Gluten-Free Savory Pumpkin-Rosemary Bread

Savory Pumpkin-Rosemary Bread

This recipe is a more savory version and uses gluten-free almond flour and tapioca flour instead of wheat flour. This savory bread pairs well with a creamy spread and herbs like parsley or tarragon for a unique flavor and many health benefits.

Benefits

Savory Pumpkin-Rosemary Bread offers numerous health benefits, with its primary ingredient, pumpkin, playing a significant role. Pumpkin is packed with potassium, which not only helps regulate blood pressure but also supports muscle function and strength. The high fiber content in pumpkin promotes gut health by improving digestion and regularity. Additionally, pumpkin is rich in vitamin C, a powerful antioxidant that supports immunity and provides anti-inflammatory properties.. The rosemary in the recipe adds further antioxidant benefits, contributing to the bread’s potential for reducing inflammation and promoting long-term health.

Ingredients

Makes one 5-inch x 9-inch loaf

1 cup pumpkin puree

½ cup avocado oil or olive oil

3 large eggs

1 tsp. apple cider vinegar

2 cups blanched almond flour

¼ cup tapioca flour or arrowroot flour

¼ cup raw sugar

1 tsp. baking soda

⅛ tsp. allspice or nutmeg

½ teaspoon kosher salt

1 pinch black pepper

2 Tbs. fresh rosemary, minced

⅓ cup raw or roasted pumpkin seeds (divided)

Instructions

1. Preheat the oven to 350 degrees F. Line a 9-inch × 5-inch bread pan with parchment paper. Grease or oil the inside of the pan.
2. In a mixing bowl, combine the pumpkin, eggs, oil, and vinegar. Beat gently or mix the ingredients with a spoon until they are smooth.
3. In another bowl, sift together the almond flour, tapioca flour, sugar, baking soda, spices, and salt. Keep the pumpkin seeds and rosemary sprigs aside.
4. Gently add part of the flour mixture to the bowl of wet ingredients and mix until the batter is smooth. Repeat this step until all the flour is well-combined with the wet ingredients.
5. Fold in 1 Tbs. of fresh rosemary and 2-to-3 Tbs. of pumpkin seeds. Reserve the remaining seeds for topping.
6. Pour the batter into the prepared loaf pan.
7. Sprinkle the pumpkin seeds and extra rosemary on top of the batter.
8. Bake for 40-45 minutes. Check the bread for doneness after 30 minutes. If the center is not done, cover with foil and bake for another 5- 10 minutes or until golden brown and a toothpick inserted into the center comes out clean.
9. Remove the pan from the oven and let the bread cool in the pan. After cooling, remove the bread from the pan and slice.