• It’s soft.• It’s moist (as pumpkin bread should be).• It’s ready in less than one hour.• It’s a nut free recipe that is also naturally gluten free –but I can guarantee no one will know.• Amazing with or without chocolate chips!
What You Need
For this easy healthy pumpkin bread you need cassava flour, canned pumpkin, pumpkin spice, baking soda, salt, maple syrup, eggs, oil, vanilla extract, and milk.
Mix wet and dry ingredients in separate bowls.
Step One
Carefully add dry ingredients to bowl of wet ingredients. Careful not to overstir. Fold in chocolate chips.
Step Two
Transfer batter to prepared loaf pan and bake at 375ºFfor 35 minutes. Then 350ºFfor another 5-10 minutes.
Step Three
Allow bread to cool in loaf pan about 20 minutes before removing and slicing.
Step Four
This Cassava Flour Pumpkin Bread recipe is AH-mazing! No one knows it’s gluten free, nut-free and grain free. Great with or without chocolate chips.
This recipe was specifically developed with cassava flour, I can’t recommend a good substitution. Coconut flour is extremely absorbent and whole wheat flour will change the texture.
SWEETENER
SWEETENER
Maple syrup or another liquid sweetener is best here. If you want a sweeter bread, add 1/4 cup brown or coconut sugar. If leaving out chocolate chips, you might want to add in the sugar.
STORAGE
STORAGE
Store on counter in an airtight container for about 4-5 days or in the fridge about a week. Freezer tightly wrapped for about a month, let thaw in refrigerator and enjoy.