How to Bake Organic Gluten Free Pumpkin Loaf

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How to Bake Organic Gluten Free Pumpkin Loaf Recipe
13 Steps
Ingredients
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1
Assemble all needed ingredients.

Assemble all needed ingredients.

2
Line the loaf pans with parchment paper. Preheat oven to 350°f 175°c.

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

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3
Gather together all dry ingredients.

Gather together all dry ingredients.

4
Combine all dry ingredients.

Combine all dry ingredients.

5
Mix it up really well.

Mix it up really well.

6
Fold in the pumpkin purée with the dry ingredients.

Fold in the pumpkin purée with the dry ingredients.

7
Mix in the maple syrup, coconut oil and vanilla.

Mix in the maple syrup, coconut oil and vanilla.

8
Add the water and apple cider vinegar to the batter.

Add the water and apple cider vinegar to the batter.

9
Finished batter.

Finished batter.

10
Divide eventually into the loaf pans.

Divide eventually into the loaf pans.

11
Place in the preheated oven (350°f 175°c) 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.

12
Let cool for 5-10 minutes.

Let cool for 5-10 minutes.

13
Remove from loaf pan and enjoy.

Remove from loaf pan and enjoy.

Ingredients

2 Cups Buckwheat flour 
2 Cups Pumpkin purée  
2 Tablespoons Ground cinnamon 
½ Teaspoons Ground cloves 
½ Teaspoons Ground ginger 
½ Cups Coconut oil (melted) 
12 Tablespoons Pure maple syrup 
2 Teaspoons Vanilla 
½ Cups Water 
2 Teaspoons Baking soda 
2 Tablespoons Apple cider vinegar 
Mixing bowl 
Rubber Spatula 
Parchment paper 
2 Loaf pans 
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