How to bake organic gluten free pumpkin loaf

Bake Organic Gluten Free Pumpkin Loaf

39
STEPS
INGREDIENTS

Assemble all needed ingredients.

Assemble all needed ingredients.

Line the loaf pans with parchment paper. Preheat oven to 350\u00b0f 175\u00b0c.

Line the loaf pans with parchment paper. Preheat oven to 350°f 175°c.

Gather together all dry ingredients.

Gather together all dry ingredients.

Combine all dry ingredients.

Combine all dry ingredients.

Mix it up really well.

Mix it up really well.

Fold in the pumpkin pur\u00e9e with the dry ingredients.

Fold in the pumpkin purée with the dry ingredients.

Mix in the maple syrup, coconut oil and vanilla.

Mix in the maple syrup, coconut oil and vanilla.

Add the water and apple cider vinegar to the batter.

Add the water and apple cider vinegar to the batter.

Finished batter.

Finished batter.

Divide eventually into the loaf pans.

Divide eventually into the loaf pans.

Place in the preheated oven (350\u00b0f 175\u00b0c) for 50-60 minutes. Or until a tooth pick inserted comes out clean.

Place in the preheated oven (350°f 175°c) for 50-60 minutes. Or until a tooth pick inserted comes out clean.

Let cool for 5-10 minutes.

Let cool for 5-10 minutes.

Remove from loaf pan and enjoy.

  • 2.0c Buckwheat flour
  • 2.0c Pumpkin purée
  • 2.0Tbsp Ground cinnamon
  • 1/2tsp Ground cloves
  • 1/2tsp Ground ginger
  • 1/2c Coconut oil (melted)
  • 12.0Tbsp Pure maple syrup
  • 2.0tsp Vanilla
  • 1/2c Water
  • 2.0tsp Baking soda
  • 2.0Tbsp Apple cider vinegar
  • Mixing bowl
  • Rubber Spatula
  • Parchment paper
  • 2.0 Loaf pans
Calgary
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