Grain-Free Pumpkin Bread


Yes, it's that time of year when everything pumpkin is making its return!

I made this pumpkin spiced bread from Danielle Walker's site Against All Grain, and it's very tasty! Plus, it's grain free (and therefore gluten-free), takes only a few minutes to put together and is free of many common allergens, junky ingredients and additives. I added some dark chocolate chips on the top, just because a treat is not a real treat to me unless it has chocolate involved. 

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This is the perfect recipe to try out if you're new to grain free baking, don't have a lot of time or just want a healthy treat for you or your family. It's hard to mess up this one. 


Pumpkin is high in a lot of nutrients, so I encourage you to make some fresh pumpkin puree, or use the canned variety (make sure you get just pumpkin puree, not pumpkin pie filling which is full of sugar!) and indulge in pumpkin season. It's very high in fiber, carotenoids, vitamin A and vitamin C.

Arrowroot powder or starch is the type of flour used in this recipe, and it's a great baking substitute for all purpose flour. It's very light and airy and gives a great texture. It comes from a tropical South American plant, and is very similar to corn starch. It's often thought to be much easier digested than other starches and is higher in nutrients like B-vitamins, copper, magnesium and zinc. A natural starch that is great for baking with a high nutrient profile and easier digestibility is much more desirable than standard white flour in my opinion!

Visit Danielle's site linked above for the recipe. 


Cut off a thick slice, toast it up, slather it with grass-fed butter and ENJOY!