Gluten-Free Pumpkin Bread
1 1/2 cup almond meal
1 cup arrowroot flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon, ground
1/2 teaspoon allspice, ground
1 teaspoon vanilla powder
6 medium eggs
1 teaspoon apple cider vinegar
- 1 cup pumpkin pureé
1/4 cup walnuts
- Preheat the oven to 180ºC/350ºF/Gas Mark 4 and line a standard loaf tin with baking paper.
In a large mixing bowl, stir through the almond meal, arrowroot flour, baking powder, soda, spices and vanilla.
Whisk the eggs in a small bowl, then add to the dry ingredients along with the vinegar and puree. Mix well, making sure the batter is well combined.
Pour the mixture into the prepared loaf tin and sprinkle with walnuts, pushing into the batter slightly. Place in the middle of the oven and bake for 40 minutes, until a skewer comes out clean and the top is golden brown. If the top is browning too quickly, cover with a sheet of foil.
Serve warm with generous lashings of butter.
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