Gluten-Free Pumpkin Bread with Nutmeg
Baking and Desserts | European cuisine
⏳ Time
3 hours
🥕 Ingredients
14
🍽️ Servings
6
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Chestnut puree - 8 fl oz
- Coconut Milk - 2 fl oz
- Muscovado Sugar - 2 fl oz
- Flaxseeds - 1 tablespoon
- Water - 1 fl oz
- Vanilla salt - 1 teaspoon
- Gluten-Free Baking Mix - 8.5 oz
- Almond - 2.1 oz
- Activated Baking Soda - 1 teaspoon
- Baking Powder - 0 fl oz
- Ground Cinnamon - 1 teaspoon
- Ground clove - 1 teaspoon
- Nutmeg - 0 fl oz
- Salt - 0 fl oz
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Mix until smooth.
Step 3
In a separate bowl, combine all the dry ingredients. Mix the dry mixture with the wet mixture until smooth.
Step 4
Pour the batter into a baking pan greased with vegetable oil. Smooth out the layer.
Step 5
Bake for 50–65 minutes. Remove from the oven and let the bread cool.
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