Pumpkin Apple Bread
Prep time:
Cook time:
Total time:
Serves: 10
- 2 cups Bob's Red Mill Gluten-free All-Pupose Baking Flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- ½ tablespoon cardamom
- ½ cup coconut oil, plus more for the pan
- ⅔ cup agave nectar
- ⅔ cup almond milk
- 2 tablespoons pure vanilla extract
- 1½ cups canned unsweetened pumpkin puree
- ½ cup hot water
- ¾ cup peeled and chopped apples
- Preheat oven to 325 F.
- Grease an 8½ x 4½ x 2¾ loaf pan (most full-sized loaf pans will work though)
- In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon and cardamom
- Add the oil, agave, almond milk and vanilla to the dry ingredients
- Stir until the batter is smooth and thick
- Using a plastic spatula, fold in the pumpkin and hot water until both are evenly distributed throughout the batter
- Fold in chopped apples
- Pour batter into prepared loaf pan and place on the center rack of oven
- Bake for 20 minutes, rotate 180 degrees and bake for another 20 minutes (always insert a toothpick in the center and check that it comes out clean)
- Let bread stand in loaf pan for 20 minutes then gently run a knife around the edge of the bread
- Cover the top of the pan with a cutting board and invert the loaf onto it
- Carefully lift the pan away and re-invert the bread onto another cutting board
- Serve in slices either warm or cool
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/10/15/pumpkin-apple-bread/
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