Updated: Dec 19, 2020
It might be the end of August, but I am so ready for Fall it's unreal. I attempted a recipe earlier this week that was a total fail! This one though, TOTAL WINNER! Now if the Fall weather will cooperate and start showing up regularly I'll be one happy basic white girl. Now... where is my pumpkin spice latte?!
3 cups gluten-free flour (I used tapioca flour, but Bob's Red Mill makes a great gluten free baking mix)
2 tablespoons coconut flour
1 tablespoon pumpkin pie spice
2 teaspoon baking soda
1 1/2 teaspoon salt
1 1/2 cups coconut sugar
1/2 cup maple syrup
1: 15 ounce can pumpkin puree
4 large eggs
1/2 cup melted coconut oil
1/2 cup 0% plain greek yogurt
2 cups diced apples, cored
Preheat oven to 375 degrees Fahrenheit and grease two 9x5-inch loaf pans (OR 1 loaf pan and 1 muffin tin) w/ coconut oil & gf flour.
In a large bowl, whisk together the dry ingredients. Set aside.
In the bowl of a stand mixer, add syrup, pumpkin puree, eggs, coconut oil, and greek yogurt. Beat together on low speed.
Carefully add the dry mixture in batches to the wet ingredients and mix until just combined.
Add the diced apples to the mixture and fold in with a spatula.
Evenly divide the batter amongst the two greased loaf pans and smooth out the tops.
OR divide between loaf pan and muffin pan.
Bake for 60-75 minutes, or until a toothpick stuck in the center comes out clean. If you are using the muffin tin, begin checking muffins with toothpick at 25 minutes.
Let cool completely then place on a wire rack to finish cooling to room temperature.
At this point you can slice up the bread or you can wrap and freeze them.