This is the best pumpkin bread I have ever made. It was moist and full of our favorite FALL flavors! It is so delicious that it can be found under TWO categories on my blog- dessert and bread! I couldn’t just choose one!
Preheat the oven to 325°
Either use canned pumpkin puree or make your own! This is what I did:
* I cut a small “Pie Pumpkin” in half, removed the seeds (of course I roasted those separately! YUMMO), place in a roasting pan with 1-2 cups of water. Cook in 350° oven for 40-45 minutes.
Allow to cool before handling, remove all the flesh. When it came time to do this recipe, I place the roasted pumpkin in the food processor for 30 seconds. Then I used it in the recipe!
1/2 cup of coconut oil
1/4 cup of unsalted butter
1/4 Pyure or Swerve granulated sugar
*sugar-free sweetener with zero calories*
3/4 cup of Brown Sugar Swerve
2 large eggs
15 ounces of pumpkin puree
1/2 cup almond flour
1 1/2 cups of Pamela’s gluten free baking mix & pancake mix
1 Scoop of Arbonne Gut Health Fiber (because I love to add more gut and health benefits where I can!)
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp clove
1 tsp cinnamon
1 tsp nutmeg
1 cup pecans cut
Mix sugars, butter and coconut oil together well.
Mix in the 2 eggs
Next Mix the pumpkin puree.
In a separate bowl- add together all of the dry ingredients.
Slowly add the dry ingredients to wet mixture until well blended.
Place in loaf pan and bake in preheated oven for 75 minutes. Allow to cool completely before cutting.
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!