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Spiced Pumpkin Bread

I'm chalking this up to another #cassavawin

Angela's Featured on
by Angela Gallardo in Desserts, Recipes

pumpkin bread

pumpkin bread

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.

Edit November 2017: feedback from readers (and personal experimentation) has shown that different brands of cassava flour yields different results and can leave this loaf a little dry.  I’ve adjusted the recipe to include almond flour to balance the cassava and leave it *reliably* more moist than before.  Measuring your cassava is recommended for accuracy.


Get a printable PDF of the recipe

Spiced Pumpkin Bread

Yields: 1 loaf

4 eggs

1/4 c. light coconut milk

4 tbsp. melted butter, ghee, or coconut oil

1 c. pure pumpkin puree

1/3 c. maple syrup

1 tbsp. blackstrap molasses

2 tbsp. apple cider vinegar

2 tsp. vanilla extract

2 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 3/4 c. blanched almond flour

150 grams cassava flour (~1 1/4 cups)

Optional for topping:  2 tbsp. butter, ghee, or coconut oil & 3 tbsp. coconut sugar, dark muscovado, or sucanat mixed with 1 tsp. ground cinnamon

Directions:

  • Preheat the oven to 350F.  Grease a standard 9×5″ loaf pan.
  • Add the eggs, coconut milk, butter, pumpkin puree, maple syrup, molasses, lemon juice, vanilla extract, cinnamon, pumpkin pie spice, baking powder, baking soda, and sea salt to the bowl of a stand mixer.  Beat with the paddle attachment on medium speed until smooth.
  • Whisk the almond flour and cassava flour together in a separate bowl.  Add it to the water mixture in two batches, mixing well in between each addition.  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 60-70 minutes, or until a toothpick inserted into the center comes out *mostly* clean.  You can slightly undercook it if you like a very soft, slightly gooey inside.
  • Optionally, top (while warm) with the butter and cinnamon sugar mixture.  Cool the loaf at least 30 minutes in the pan before inverting to remove and serve.
1 Comment
  1. Jenn Cross says:

    Made this yesterday. I don’t recommend using any gelatin for moistness if you use Otto’s cassava flour. Although the flavor is yummy, my loaf turned out with a jello-like texture. Not the best. 😔 I’m sure my hubby will still eat it though.

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