התמונה להמחשה בלבדGluten-Free Pumpkin Loaf
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In gluten-free pumpkin loaf, avocado oil, organic cane sugar and large eggs are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 15 min
- Servings
- 8
- Difficulty
- Medium
Instructions
- 1Heat oven to 162°C and place baking paper in a bread pan, leaving enough paper to lift the bread later before you begin.
- 2In a large bowl, beat the avocado oil, cane sugar and the eggs until the mixture is smooth.
- 3Add the pumpkin puree and mix until the mixture is uniform. Then, add the almond flour, gluten-free flour mixture, baking soda, salt, cinnamon and pumpkin pie spice. Mix until the mixture is smooth.
Nutrition
- Calories
- 1164
- Protein
- 9.9g
- Carbs
- 157.2g
- Sugar
- 101g
Recommended Equipment & Products
- Certified gluten-free flour blend
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Chef tips
For optimal texture, let the loaf cool fully before slicing. Consider adding chopped nuts for added texture.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In gluten-free pumpkin loaf, avocado oil, organic cane sugar and large eggs are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.