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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