I may or may not get overly excited about fall which results in pumpkin everything around my house. I can’t help it. If I still dressed up for Halloween I would be a pumpkin. Actually, I was a pumpkin when I was little and I was stuffed with newspapers to make my costume all puffy. I wish my family used cameras back then because it would be so fun to see a picture of that.
Well, costumes aside, this year myself and my colleague Elissa are teaching a gluten-free holiday baking class at a local Whole Foods, so a variation of this recipe is most definitely going in the line up. I’ll update the recipe if I make more changes.
Hope you enjoy!
- 2 Tbl ground flax
- ¼ cup plus 2 Tbl cassava flour
- ¼ cup plus 2 Tbl coconut flour
- ¼ tsp sea salt
- ¾ tsp baking soda
- ¾ tsp baking powder
- 2½ tsp pumpkin pie spice
- 2 tsp cinnamon
- 1 cup plus 2 Tbl pumpkin puree
- 3 eggs plus 3 yolks, beaten
- 5 Tbl water
- ¼ cup plus 3 Tbl maple syrup
- 3 Tbl ghee, melted (or sub coconut oil)
- 1 cup cranberries (fresh or dried)
- Preheat oven to 350.
- Grease a 9x5 loaf pan with ghee.
- Combine all the dry ingredients in a mixing bowl: flours, salt, baking soda and powder, spices.
- Combine all the wet ingredients in a separate bowl: pumpkin, eggs, water, maple syrup and ghee.
- In 3 parts, slowly sprinkle the dry ingredients into the wet ingredients, whisking as you do so.
- Add cranberries, then pour into loaf pan and smooth the top.
- Bake for 25 minutes, rotate pan 180 for even baking.
- Bake another 15 minutes, then start checking for doneness every 5 minutes- the top should not be jiggly and a knife inserted into the center should come out with barely any crumbs.
- Allow to fully cool before slicing.