Learn how to make gluten-free pumpkin bread from scratch right here.
It's an unofficial rule (in my house, at least) that banana bread is fired as of November 1. The leaves are falling, Halloween candy is on super-sale, and I haven't taken off my fuzzy socks for a week, so it must officially be pumpkin's time to shine. This season, Alt-Baking Bootcamp host and nutritionist Mia Rigden dreamed up a gluten-free pumpkin bread recipe that will leave your house smelling like someone accidentally spilled the cinnamon.
"This is called a quick bread, because it's really just: Dump the wet ingredients with the dry ingredients, give it a stir, and toss it in the oven," says Rigden. "We love a good quick bread here on Alt-Baking Bootcamp and this version of pumpkin bread is awesome for breakfast, for a little dessert, or as a snack." Because Rigden uses gluten-free flour, your quarantine-mate with celiac disease can also enjoy a slice.
Like many of the mouthwatering recipes on the YouTube series (see: black bean brownies, carrot cake, and chocolate tart), Rigden's pumpkin loaf is a low-glycemic dessert. That means that it's made with types of sweeteners—in this case, coconut sugar—that don't spike your blood sugar quite as much as the traditional, processed white stuff. As a result, you won't feel an energy crash, say, two hours after you toast your slice of pumpkin bread (power. move.).
On top of its low-glycemic and gluten-free status, Rigden's recipe also comes with all the aromatic spices and flavors that add a certain je ne sais quoi to a conventional pumpkin bread recipe. A squeeze of orange juice, cloves, ginger, cinnamon—these are the VIPs of fall. So what are you waiting for? Follow the full recipe in the video above.
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