Pumpkin Bread (Sugar Free/Gluten Free)

Pumpkin Bread (Sugar Free/Gluten Free)

By admin  , ,   , ,

March 29, 2017


1Pre-heat oven to 350 degrees fahrenheit

2Prepare loaf pan by lightly greasing with coconut oil or lining with parchment paper.

3Blend soaked dates, bananas and eggs

4Add all other ingredient to food processor and process until smooth

5Scoop batter into loaf pan and top with raw pepitas (and/or pecans).

6Bake for 40-47 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.

7Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.

8Let cool completely before slicing, preferably several hours, otherwise it can be a bit crumbly.

9Also, slice gently, as it’s rather tender.

10Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.


2 eggs - 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water)

1/4 cup coconut oil

5 soaked dates

3/4 cup pumpkin puree

1 - 1/2 ripe bananas mashed (primarily for binding)

1/2 tsp sea salt

2 tsp baking soda

1/2 tsp ground cinnamon

1 tsp pumpkin pie spice (+ more to taste)

1/2 cup water

1 cup + 1 Tbsp gluten free rolled oats

3/4 cup coconut flour

3 Tbsp raw pepitas (I mixed in a couple pecans)

Mar 29, 2017 | Posted by in | Comments Off on Pumpkin Bread (Sugar Free/Gluten Free)