It’s that wonderful time of year! Everything is pumpkin flavored and I love it! I decided to come up with a gluten free pumpkin bread by altering a banana bread recipe I have. It came out wonderfully!
I tried coconut sugar for the first time in place of granulated sugar and I am now officially team coconut sugar! Coconut sugar is low glycemic which makes it a great option for people with diabetes. It has a high mineral content (rich in potassium, magnesium, zinc, and iron), contains vitamins B1, B2, B3, and B6, and contains 16 amino acids. A no-brainer over refined white sugar! It can be substituted cup for cup in all your baked good recipes.
2 cups of gluten free multipurpose flour (I prefer Namaste Foods Perfect Flour Blend)
1 tsp of baking soda
1/8 tsp of salt
1/2 cup of coconut oil – melted
2/4 cup of coconut sugar
10 drops of stevia (you can substitute with an additional 1/4 of coconut sugar)
1/4 cup of light brown sugar (packed)
15 oz Pumpkin (not pumpkin pie mix)
1/2 tsp of vanilla extract
1 tsp of ground cinnamon
1/4 tsp of cloves
1/2 tsp of ginger
1/2 cup of dark chocolate chips (60% or higher is best!)
9×5 loaf pan (greased with coconut oil)
1. Pre-heat oven to 325° F and grease loaf pan with coconut oil.
2. In a medium sized bow, shift together flour, baking soda, and salt – set aside.
3. In a larger mixing bowl, mix the melted coconut oil, coconut sugar, brown sugar, and stevia. Add eggs, vanilla, cinnamon, ginger, cloves, and pumpkin to the mix and stir until well mixed.
4. Fold in the flour and chocolate chips into the wet mixture.
5. Pour the batter into the greased loaf pan and bake for 65-75 minutes. You should be able to pull a toothpick clean out of the middle of the loaf. Transfer to a rack to cool before serving
Hope you all enjoy this fall treat as much and my family did!