GFCF Pumpkin Bread

  • GFCF Pumpkin Bread

    Pumpkin flour is perfect for those following a grain-free diet and for those also allergic to nuts. It is highly nutritious- 100 grams of this flour offers about 7 grams of fat, 7 grams of carbohydrates, and a whopping 64 grams of protein!

    Pumpkin flour is a great option for GFCF cooking. It is not only nutritious but can also be used in a variety of breads, muffins, cookies, soups, and pastas. These pumpkin cookies are loaded with fruit and vegies, making them a nutritious snack in the lunch box, or after school.



    1 2/3 cups Bob’s Red Mill all-purpose gluten free baking flour

    ½ cup honey

    2 teaspoons cinnamon powder

    ¼ teaspoon nutmeg powder

    ¼ teaspoon clove powder

    ¼ teaspoon black pepper powder

    ¼ teaspoon salt

    2 teaspoons baking powder

    3 eggs

    1 cup pumpkin (steamed and pureed)

    ¾ cup oil of choice

    3 tablespoons flaxseed meal



    1. Preheat oven to 350 F. Put all ingredients in the order listed in a mixing bowl and mix thoroughly with an electric mixer
    2. Grease a 9 inch by 13 inch Pyrex baking pan and pour the mixture into the pan.
    3. Bake at 350 F for 35 minutes.
    4. When baked let it cool and then cut into rectangle slices.


    Recipe submitted by Kirti Singh

    Kirti Singh attends Bauman College of Hollistic Nutrition and Culinary Arts. She is a mom to a 7 year old with autism and a 5 year old NT child.

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