Tag Archives: pumpkin

Gluten Free Pumpkin Bread Recipe

Gluten Free Pumpkin Bread

Welcome fall with this easy gluten free pumpkin bread recipe. The gluten free flour mix in this recipe is made by combining almond flour and tapioca starch. The result is a hearty loaf with a nutty flavor that pairs perfectly with pumpkin and spice. Ovens on!
Almond Flour Pumpkin Bread
Gluten Free Pumpkin Bread Recipe

2 cups almond flour (almond meal)

1/3 cup tapioca flour (tapioca starch)
2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon fine sea salt
3 large eggs, lightly beaten

1/3 cup granulated sugar

2 tablespoons melted virgin coconut oil

3/4 cup pure pumpkin puree

1 teaspoon pure vanilla

Preheat oven to 350 degrees F. Generously grease an 8×4-inch loaf pan with some melted coconut oil. (Or, line pan with parchment paper.)

In a large bowl mix almond flour, tapioca flour, baking powder, cinnamon, ginger and salt. Set aside.

In a medium bowl mix eggs, sugar, 2 tablespoons melted coconut oil, pumpkin and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Spread batter in prepared loaf pan.

Bake 55 to 65 minutes or until browned and toothpick inserted in center comes out clean. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake this pumpkin loaf. Cool completely in pan.

Makes 1 loaf (12 servings)

-You can use pumpkin pie spice in place of the cinnamon and ginger.
-For best results, use a finely ground almond flour.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Grain Free Pumpkin Bread

You might also like:
Gluten Free Blueberry Muffins

Pumpkin Spice Power Smoothie Recipe

Pumpkin Spice Power Smoothie
A sure sign of fall is the general frenzy around pumpkin spice drinks. I can get behind the love for all things pumpkin spice, especially in the form of a not-too-sweet pumpkin power smoothie.

This breakfast smoothie is made with Greek yogurt, almond milk, pumpkin puree and of course, spices. The addition of banana sweetens the smoothie and adds a creamy texture. If you love a bit more sweetness, add a drizzle of maple syrup or honey.

Pumpkin Spice Power Smoothie Recipe
1/2 cup plain Greek yogurt (I prefer full fat or 2%)
1/4 cup pure pumpkin puree
1/2 cup unsweetened almond milk
1 medium banana, cut-up
1/4 teaspoon ground cinnamon
Dash ground ginger
1/4 teaspoon pure vanilla
Pure maple syrup or honey, if needed

Add yogurt, pumpkin, almond milk, banana, cinnamon, ginger and vanilla to blender container. Cover and blend until smooth. Taste for sweetness; add maple syrup or honey, if needed. Pour into a glass. If desired, sprinkle with additional cinnamon.

Makes 1 serving (about 1 3/4 cups)

Tip: If you love the flavor of cloves or nutmeg, add a dash of those spices before blending your smoothie. You can also use pumpkin pie spice in place of the cinnamon and ginger.

More Pumpkin Spice Deliciousness:
Pumpkin Spice Smoothies from Drink and Cocktail Recipes
Pumpkin Spice Chia Pudding from Eating Clean Recipes
Pumpkin Spice Coffee Cake from White on Rice Couple

Product Link:
Get a Vitamix Blender with Free Shipping Code (I use a Vitamix.)

Pumpkin Chocolate Chunk Granola Recipe

This homemade granola has it all- a touch of pumpkin and hints of spice combined with a big hit of chocolate. Pair it with tangy yogurt or nutty almond milk and you’ve got the makings for a happy breakfast bowl.

Pumpkin Chocolate Chunk Granola
Pumpkin Chocolate Chunk Granola Recipe
2 cups rolled oats
 (I used gluten free quick oats)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine sea salt
1/4 cup pure pumpkin puree
1/3 cup pure maple syrup
2 tablespoons melted virgin coconut oil
1/2 teaspoon pure vanilla
2 ounces dark chocolate bar, chopped (I used 70% cacao)

Preheat oven to 300 degrees F. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

Place oats, cinnamon, ginger and salt in a medium bowl; stir to mix.

Combine pumpkin puree, maple syrup, coconut oil and vanilla; stir until well mixed. Add pumpkin mixture to oat mixture; stir well to combine. Spread mixture on prepared baking sheet.

Bake 45 minutes, stirring every 15 minutes. Bake 5 to 15 minutes more or until deeply toasted, stirring every 5 minutes. (Ovens vary. Check often and be sure to stir. I baked mine 55 minutes. You’re looking for the moist granola mixture that initially goes in the oven to dry out, crisp up and brown. Be careful not to burn.)

Let cool completely. (Granola will become more crisp once cooled.)

Once granola has cooled, stir in chocolate chunks. Store granola in an airtight container at room temperature.

Makes about 3 cups
Pumpkin Granola

More Granola Recipes:
Pumpkin Spice Granola from Eating Clean Recipes
Chocolate Chip Granola from Brown Eyed Baker