My amazing pastry chef aunt, Patti Dellamonica-Bauler was at my house the other day and I was grousing about my applesauce muffins that turned out like flat marshmallows. She started explaining to me about almond flour being all fat and needing to cut back on baking soda and cooking the muffins for more time…and while all that was all going over my head she starts pulling ingredients out of my cabinets and throws together this pumpkin bread with about as much effort at most people roll up a car window. I’m not sure it will be quite as easy but I highly recommend you try this pumpkin bread recipe. You can slice it and freeze the slices then pull one out the night before for breakfast with a piece of fruit, which is my favorite way to enjoy this bread.
Oh and the good news…my aunt has quit her job and moved to the Sierras so we might get more great professional recipes out of her.
PATTI’S GLUTEN FREE HIGH ALTITUDE PUMPKIN BREAD
3 Extra Large eggs OR 4 Medium eggs
1 Cup + 2 T. Plain Pumpkin Puree
1/3 Cup Oil (Canola, Grapeseed, or Coconut)
2 T. Coconut milk or coconut water
1/3 Cup Maple Syrup or Mild Agave
2 t. Vanilla Extract
¼ t. Kosher or Sea Salt
1 T. Pumpkin Pie Spice
1 t. Ground Cinnamon
1 ¾ Cup Almond Meal
¼ Cup Coconut Flour
1 T. Tapioca Flour (can substitute Cornstarch)
¾ t. Baking Soda
Preheat oven to 350 degrees (325 convection oven)
Brush a loaf pan with coconut or canola oil. Line bottom with parchment paper.
Whisk eggs to break up and add pumpkin puree, oil, coconut water, syrup, vanilla, spices, salt. Set aside
Measure flours, almond and baking soda in a larger bowl and whisk to combine. Make a well in the center.
Using a spatula or large spoon combine wet ingredients with dry.
Pour batter into pan, bake on rack in center of oven until skewer inserted into center comes out with moist crumbs clinging to it.
Depending on loaf pan size the baking time will be from 40 – 60 minutes.
Can also be baked in muffin papers.