Pain à la citrouille sans gluten

Ingrédients

• 1 cup brown rice flour (125 g)
• 1 cup almond flour (100 g)
• 1/2 cup dark brown sugar
• 1/2 cup coconut sugar (can substitute more dark brown sugar, but I highly recommend the coconut sugar for amazing flavor)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1/2 cup melted coconut oil (can substitute vegetable oil, canola oil, or - if dairy is okay - melted butter)
• 1 cup pumpkin puree (canned or homemade)
• 3 large eggs
• 3 tablespoons raw unsalted pepitas (for topping; optional)

Préparation

1. 1

   Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch by 5-inch loaf pan with coconut oil or an oil mister and set aside.

2. 2

   In a large bowl, whisk together the brown rice flour, almond flour, brown sugar, coconut sugar, baking soda, baking powder, cinnamon, cloves, and salt.

3. 3

   In a medium bowl, whisk together the coconut oil, pumpkin, and eggs.

4. 4

   Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until well-incorporated. The batter will be very thick.

5. 5

   Spread the batter evenly in the pan. Sprinkle the pepitas over the top if using. Bake until golden brown, the bread lifts away from the edges of the pan a bit, and toothpick inserted into the center comes out clean, 35-44 minutes (you may need to allow for a little more time if using butter).

6. 6

   Let cool in the pan on a wire rack for about 10 minutes, then remove from pan and let cool completely on a wire rack.

7. 7

   To store, wrap tightly with plastic wrap or foil and keep at room temperature. Keeps well for 3-4 days.