Gluten-Free Pumpkin Bread! Recipe

Name: Gluten-Free Pumpkin Bread!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DATE SYRUP:; 3 To 4 Large Dates; 1/4 cups Water; FOR THE PUMPKIN BREAD:; 3 Tablespoons Ground Flax Seeds; 9 Tablespoons Water; 1 cup Almond Flour; 1/4 teaspoons Sea Salt; 1/2 teaspoons Baking Soda; 1 Tablespoon Cinnamon; 1 teaspoon Nutmeg; 1/2 teaspoons Ground Cloves; 1/2 cups Pumpkin; 2 Tablespoons Date Syrup

Servings: persons

FOR THE DATE SYRUP:
3 To 4 Large Dates
1/4 cups Water
FOR THE PUMPKIN BREAD:
3 Tablespoons Ground Flax Seeds
9 Tablespoons Water
1 cup Almond Flour
1/4 teaspoons Sea Salt
1/2 teaspoons Baking Soda
1 Tablespoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoons Ground Cloves
1/2 cups Pumpkin
2 Tablespoons Date Syrup

1
1. For the date syrup, in a food processor, combine the dates and water until a syrup is formed. Add more water if too thick. Remove the syrup and place in a separate bowl.
2
2. For the bread, mix ground flax seeds with water and set aside until egg-like texture forms.
3
3. Rinse your food processor and combine almond flour, salt, baking soda and spices. Pulse until thoroughly mixed.
4
4. Add pumpkin, date syrup, and flax seed eggs and pulse for 2 minutes.
5
5. Scoop batter into a lightly greased mini loaf pan.
6
6. Bake at 350u00b0F for 35-45 minutes.
7
7. Cool and serve!
8
Recipe lightly adapted from Elana's Pantry.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE DATE SYRUP:, 3 To 4 Large Dates, 1/4 cups Water, FOR THE PUMPKIN BREAD:, and more.

Yes, Gluten-Free Pumpkin Bread! falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Pumpkin Bread!

How did you like this recipe?

Frequently Asked Questions