Sugar Free Gluten Free Pumpkin BreadCaroline Fenton
Hey again guys, it’s Stacey here! I have another fantastic and really simple recipe for you this month. A recipe that is just as perfect for the gluten frees as it is for the “normals”… Sugar Free Gluten Free Pumpkin Bread! Not only can it be made gluten free but it is also refined sugar free too… Bonus!
Now if you haven’t already figured it out, I love embracing my gluten intolerance. I don’t see it as a hindrance anymore, well not 98% of the time, those other 2% are like at my hubby’s 30th Birthday party earlier this year. We had ordered a huge slab of mud cake to feed everyone…. and there my Mum and I sat drooling over the cake, hearing everyone’s exclamations of enjoyment while we had nothing…. Yeah, I wasn’t very organised that day I will admit.
But most of the time it honestly doesn’t both me and neither should it bother you. One of my goals in life is to be able to bake and create delicious food that can be served to everyone that sits at my table. Food that is not only healthy (well, some of the time!) but also caters for my intolerance without anyone ever being the wiser. Gluten Free can taste amazing! You just need to find the right recipes and change the way you think a little.
Like I said, this recipe I wanted to share today is one of those that doesn’t rely on gluten to give you that gorgeous fluffiness and flavour. It is already so flavour packed and is made with a mix of flour and almond meal so that it doesn’t need any more lift. So if you are Gluten Free all you need to do is sub out the Plain flour for ANY brand of Gluten Free Plain Flour… that’s it! No fancy flour mixes needed here. No crazy expensive extras and no other weird ingredients that you have to try and source. Simple as that.
But what about if you aren’t gluten free? Well you needn’t change a thing. This recipe (I am told) tastes just as amazing with gluten as it does without.
I also call this a “Mum Recipe”. Purely because it is one of those recipes that is just perfect for those times when you finally get 5 minutes to yourself and all you want to do is sit down with a steaming mug of coffee and a slice of something yummy. Something that you can luxuriate in without feeling bad, or needing a chocolate hit after.
If any of this is making sense, then this recipe is most definitely for you! So, here goes Sugar Free Gluten Free Pumpkin Bread coming up…
Sugar Free Gluten Free Pumpkin Bread
420g Pumpkin, grated (any kind will do)
4x Large eggs
¼ Cup Olive Oil
¼ Cup Maple Syrup
1/4tsp Ground Nutmeg
2tsp Baking Powder (just check its labelled Gluten free if need be)
1½ Cups Plain Flour (gluten free or wholemeal will work beautifully)
1½ Cups Almond Meal
+ Spreadable cream cheese to serve
Serves: 12-16 slices
Prep Time: 10-15 minutes
Cook Time: 1 ½ Hours
Now I told you this was simple and it really, honest to goodness is. Preheat your oven to 180° Celsius and line a 22x10cm loaf pan with a large piece of baking paper. (You want the ends to stick up over the sides to make removing it really simple.)
Start by grating your pumpkin, now this isn’t the easiest of tasks by hand… just ask my fingers. But if you have a food processor with a grating attachment I would suggest using that. It will be so much faster and far less dangerous! If you don’t have one unfortunately by hand it is, just take it easy and use a reasonable amount of force as the pumpkin is quite hard.
Now either in a large bowl with electric beaters or in that same food processor, add ALL of the ingredients, except the cream cheese. Blitz or beat on high speed for a moment or two. It won’t take long for all of the ingredients to come together so just be sure you don’t over mix it.
Pour your mixture into your prepared tin and pop it straight into the oven for 1 ½ Hours or until a skewer inserted into the middle comes out quite clean. You may find the loaf will crisp up quite quickly on the outside so be sure to turn and check your loaf once or twice throughout the bake.
Once cooked all the way through you can leave it in its pan to cool for 10 minutes or so. Once it has cooled a touch you can pull it gently out by the overhanging baking paper and leave it on a rack (leaving the paper on for now).
You may find it shrinks down slightly as it cools, this is OK, so don’t fret! It’s quite a dense bread but so incredibly moist. Once it has fully cooled you’ll be able to slice it up. What I like to do is cut it in half through the middle and then slice one half into pieces. I then wrap them individually up in cling wrap and pop them in the freezer! 30 seconds in the microwave and you have yourself a gorgeous scrummy snack anytime you like! The other half will keep for approximately 5 days in a Tupperware container.
Either fresh or frozen this loaf is the perfect addition to an afternoon tea. Spread with a (thick!) layer of cream cheese and served with a steaming cup of coffee, you’ll be set next time someone just drops by!
So what do you think of our Sugar Free Gluten Free Pumpkin Bread!? Will you be giving this recipe a go?
Well that’s it from me today folks, I hope you enjoy my little cooking forays and I will see you all again next month! Happy Baking!
Love, Stacey (Champagne & Gumboots) x
If you LOVED this, then please let us know! Plus, checkout some other savoury goodies from Stacey here… happy munching!
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