Gluten-Free Pumpkin Bread

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These were so easy to make & a huge hit with the family – I made it into muffins-just cut baking time by about 1/3 so that it was easier to pack in kids’ lunches…the boys love them =)

Gluten Free Pumpkin Bread

2 large eggs
¾ cup sunbutter
½ cup grade B maple syrup
½ cup pumpkin puree (homemade or canned)
3 tablespoons softened palm shortening, ghee, or unsalted butter
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
½ cup arrowroot powder
1½ tablespoons cinnamon
2 teaspoons nutmeg
2 teaspoons grain-free baking powder (or make your own- 1tsp baking soda+2 tsp cream of tartar)
½ teaspoon lemon zest
½ teaspoon ginger
¼ teaspoon sea salt

Link to original recipe:Gluten-Free Pumpkin Bread Against All Grain – Award Winning Gluten Free Paleo Recipes to Eat Well & Feel Great.

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