Baking gluten free without lots of sugar can be challenging. Texture and taste is a big change from using regular flour and processed white sugar but very adaptable. The following recipe works and tastes great.
Date Sweetened Pumpkin Bread
I switched the pumpkin to unsweetened applesauce. I made this recipe two times. The first time I used sorghum flour and the second time the coconut flour. They both worked. The loaf is much softer in texture (than using regular flour) so it cuts much better when it is cooled completely in the fridge. Use parchment paper because it is much easier to lift out the loaf, from the pan, to let it cool.
1/2 cup almond or coconut milk
1 cup pitted dates (I use the Parnoosh because they are softer)
1 1/2 cups pumpkin puree or applesauce
1 1/2 cups almond flour
1/2 cup coconut flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla
1. Preheat oven to 350°F. Line the loaf pan with parchment paper. If the parchment paper is stiff, a trick: I will take the cut piece and hold it under my kitchen tap until it is wet. I then squish it, to get rid of the extra water, and then place it in the loaf pan. Much easier to work with and the parchment paper will lie in the pan instead of trying to pop out! It won’t effect your baking.
2. Heat the milk until warm and then add the dates. Let them soak for about five minutes.
3. In a food processor, blend pumpkin with dates and milk until well blended. Set aside.
4. In a large bowl, mix flours, dry spices, baking soda, and salt.
5. In a small bowl, whisk eggs and vanilla. Add the pumpkin-date mixture and mix gently together. Add the wet mixture to the dry ingredients, stirring gently.
6. Pour into prepared pan and bake for 45 to 50 minutes or until set in the centre.
7. Remove from oven and cool completely before slicing.
*This loaf is not very sweet. If you must, spread slices with honey or maple syrup.
