In the Kitchen
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If you have a gluten intolerance, chances are you miss one major thing this time of year: pumpkin bread!
Well, you’re welcome, this recipe will hit all of your fall-holiday cravings in one swoop: There’s more than twice the pumpkin than traditional versions of this recipe, plus cranberries for when you’re feeling Christmas-ready. As a bonus: There’s a ton of cinnamon, which will help with blood sugar regulation.
WHY I LOVE THIS RECIPE
First off, lots of pumpkin bread recipes call for 1 cup of pumpkin, but this one uses nearly 2 cups! Pumpkin is a great source of fiber, vitamins A and C, plus other great vitamins and minerals. The pumpkin purée also adds a lot of moisture, which allows you to reduce the fat content.
Secondly, eating cranberries fresh is the best way to benefit from their powerful antioxidants and vitamins, without the sugar that’s often added to dried cranberries. They add more vitamin C and fiber to the recipe, along with satisfying burst or tartness.
Buckwheat, a naturally gluten-free seed, is known for having a very strong and unique flavor—light buckwheat flour is not. It has a neutral flavor because the hulls are removed before it’s ground into flour. It’s still a great source of plant-based protein, fiber, and other vitamins and minerals, especially muscle-supportive magnesium. On its own, it can be a bit dry, but the texture is fantastic when blended with almond flour.
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