People ask me all the time why ingredients should be at room temperature. The bread ingredients are especially important to be at room temperature so the cold eggs don't gel the melted coconut oil and the melted coconut oil is not too hot or it will cook the eggs!
1 cup all-purpose gluten-free flour
1/4 cup coconut flour
1/2 teaspoon Himalayan or sea salt
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon psyllium powder or xanthan gum (for texture)
3 large eggs
3/4 cup pumpkin puree
1/4 cup maple syrup or raw honey
1/4 cup coconut oil, melted
4 ounces Daiya Plain Cream Cheeze
2 tablespoons maple syrup
2 tablespoons coconut milk or dairy substitute
1 teaspoon vanilla
Preheat oven to 350 degrees
Combine dry ingredients in a small bowl.
In a larger bowl, beat eggs together, then blend in remaining liquid ingredients.
Combine dry ingredients to wet ingredients and mix well. Batter will be thick.
Spoon batter into a well-greased loaf pan and bake for 50-60 minutes. Ovens vary, so check by inserting a knife in the middle at 50 minutes. If it comes out clean it is ready. If batter on knife, bake longer.
While bread is cooling, prepare cream cheese icing.
With a mixer, mix icing ingredients until smooth.
Taste to make sure of desired sweetness. If not, add more maple syrup.
Spread pipe over cooled bread and refrigerate.
Best served cold.
I love just about anything pumpkin, and when I saw this recipe on Dr. Axe's website, I knew with my allergy to nuts I would be unable to follow his recipe, so I made my own substitutions, included a dairy-free cream cheese icing and it turned out delicious! The coconut flour along with the eggs gives it a moist texture, and the psyllium powder keeps it from crumbling. This would be a great served during the holidays without the hassle of making a pumpkin roll, unless you are looking for a totally grain-free recipe.
This recipe was adapted and inspired by Dr. Josh Axe