Get ready for your kitchen to smell amazing… A simple recipe for a fall staple!
- 300g pumpkin purée (squash purée can also be used)
- 3 eggs
- 200g brown sugar
- 240 g gluten-free flour mix
- 2 tsp gluten-free baking powder
- 30 g almond flour
- 130 g melted coconut oil
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp ginger powder
- 1/2 tsp nutmeg
- 1 pinch of salt
Preheat the oven to 180º C and grease bread pan.
In a large bowl, beat eggs and sugar together.
Add melted coconut oil and vanilla.
Next, add the flour, almond flour, and spices. After mixing, add the baking powder and then the salt.
Finally, mix in the pumpkin purée.
Once mixed well, pour the batter in the greased bread pan.
Bake at 180º C for about 40 minutes.