Pumpkin Apple Bread
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ovens vary so please always check loaf as you bake for doneness by sticking toothpick in the center that should come out clean.
Ingredients
  • 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
Instructions
  1. Preheat oven to 325 F.
  2. Grease an 8½ x 4½ x 2¾ loaf pan (most full-sized loaf pans will work though)
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon and cardamom
  4. Add the oil, agave, almond milk and vanilla to the dry ingredients
  5. Stir until the batter is smooth and thick
  6. Using a plastic spatula, fold in the pumpkin and hot water until both are evenly distributed throughout the batter
  7. Fold in chopped apples
  8. Pour batter into prepared loaf pan and place on the center rack of oven
  9. 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)
  10. Let bread stand in loaf pan for 20 minutes then gently run a knife around the edge of the bread
  11. Cover the top of the pan with a cutting board and invert the loaf onto it
  12. Carefully lift the pan away and re-invert the bread onto another cutting board
  13. Serve in slices either warm or cool
Recipe almost verbatim and only slightly adjusted from BabyCakes book Pumpkin-Spice Muffins on Pg. 30
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/10/15/pumpkin-apple-bread/