Pumpkin bread gluten and refined sugar free
Greetings! I know I am over due with this post. It’s been an extremely busy spring! Here is the pumpkin bread gluten and refined sugar free as mention in my previous post about stevia. We are huge fans of pumpkin bread. MK of course prefers it with mini chocolate chips – but I had a different goal with this loaf. the goal was to bake using natural sugars and the stevia. A healthy alternative for everyone, not just fructose malabsorption patients.
Preheat oven to 350.
Spray a 9 x 5 loaf pan with cooking spray or line with parchment paper.
In a medium bowl, combine all of the dry ingredients flours I used buckwheat flour with my all purpose GF flour), baking soda, baking powder, cinnamon, pumpkin pie spice, salt and set aside.
In a large bowl beat together the eggs, sugars and vanilla extract. Feel free to use a stand mixer as well, it’s easy enough to mix by hand though. Add in the pumpkin and oil and beat until well combined. Next, add all the dry ingredients and stir until just combined.
Spoon batter into the prepared loaf pan. Bake for 45-55 minutes – until a toothpick comes out clean from the center. Allow to cool for at least 10-15 minutes before removing form the pan.
Remove from pan, slice and enjoy! The loaf was tender and moist and had delicious flavor. The addition of the buckwheat was good because it gave it a little more depth. Of course, the added fiber and nutrients are a bonus as well. Shhhh, don’t tell the kids, I may add more next time. Gluten free and refined sugar free pumpkin bread a treat we can feel good about.