There's pretty much nothing more cozy than a slice (or if you're like us in our family, a "slab") of pumpkin bread for breakfast or for coffee/tea break. This bread is super simple to make. I frequently get asked about using different flours in my recipes. I suggest when it comes to quick breads you use the flours listed in this recipe. In general, with gluten free breads and quick breads it is important to use the flours listed, rather than using an all purpose GF flour blend. Different flours due to their moisture, protein content etc will create an entirely different result, often either too dry and crumbly or more frequently, dense and gummy.
You could however substitute another gluten free flour for the ivory teff flour, including a grain free flour which would then make this loaf paleo/grain free. If you wish to try to use an all purpose GF flour blend (total amount: 1 1/3 cup) you are absolutely welcome to try, just use one that isn't too starchy. If gluten is not an issue for you, substitute other flours or all purpose flour(total: 1 1/3 cups) for the flours listed and leave out the guar gum. For the glaze make sure you melt over very low heat or the coconut butter will burn and become very stiff. The glaze will be quite thick once it is melted but simply add some water to thin and it will be the perfect glazing consistency! This bread will keep for up to 3 days in an airtight container or well wrapped. It will also freeze well for up to 2 months.
Preheat oven to 350 F and grease and line a bread/loaf pan with parchment paper. Whisk wet ingredients in a medium bowl until smooth.
Sift dry ingredients over the wet (I use a medium fine mesh strainer/sieve and do this right over the wet ingredients bowl for simplicity's sake) and use a large wooden spoon or spatula to mix well. Batter should be thick and glossy.
Spoon batter into prepared pan and evenly smooth out top. Bake in centre of oven for 60-65 minutes or until toothpick when inserted comes out clean. Allow to cool in pan for at least 30 minutes and then remove to a cooking rack. Once fully cool drizzle with maple drizzle.
Add coconut butter to a small pan, along with maple syrup. Melt over very low heat and then thin with a little water( about 2-3 tbsp) to create a thinner drizzle consistency. Drizzle over cooled bread. If desired, top with chopped pecans.
Ingredients
Directions
Preheat oven to 350 F and grease and line a bread/loaf pan with parchment paper. Whisk wet ingredients in a medium bowl until smooth.
Sift dry ingredients over the wet (I use a medium fine mesh strainer/sieve and do this right over the wet ingredients bowl for simplicity's sake) and use a large wooden spoon or spatula to mix well. Batter should be thick and glossy.
Spoon batter into prepared pan and evenly smooth out top. Bake in centre of oven for 60-65 minutes or until toothpick when inserted comes out clean. Allow to cool in pan for at least 30 minutes and then remove to a cooking rack. Once fully cool drizzle with maple drizzle.
Add coconut butter to a small pan, along with maple syrup. Melt over very low heat and then thin with a little water( about 2-3 tbsp) to create a thinner drizzle consistency. Drizzle over cooled bread. If desired, top with chopped pecans.