GLUTEN-FREE PUMPKIN BREAD


Makes 1 Loaf

1. Soak 12 Dates & 1/4 Cup of Raisins in 1/3 Cup of Water for several hours.

2. Stir the following dry ingredients together in a small mixing bowl:

  • 1 1/2 Cups Almond Flour
  • 1/2 Cup Tapioca Flour
  • 1/4 Cup Potato Starch
  • 1/4 Cup Sorghum Flour
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Baking Powder
  • 1/2 tsp Xanthan Gum
  • 1/2 tsp Salt
  • 1/4 tsp Allspice
  • 1/4 tsp Cloves

3. Beat the following ingredients together in a large mixing bowl on high speed for 1 minute.

  • 1/4 Cup Coconut Sugar
  • 1/4 Cup Grape Seed Oil
  • 4 Tbsp (1/2 stick) Room Temperature Butter

4. Add 1 Cup of Canned Pumpkin & 2 Eggs & stir together. 

5. Puree the Dates & Raisins in a powerful blender. Then add puree to the bowl with the wet ingredients.

6. While mixing with a beater on low speed, slowly add the flour mixture & mix until just combined.

7. Pour the batter into a greased loaf pan & bake at 350°F for at least 1 hour. If you insert a toothpick into the center & it comes out clean, you know it's ready. Before serving, let the bread cool in the pan for 10 minutes & then finish cooling at least 10 more minutes outside of the pan.