Pumpkin Spice Bread
1-1/2c barley flour
3/4c maple sugar
1/2c walnuts – Optional
1t baking soda
1t baking powder
1/4c coconut oil
3/4c pumpkin puree
1″ piece of ginger, grated
3/4 nut milk
1 lemon- juiced
3T maple sugar
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.
2 thoughts on “Wheat-Free Pumpkin Spice Bread”
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: firstname.lastname@example.org
I would use WW flour then over the chickpea flour- whole wheat has substance, gluten, that the chickpea flour has none of. Tell me how it comes out!