My husband, Todd and I are artists and designers by trade and since we share design ideas with clients every day, sharing the food that helped to heal our family was a natural transition for us. We have learned a lot in the last year and a half of gluten free living and blogging; we learned that both my son and my husband are gluten-intolerant, that we all feel better when eating whole foods and eliminating processed junk foods and that when you cook from your heart amazing things can happen!
I have waited absolutely as long as I could possibly wait to start infusing everything I could think of with fall flavors. You see, I am that person that waits anxiously for Starbucks to release their pumpkin spice latte every year and I am also that person that stock piles mini gourds and mini pumpkins around my house until Christmas when I paint them white and adorn them with glitter. Yes, I do that!
In the fall my family can safely bet that each and every baked good that leaves my oven will either be laced with pumpkin or apple, it’s a little predictable, but I am okay with that. Don’t get me wrong, I love summer…but man, oh man, I anxiously wait for fall all year! I love the clothes, I love the boots, the crisp cool air, and the produce.
This pumpkin loaf may be good for you, but it sure tastes decadent. The nutty Teff flour pairs well with the warm fall flavors and the puree helps to keep this quick bread moist and delicious. Serve it up for breakfast, dessert, or whenever you have a craving for pumpkin spice.
Gluten Free Pumpkin Loaf Recipe
Ingredients:
- 1 1/4 cups Teff flour, plus more for pan
- 1/4 cup flax seed meal
- 3/4 cup tapioca flour
- 1 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup coconut oil
- 1/2 cup evaporated cane juice or maple syrup
- 1 cup pumpkin puree
- 1 1/2 teaspoon gluten free vanilla extract
- 1/2 cup Bundaberg ginger beer, you can use another ginger-beer in a pinch, but this brand is my favorite
- 1-2 tablespoon candied ginger, chopped
- 1/4 cup raw pepitas
- Coconut oil spray for pan
1. Preheat the oven to 375° F. Lightly spray or grease an 8-by-4-by-4-inch pan with coconut oil and lightly dust with Teff flour.
2. In a medium bowl, combine the teff flour, flax seed meal, tapioca flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix well with a whisk until completely combined.
3. In a separate large bowl, combine the coconut oil, cane juice or maple syrup, pumpkin puree, vanilla extract, and the ginger beer. Add the dry ingredients to the wet ingredients and mix well by hand with a whisk, breaking up any lumps of flour. The batter will be thick, but should be smooth.
4. Pour the batter into the prepared loaf pan. Smooth the top with a rubber spatula and sprinkle the candied ginger and pepitas across the top. Bake for 1 hour and 10 minutes tenting with tin foil during the last 20 minutes to prevent the ginger from scorching. The finished loaf should be golden and slightly firm to the touch and a toothpick inserted into the center should come out clean.
Pumpkin loaf is one of my very favorite fall treats. I need to make this today!
Pumpkin Loaf is my favorite too! I hope you enjoy it.:)
I stockpiled pumpkin puree the other day. I found it for $.49 per can. This looks so yummy!
That’s a really good deal for pumpkin puree this time of year! Yay!
A recipe that uses teff flour! YOU ARE MY HERO! I have a bag of it in my pantry after an attempt at injera that went terribly wrong, so this is perfect.
Kiersten, I love teff flour and I use it a lot in my baking these days. I recently used it in a fig chai tea bread and it was pretty spectacular! I hope you love this pumpkin loaf.:)
Can you suggest a substitute for Teff flour, I am told this is unavailable in Australia except as stock feed.
Kath, Teff has a really distinctive nutty flavor that is hard to substitute, however if you are able to eat flours that contain gluten you can substitute equal parts of wheat and rye flour. I hope this helps!
How nice to see you use Bundaberg Ginger Beer. That’s made here in Australia in my home State, Queensland. I’m mad for pumpkin flavoured anything at the moment and can’t wait to try this.
Anne xx
Anne, I adore Bundaberg Ginger Beer and rarely is my fridge without it! There really isn’t any other type of ginger beer on the ,market that compares. I hope you enjoy this recipe:)
I just want to eat the topping off the loaf if nothing else!
Brett
that sounds so good !!
This sounds so good. Can’t wait to try it-love anything with pumpkin in it. But why the coconut oil? It’s really not good for you. I would probably replace it for 1/2 applesauce and 1/2 canola or other vegetable oil. Do you see any reason why that would hurt this recipe? I almost always replace the oil in a recipe with applesauce or at least part of it. Thanks for the recipe!
Why do you say Coconut Oil is bad for you? You really need healthy fats in your diet and this is one of them. Coconut Oil also makes a really good face cream, can be used in your hair to help fight dandruff, and had bacteria fighting properties so it can be used to brush your teeth.
I can’t wait to try this recipe. It has Healthy fat, fiber and protein. Should make a nice snack.
When I see recipes like this I use the thick/somewhat solid part of a can of coconut milk instead of coconut oil. I’m sure it’s pretty similar but I feel like it’s healthier. This pumpkin loaf looks delish and I’m definitely making it asap! Thanks!
Is that ginger beer alcoholic or not? I’m not familiar with that brand. Does it contain sugar?
The Ginger Beer is non-alcoholic, but it does contain some sugar.
do you think I can substitute almond milk and minced ginger for the ginger beer — I have to watch the sugar
My crystallized ginger burnt fairly quick in the oven! Do be sure to have foil on hand!