Pumpkin Apple Bread (Gluten-Free)
Pumpkin apple bread is the epitome of Fall flavors. Pumpkin, apples, and cinnamon flavors are all in one deliciously moist and gluten-free loaf!
Servings: 9
Equipment
Ingredients
- 3 cups (375 g) gluten-free flour
- 2 tablespoons coconut flour
- 1 tablespoon apple pie spice
- 2 teaspoon baking soda
- 1 ½ teaspoon salt
- 2 cups (320 g) coconut sugar
- ½ cup (161 g) maple syrup
- 15 ounce (425 g) pumpkin puree
- 4 large eggs
- ½ cup (118 ml) apple cider
- ½ cup (118 ml) melted coconut oil
- ½ cup (100 g) plain greek yogurt
- 2 cups (250 g) diced apples peeled and cored
Instructions
- Preheat oven to 375 °F (191 °C) and grease two 9x5-inch loaf pans.
- In a large bowl, whisk together the dry ingredients. Set aside.3 cups gluten-free flour, 2 tablespoons coconut flour, 1 tablespoon apple pie spice, 2 teaspoon baking soda, 1 1/2 teaspoon salt, 2 cups coconut sugar
- In the bowl of a stand mixer, add syrup, pumpkin puree, eggs, apple cider, coconut oil, and greek yogurt. Beat together on low speed.1/2 cup maple syrup, 15 ounce pumpkin puree, 4 large eggs, 1/2 cup apple cider, 1/2 cup melted coconut oil, 1/2 cup plain greek yogurt
- Carefully add the dry mixture in batches to the wet ingredients and mix until just combined.
- Add the diced apples to the mixture and fold in with a spatula.2 cups diced apples
- Evenly divide the batter amongst the two greased loaf pans and smooth out the tops.
- Bake for 60-75 minutes, or until a toothpick stuck in the center comes out clean.
- Let cool completely then place on a wire rack to finish cooling to room temperature.
- At this point you can slice up the bread or you can wrap and freeze them.
Nutrition
Serving: 1 slice | Calories: 564 kcal | Carbohydrates: 104 g | Protein: 8 g | Fat: 16 g | Fiber: 3 g | Sugar: 62 g
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