Pumpkin Spice Bread Recipe

Name: Pumpkin Spice Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups brown rice flour; 1/2 cups tapioca flour; 2/3 cup whole cane sugar or coconut sugar; 2 T flax meal + 9 T boiling water = mix into a slurry (egg replacement); 2 tsp. baking powder; 1 tsp. baking soda; 2 tsp. cinnamon; 1 tsp. ground ginger; 1/2 tsp. ground cloves; 1/4 tsp. nutmeg; 1/2 tsp. sea salt; 2 1/4 cups pumpkin puree (may need 2 cans - check serving size info on label); 1/4 cup water (add only if needed); 1/3 cup melted coconut oil or organic butter; 2 tsp. vanilla; 1 cup chopped pecans, optional; 1 cup Zante currants, optional

Servings: persons

2 1/4 cups brown rice flour
1/2 cups tapioca flour
2/3 cup whole cane sugar or coconut sugar
2 T flax meal + 9 T boiling water = mix into a slurry (egg replacement)
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1/2 tsp. sea salt
2 1/4 cups pumpkin puree (may need 2 cans - check serving size info on label)
1/4 cup water (add only if needed)
1/3 cup melted coconut oil or organic butter
2 tsp. vanilla
1 cup chopped pecans, optional
1 cup Zante currants, optional

1
1. Preheat oven to 400 degrees. Oil one 9 x 5 inch bread pan or two 8 x 4-inch bread pans.
2
2. In a large bowl combine the brown rice flour, tapioca flour, sugar, baking powder, baking soda, spices, and salt. Mix well.
3
3. Place pumpkin puree in a small bowl and whisk together with water, melted coconut oil, and vanilla. Add the flax meal slurry to this mixture.
4
4. Pour the wet ingredients into the dry and gently mix together. Add the 1/4 cup of water if your batter seems too dry. Your pumpkin puree may have enough moisture already. Fold in chopped pecans and Zante currants if using.
5
5. Place batter into an oiled bread pan. (You can also make these into muffins). Bake for about 50 - 60 minutes for the large loaf, 40 minutes for the smaller loafs. Loosen sides with a knife and gently take out of pan and place onto a wire rack to cool.

1074

kcal

Calories

Fat

118

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.

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

You need 17 ingredients. The key ingredients include: 2 1/4 cups brown rice flour, 1/2 cups tapioca flour, 2/3 cup whole cane sugar or coconut sugar, 2 T flax meal + 9 T boiling water = mix into a slurry (egg replacement), and more.

Yes, Pumpkin Spice 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.

Pumpkin Spice Bread

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