Pumpkin Bread (Gluten-Free, No Added Sugar)
This pumpkin bread is so sweet and satisfying, you would never guess that it's sweetened with dates only. And did I mention it's gluten-free?! Buckwheat flour, pumpkin puree, dates, coconut oil and an egg makes this loaf surprisingly light and moist while cinnamon, nutmeg, ginger and cloves gives it a lovely fall flavor. I suggest eating it straight out of the oven with butter or margarine. Who knew sugar-free bread could be this good?!
- 1 cup pure pumpkin puree, canned
- 1 cup Medjool dates, pitted
- 1/4 cup water
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1 cup buckwheat flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 tablespoon cinnamon, ground
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon nutmeg, ground
- 1/4 teaspoon fine grain sea salt
- Pinch of clove, ground
Preheat oven to 350F. Line a loaf pan with parchment paper.
Add your pumpkin puree, water, melted coconut oil, Medjool dates and vanilla in a food processor. Blend until smooth. Set aside.
In a large mixing bowl, whisk together your flour, baking soda, baking powder, cinnamon, ginger, nutmeg, salt and clove.
Stir in your wet ingredients.
Add your egg and mix everything together.
Transfer to your prepared dish and bake for 45 minutes or until a toothpick comes out clean.
Store in an airtight container or plastic bag at room temperature or in the fridge for 3-4 days or in the freezer.
For a vegan option, omit the egg. You can replace it with a 2 tablespoons of water, but the texture might change.