It’s almost impossible to escape October without being bombarded with pumpkin recipes. From pumpkin lattes to pumpkin donuts, even pumpkin cocktails, they’re everywhere. I’ve decided to keep my contribution to the pumpkin world simple: Gluten Free Pumpkin Bread.
For this recipe I used fresh pumpkin as opposed to that from a can. If you’ve never roasted a pumpkin before, I highly recommend it. The bright orange flesh that gets blended into a puree is so appealing, the taste is more pumpkiny and it’s much less expensive.
I always go for the smaller pie pumpkins or sugar pumpkins, which are typically less than 10″ in diameter. They have a better flavor than the larger pumpkins and the meat isn’t as stringy and blends up nicely into a puree.
Roasting them is fairly straightforward. Simply cut the pumpkin in half, scoop out the seeds (which you can save and roast later), then place flesh side down on a rimmed baking sheet. Roast it in a 400°F oven for approximately half an hour. You’ll know it’s done when you stick a knife into it and the flesh is soft.
Once the pumpkin is roasted, allow it to cool so excess water will drip off, otherwise you’ll have a watery puree. You can also squeeze water out with your hands, or refrigerate the halves overnight and puree the next day. When you’re ready to blend it, scrape out the flesh and blend it in the food processor in batches until smooth.
- 1 cup Pumpkin Puree
- ½ cup Dates *see note
- ½ cup Sunflower Oil
- 2 Tbsp Ground Flax Seeds mixed with 4 Tbsp Warm Water
- 2 tsp Vanilla Extract
Heat your oven to 350°F and oil a loaf pan.
Mix the ground flax seeds and water in a small bowl and set aside.
Combine all of the dry ingredients in the food processor and blend until the oats are ground into a flour. Transfer to a large mixing bowl.
Combine all of the wet ingredients, except the flax/water in the food processor and blend until the dates are broken down and mixture is smooth. Add the flax mix and pulse a few times until incorporated.
Add the wet mixture to the dry and stir until combined. Pour into the loaf pan and bake for 45 minutes or until a toothpick comes out clean. Allow the loaf to cool completely in the pan before removing.
**For muffins, divide the batter evenly among 10-12 muffins liners and bake for 25-30 minutes.