Wheat-Free Pumpkin Spice Bread

pumpkin spice bread

YUM.

Pumpkin Spice Bread

wheat-free

1-1/2c barley flour

3/4c maple sugar

1/2c walnuts – Optional

1t baking soda

1t baking powder

1/2t salt

1T cinnamon

1/4t nutmeg

1/4t allspice

1/4c coconut oil

3/4c pumpkin puree

1″ piece of ginger, grated

 3/4 nut milk

1t vanilla

1 lemon- juiced

Topping:

3T maple sugar

1t cinnamon

Preheat the oven to 350 degrees. Oil a loaf pan or 6 muffin tin/ containers.

Prepare the dry ingredients by sifting them into a large mixing bowl; the barley flour, baking soda, baking powder, salt, spices, and maple sugar. Add in the chopped walnuts if using.

In another small bowl, combine all of the wet ingredients; the pumpkin, oil, grated ginger nut milk, and the vinegars.

Mix the wet into the dry and pour into a well-oiled pan. Mix only until just incorporated- do not over mix.

Sprinkle the maple sugar over the entire surface of the loaf and bake for 35 minutes. Rotate the pan and continue to bake for another 8-10 minutes.

Let cool in the pan on a rack for 15 minutes and then remove the loaf entirely to the rack to let cool. Once cool, you can place it back into the loaf pan.

*For the loaf, let it cool thoroughly before attempting to slice into it.

Advertisements

2 thoughts on “Wheat-Free Pumpkin Spice Bread

  1. hi, I have no problem with wheat, can I use regular flour, whole wheat or chickpea flour instead of the barley flour? I have all the others in my house already. thanks Date: Wed, 22 Oct 2014 21:36:45 +0000 To: dodster@hotmail.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: