Nothing says fall like a pumpkin roll. I am talking a stick of butter, cup(s) of sugar and block(s) of cream cheese with trace amounts of pumpkin and a sprinkle of cinnamon. My mouth is salivating just thinking about taking it from the fridge, gingerly unwrapping it from its tinfoil cocoon and cutting a hefty slice to enjoy with my coffee. I can see the roll cave to the pressure of the butter knife now. And we all know I’m going right back to the fridge for another slice the moment I’ve licked the crumbs off my plate because, well, it is that good. (Okay fine I’ll give you a ‘lightened up’ version of the pumpkin roll here, but I’m getting to the point of this Healthy Gluten Free Pumpkin Bread recipe, so just bear with me). Yes, it is safe to say that my aunt Christine’s pumpkin roll is most definitely my favorite dessert ever.
But alas, Auntie C’s infamous pumpkin roll isn’t gluten or dairy free, nor does it fall under the organic umbrella. Also should probably mention that it has the ability to give me an overnight spare tire around my waist. And while i do believe it is well worth the extra layer of fluff on my love handles, it’s just simply not a luxury I can enjoy daily. It’s more of a coveted Christmas morning treat than a viable breakfast option for the health conscious.
And as the story goes, the Traveling Fig (yepp, finally went crazy and started referring to myself in 3rd person), has taken on the task of creating a gluten free & healthy pumpkin bread that is moist & delicious… and something your body would be happy to ingest every fall morning!
Healthy & Gluten Free Pumpkin Bread
-1 Cup Coconut Flower
-1/2 Cup Gluten Free Oats (or one packet of oatmeal)
-1 TSP Cinnamon
-1/2 TSP Pumpkin Pie Spice
-1/2 TSP Baking Soda
-1/2 TSP sea salt
-1 TBSP Chia Seeds (optional- I mostly just add them for health reasons!)
-1 Box or Can of Pumpkin Pure Organic Puree
-1/4 Cup Coconut Oil
-3 TBS Grade A Maple Syrup
-1/2 extra ripe or frozen banana
-drop of stevia or 1/2 packet
-1/4 Cup Dark Chocolate Chips and/or Cacao Nibs
-Handful of Fresh Cranberries
-1/4 Cup Pecans or Walnuts
-1/4 Cup Pumpkin Seeds
- Preheat the oven to 345 degrees.
- Combine the dry ingredients together in one bowl.
- In a separate bowl, combine all wet ingredients and mix well (preferably with a hand mixer).
- Combine both and mix well.
- With a spoon mix in add ons (optional: save add-ons for top of bread!)
- Pour into a greased loaf pan and bake for 50 minutes.
This bread is best served warm with a bit of coconut oil or yogurt. My favorite is to grill a slice in coconut oil so the edges get a bit crispy! Yum!