gluten free pumpkin bread

Gluten-free pumpkin bread with beet powder

If you love pumpkin bread, this gluten-free recipe is going to be everything you've been looking for. Easy to make and extra healthy with the addition of KOYAH beet powder. You'll get a moist, dense, and delicious loaf of bread. 

1 cup almond flour 
1/2 cup arrowroot flour 
1/2 cup tapioca flour 
1 tsp baking soda 
1 tbsp baking powder 
2 tsp vanilla extract 
Two eggs 
1/8 cup flax meal  
1 cup almond milk 
One can of pumpkin puree
1/4 cup maple syrup
2 tsp cinnamon 
1 tsp nutmeg 
1/2 cup organic cane sugar   
1/4 melted coconut oil 
Pinch of salt 
Two scoops KOYAH beet powder

1. Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-stick spray or rub coconut oil all over the inside.

2. In a large bowl, mix all of your dry ingredients

3. In a medium bowl, whisk together the pumpkin puree, maple syrup, eggs, melted oil, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir thoroughly until all ingredients are mixed.

4. Pour the batter into the prepared loaf pan and bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.



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