My uncle made this rustic, gluten free pumpkin bread the other day and I was extremely impressed with the results. It is well spiced, has amazing texture from the walnut topping, and you can’t even tell it is gluten free. If you don’t have sorghum flour, you could replace it with brown rice flower.
½ cup butter
2 mashed dates
½ cup raw sugar
½ cup maple syrup
1 tsp vanilla
1 tsp brandy (optional)
15 oz can organic pumpkin
1 cup oat flour (gluten free)
1 cup sorghum flour
1 tbs baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
½ teaspoon salt
1 ½ cup walnuts
1 ½ cups chocolate chips
3 tbs raw sugar to top
1. Preheat oven to 325. Grease a 9×5 bread pan.
2. Cream the butter, raw sugar, dates, maple syrup until well mixed. Add vanilla, brandy, and pumpkin and beat until blended.
3. In a separate bowl, mix the oat flour, sorghum flour, baking powder, baking soda, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the pumpkin mixture and stir until just combined. Fold in the chocolate chips.
5. Pour into pan. Top with walnuts and raw sugar. Press walnuts into mixture.
6. Bake for forty minutes, then cover with tinfoil to prevent walnuts from burning. Continue baking another 20-25 minutes until a toothpick comes out clean.
7. Let cool completely before serving.