I’m chalking this up to another #cassavawin.
Just two attempts at this pumpkin loaf and it’s pretty dang perfect. Light and just slightly spongy. Lots of rich pumpkin flavor, made more prominent with a touch of molasses.
Top with some melted butter/ghee/coconut oil and a cinnamon sugar mix if you’re feeling saucy. But it’s (almost) equally enjoyable on it’s own. Or with a little melted dairy-free butter (option #1 or option #2) on a warm slice.
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Spiced Pumpkin Bread
(grain-free & nut-free)
Yields: 1 loaf
1/4 c. light coconut milk
4 tbsp. coconut oil
1 c. pure pumpkin puree
1/3 c. maple syrup
2 tsp. blackstrap molasses
2 tbsp. lemon juice or apple cider vinegar
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
large pinch of cloves
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
2 c. cassava flour
Preheat the oven to 350F. Grease a 9×5″ loaf pan and dust with a bit of cassava flour.
Add the eggs, coconut milk, coconut oil, pumpkin puree, maple syrup, molasses, lemon juice, vanilla extract, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and sea salt to the bowl of a stand mixer. Beat with the paddle attachment on medium speed until smooth.
Add the cassava flour one cup at a time, fully mixing it in between additions. Scrape the sides and mix a final time to ensure it has all been incorporated.
Pour the batter into the prepped loaf pan and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Optionally, top (while warm) with the 2 tbsp. butter/ghee/coconut oil, then sprinkle with the cinnamon sugar mixture. Cool the loaf at least 30 minutes in the pan before inverting to remove and serve.
Edit: I’ve found that the brand of cassava flour used can greatly impact how baked goods turn out. Some are much more absorbent than others and can leave this loaf dry. To offset this, 1-2 teaspoons of grass-fed gelatin can be added to the loaf to help keep it moist.