Fall is Here {Gluten-free Pumpkin Bread}

It was cold for about three days in a row in Austin last week.  That qualifies as the beginning of Fall around here.  Yesterday it was 87 degrees and ridiculously humid out.  How about an iced tea with this pumpkin bread?  Hot tea just doesn’t sound so great.

{Gluten-free Pumpkin Bread}

1 1/2 c Pamela’s Baking Mix

1 c pumpkin puree

1/2 c unsweetened apple sauce

2 T Grade B maple syrup

1 T almond butter

3/4 c turbinado

2 eggs

1 t vanilla

1 T ground flax seeds

1 t cinnamon

1 t nutmeg

1/4 t cloves

1/4 t allspice

2 t baking powder

2 t baking soda

1/2 t xanthan gum

1/2 t sea salt

ground flax seeds and chia seeds for topping

coconut oil, to grease the pan

———-

Preheat oven to 350 degrees.  Grease a bread loaf pan with coconut oil.

In a stand mixer, combine the wet ingredients and turbinado.  In a small bowl, combine all dry ingredients and stir.  Slowly add the dry ingredients to the wet, and stir until combined.

Pour the mix into the bread pan, sprinkle with chia and flax seeds, and bake for 30-35 minutes until a knife inserted in the bread comes out clean.

I must say that each new recipe I throw together does not always end well.  When I pulled this out of the oven, I was very excited because it looked like the fabulous pumpkin bread I grew up eating, only healthier.  You will not miss the cups of white sugar, cups of white flour, and cup of oil that traditional pumpkin bread recipes call for.  It smells wonderful, is super moist, lightly sweet, and delicious.  Tastes like Fall!

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