipe this week! Dairy-free fudge! It is sooooo rich and creamy, I love it, but I can only eat a couple pieces.
Coconut Milk Fudge
- 1 cup coconut milk
- 2 cups turbinado sugar (or a little less)
- 4 oz. bittersweet baking chocolate (mine was 99% pure cacao)
- 1 tsp. vanilla
- 1/4 cup coconut oil
Mix together coconut milk and sugar in a large sauce pan. Stir occasionally over medium heat until it boils. Let it continue to boil for one minute. Remove from heat and add the chocolate, chopped into small chunks. Stir until the chocolate is completely melted. Put the pan back on the heat and let it cook without stirring until it reaches 238 degrees on a candy thermometer. Place the pan in a sink full of cold water to stop the cooking and add the vanilla and coconut oil; DO NOT STIR. When it is cooled to 110 degrees, stir vigorously until the oil is incorporated and the mixture is thick. You can add 1/2 cup of nuts or other add-ins at this point if you want. Pour mixture into a prepared pan (8×8) and allow to cool. It will solidify at room temperature but I put it in the fridge after it was mostly solid and I had cut it, it keeps longer in the fridge.