I have to admit, my Pumpkin Coconut Loaf Recipe is pretty delicious but I am sharing something even more delicious. It is a recipe with no gluten and no dairy…behold it is my Pumpkin & Walnut Bread.
I was surprised at how well it held together and that is all thanks to a thickener/stabiliser I have been experimenting with called Xanthan Gum. I have used Xanthan Gum with great success before to create a thickened cashew and coconut cream frosting on my daughters 1st Birthday Watermelon Cake Recipe.
What is Xanthan Gum?
Chris Kresser summarised it nicely...”A largely indigestible polysaccharide that is produced by bacteria called Xanthomonas Camestris. Manufacturers place the bacteria in a growth medium that contains sugars and other nutrients, and the resulting product of bacterial fermentation is purified, dried, powdered, and sold”
Pumpkin Coconut Loaf Recipe
Prep: 20min | Cook: 1hr + 10 minutes (pumpkin) | Serves: 10
- 1 1/4 cup Bob’s Red Mill All-Purpose G/F Baking Flour
- 1/2 cup Coconut flour
- 2 tsp Baking powder
- 1 tsp Xanthan Gum
- 1 tsp Cinnamon
- 1/4 cup Agave
- 2 eggs
- 1/3 cup Coconut oil
- 2 cup grated butternut pumpkin
- 1 Tbsp Maple Syrup
- 1/4 cup chopped walnuts
- 2 Tbsp. pumpkin seeds or pepitas (for the top of the loaf)
Preheat your oven to 360ºF (180ºC) line a loaf tray with baking paper.
If you have a processor to grate the pumpkin – this saves time, otherwise hand grate the pumpkin and place into saucepan on medium heat, stirring frequently to soften (about 8 minutes).
Add in the maple syrup and walnuts and stir for 1 minute then remove off the heat and set aside.
In a large bowl, add flours, baking powder, xanthan and cinnamon and stir through using a fork.
In a separate bowl cream together the eggs, melted oil and agave, then pour into the dry mixture and stir through until well combined. Add in the pumpkin mix and gentle fold through until combined.
Transfer the mix into your lined loaf tin and spread out evenly. Add the pumpkin seeds over the top and gently press in slightly using the spatula.
Bake for 50minutes and check the surface is not burning. You may need to either cover with foil at this time or lower your heat to 150 ºC to allow the centre to fully cook through (usually takes 1hr all together).
Cooking with alternative flours such as coconut always results in a slightly more dense texture. This rustic loaf is will only get better the more times you make it.
NOTE: You can alternatively steam your pumpkin first and add a mash into your recipe instead of the freshly grated option.
Made with Love,