This delicious AIP pumpkin bread is perfect for the holidays. It's gluten-free, dairy-free and sugar-free, but it still tastes fantastic! The recipe is simple to follow and only requires a few basic ingredients you probably already have in your kitchen. So why not give this bread a try this holiday season?
When October rolls around, most people think of scary things like spiders and haunted houses. But did you know that October also has its own celebratory food? That’s right! In the U.S., October also happens to be National Pumpkin Month as well as a time when local farmers begin selling their pumpkin crops. So if you love this orange gourd as much as we do then you’ll be happy to know that we have some amazing AIP pumpkin bread recipes for you to try this season! In general, pumpkins are an excellent source of vitamin A (in the form of beta-carotene), vitamin C, copper, potassium, and manganese. These properties make them an ideal addition to your diet if you follow the AIP diet.
What you'll need to make this AIP Pumpkin Bread with Streusel
1 15oz can of Pumpkin Puree
1/2 cup of avocado oil
1/2 cup of coconut sugar
1 1/2 cups of Beth's Blends Nut/Cassava Free Flour
2 tablespoons of Gelatin
1/4 cup of hot water
1/4 cup avocado oil
1/2 cup Beth's Blends Nut/Cassava Free Flour
1/4 cup coconut sugar
Preheat your oven to 350 degrees and grease and line a loaf pan with parchment paper, then set aside.
To make the streusel, place the ingredients in a small bowl and combine with a fork until you have a rough crumble. Place in the fridge until ready.
In a large bowl, combine the pumpkin puree, avocado oil, coconut sugar, Flour blend, and Pumpkin spice. Mix with a spoon until well combined.
In a separate bowl, add the gelatin and the hot water and whisk for 30 seconds until you have a frothy mixture.
Pour the gelatin egg mixture over the pumpkin bread batter and mix until well combined. Place the batter in a loaf pan. Now grab your streusel mixture and cover the top of the loaf with the mixture.
Place in the oven and bake for 1 hour. Remove and cool for 1 hour before cutting to allow the bread to set up.