Before the Flow Pumpkin Bread
In this Recipe
Ingredients
- Canned pumpkin 1 cup
- Before The Flow 6 ml
- Baking soda 1 tsp
- Baking powder ½ tsp
- Salt
- Coconut sugar 1 ¼ cup
- Vanilla 2 tsp
- Large eggs (or flax eggs) 3
- Avocado or coconut oil ⅓ cup
- Gluten free flour (Bob’s Redmill) with xantham gum (or add ¼ tsp xantham gum) 1 ½ cups
- Cinnamon 1 tsp
- Pumpkin spice 1 Tbsp
- Optional mix ins: walnuts, chocolate chips, frozen berries
Steps
-
1
Preheat oven to 350 degrees and line a bread pan with parchment paper
-
2
In large bowl combine pumpkin puree, baking soda, baking powder, and Before The Flow. Mix well.
-
3
Add sugar and vanilla and stir to combine.
-
4
Add in oil and eggs and stir to combine.
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5
Sift in flower and spices and stir to combine.
-
6
Stir in optional mix ins.
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7
Pour into bread loaf pan.
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8
Optional: Dust top with coconut sugar and cinnamon. Swirl the top with a knife in opposite zig zag directions.
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