This month marks the beginning of autumn, and with it, not only is Christmas approaching and you can feel the temperature and mood in the street, but even the gastronomy changes a bit.
The pumpkin enters the stage, and today we bring you a delicious recipe with it, and also, gluten free!
All-purpose gluten-free 210 grams flour mix
1 1/2 teaspoons psyllium husk (psyllium)
1 teaspoon baking soda
1 teaspoon of celtic salt
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Quarter teaspoon cloves
1 cup of pumpkin puree
2 organic eggs
1/2 cup brown sugar
100 grams of coconut oil
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease and flour a 20 x 12 centimeter loaf pan.
Whisk in the flour mixture, psyllium husk, baking soda, Celtic salt, cinnamon, nutmeg and cloves. Set aside.
Put the pumpkin puree in the bowl of a stand mixer. (You can also shake this by hand.) With the mixer running on low speed, add 1 organic egg. When fully incorporated into the puree, add the second egg. When it is incorporated, add the brown sugar and the white sugar. Once they have disappeared in the puree, add the coconut oil and vanilla extract. Stir until combined.
With the mixer running, add the flour mixture, a little at a time, until the flour is fully incorporated. Keep the mixer running at medium speed and let the dough rise in the air.
Pour the mixture into the greased pan.
Slide loaf pan into oven. Bake until the edges of the pumpkin bread begin to slide out of the edges of the pan. The bread is ready once, inserting a wooden toothpick in the center of the pumpkin bread, it comes out clean. It is an estimated time of 45 to 50 minutes.
Let the bread cool in the pan for 20 minutes and then remove from it to a tray to finish cooling. Do not cut the pumpkin bread until it has cooled to room temperature.