Gluten-Free Pumpkin Bread with Nutmeg
Baking and Desserts • European
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Chestnut puree 10 fl oz
- Coconut Milk 0 fl oz
- Muscovado Sugar 0 fl oz
- Flaxseeds 1 tablespoon
- Water 0 fl oz
- Vanilla salt 1 teaspoon
- Gluten-Free Baking Mix 10 oz
- Almond 0 oz
- Activated Baking Soda 1 teaspoon
- Baking Powder 0 fl oz
- Ground Cinnamon 1 teaspoon
- Ground clove 1 teaspoon
- Nutmeg 0 fl oz
- Salt 0 fl oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Mix until smooth.
Step 3
In a separate bowl, combine all the dry ingredients. Mix the dry mixture with the wet mixture until smooth.
Step 4
Pour the batter into a baking pan greased with vegetable oil. Smooth out the layer.
Step 5
Bake for 50–65 minutes. Remove from the oven and let the bread cool.
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