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Pumpkin-Coconut Bread With Maple Whipped Cream

Gluten Free Pumpkin Coconut Walnut Bread with Maple whipped cream
Course: Dessert
Author: Cynthia

Ingredients

  • 1 1/2 cups Jeanne's gluten-free all purpose baking mix*
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2/3 cup maple sugar NOT maple syrup...you can get this at Trader Joe's or most health food stores
  • 1/3 cup white sugar you can also substitute the white sugar with all maple sugar if you choose.
  • 1/3 cup brown sugar
  • 1 cup canned pumpkin
  • 2 eggs
  • 3 tablespoons coconut or vegetable oil
  • 2 teaspoons vanilla
  • 1/2 cup chopped nuts
  • 1/2 cup shredded coconut

Instructions

  • Blend dry ingredients and spices together in a medium bowl.
  • Blend sugars, eggs, oil and vanilla together.
  • Fold wet ingredients into flour mixture. Add nuts, coconut, cranberries or raisins if desired.
  • Bake at 375 degrees F. for 45-50 minutes or until a toothpick inserted into the middle comes out clean.