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Gluten-Free Pumpkin Bread with Dates

 
This is by far one of my all time favorite recipes. It’s my mom’s and it’s the best.  I wanted to share it with you guys, because during these Winter months it’s just the kind of thing that keeps you warm and happy.  The dates are optional, but they are the right touch.  They add a little extra sweetness, an exotic flavour, and nutrients!
 
 
 
I go crazy for this bread in the morning with a hot cup of coffee, but is also makes an ideal snack in the afternoon.  The good news? Dates are a healthy way of satisfying your sweet tooth, all while giving you a good dose of magnesium and antioxidants.  And we all know that pumpkin is chock full of vitamins, like vitamin A and K – so really, what’s not to love about pumpkin bread?
 

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Gluten-Free Pumpkin Bread with Dates
Makes 1 loaf

1 1/2 cups gluten-free flour (3/4 cup oatmeal flour and ¾ cup rice flour.)
1/2 cup raw sugar (or sugar equivalent)
1 tsp baking soda
1 tsp baking powder
½ tsp xantham gum
1 tsp salt
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 cup pumpkin puree
1/3 cup oil (try virgin coconut oil!)
2 eggs

1 cup coarsely chopped, pitted dates
 
Preheat oven to 350F. Grease one loaf pan (9 x 5). In a large bowl mix 9 first (dry) ingredients. In another bowl mix remaining ingredients well (all except the dates). Slowly add dry ingredients to wet mixture. Then add in the dates (optional). Pour into baking pan. Bake for 1 hour. Remove from oven and allow to cool before removing from pan. Enjoy!
Emily Smith
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