Pumpkin Bread {Grain/Refined Sugar/Dairy/Soy Free}

 pumpkin bread

I’m still on my pumpkin kick, and this time I made pumpkin bread! It’s lusciously moist, high in protein, and fills the whole house with the warm spices of fall.

Not only was the texture spot-on, but I took Amy’s advice from Simply Sugar & Gluten Free and added orange zest and orange juice to the batter. It really is the magic ingredient that brightens the flavor and makes this bread special.

I think this is hands down our favorite bread (even though my banana bread was pretty good, hummm….). It went faster than anything else I’ve ever made, and I cook A LOT – the whole loaf was gone by the end of the day! Not only that, but it was really simple to make:

You just whisk the dry ingredients together, stir in all the remaining ingredients, then pour the batter into a greased 8 x 4 inch pan :) See, simple!!!

DSCF4545

DSCF4546

Next up… pumpkin cookies :)

*Here is a grain free baking powder recipe.

Pumpkin Bread {Grain/Refined Sugar/Dairy/Soy Free}
 
Prep time

Cook time

Total time

 

Serves: 1 small loaf

Ingredients
  • 1¼ C Blanched Almond Flour, Honeyville Brand
  • ¾ C Arrowroot or Tapioca Flour
  • 2½ Tsp. Grain Free Baking Powder
  • ½ Tsp. Sea Salt
  • 1 Tsp. Ground Cinnamon
  • ½ Tsp. Ground Nutmeg
  • ¼ Tsp. Ground Cloves
  • 1 Tsp. Orange Zest
  • 2 Tbsp. Orange Juice (preferably fresh!)
  • ½ C Honey
  • ¾ C Pumpkin Puree (NOT pumpkin pie mix)
  • 3 Large Eggs
  • 1 Tsp. Pure Vanilla

Instructions
  1. Preheat the oven to 350 degrees and grease an 8 x 4 inch baking pan (you can find disposable ones in this size at Wal-Mart or buy one on Amazon), set aside.
  2. Whisk together the almond flour, arrowroot flour, baking powder, salt, cinnamon, nutmeg, cloves, and orange zest.
  3. Stir in the orange juice, honey, pumpkin puree, eggs, and vanilla.
  4. Pour batter into greased pan.
  5. Bake 50 – 55 minutes, covering with aluminum foil after 30 minutes to prevent the top from over-browning.
  6. Cool for 1 hour.
  7. Serve.

this post is part of Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Gluten Free Fridays,  Whole Food Fridays, and Allergy Free Wednesdays

Comments

  1. Man, Cassidy! This looks scrumptious! I seem to have a reaction to arrowroot flour, do you have any ideas for a sub on that?

    Can’t wait to try this for my family. I love the idea of the orange zest and juice – goes perfectly with pumpkin…

    Take care-
    XO
    Jen

  2. Hi Jen!

    I haven’t tried it in this recipe, but sometimes I sub out tapioca flour in place of arrowroot in my recipes. Arrowroot seems to be a bit more binding but the tapioca still usually works. Can you have tapioca?

    Hope you like it!!!
    -Cassidy

  3. I miss the pumpkin chocolate chip bread I grew up with, but this looks amazing. I will of course be adding some dairy free chocolate chips to the one I make. Can’t wait!

  4. This looks perfect, I LOVE pumpkin! Thanks for sharing at vegetarianmamma.com’s #glutenfreefridays link up!

  5. Hello there! Do you use Twitter? I’d like to follow you if that would be okay.
    I’m definitely enjoying your blog and look forward to new posts.

  6. Cassidy,

    This bread is just beautiful and so festive! Love, love.

    Happy Holidays to you and your family.

    –Amber

Trackbacks

  1. [...] Pumpkin Bread from Cassidy’s Craveable Creations [...]

  2. […] Pumpkin Bread- This bread fills the whole house with the warm spices of fall! It’s super moist, not crumbly, and holds together well. […]

Leave a Comment

*

Rate this recipe:  

Notify via Email Only if someone replies to My Comment