Wheat-Free Pumpkin Bread

I was thinking the other day that maybe it's kind of ridiculous to try and substitute wheat flour all the time with tons of combinations of flours until it tastes and looks like the real thing....wheat. But then I realized that it's actually much more nutritious to use flours like almond, coconut, arrowroot, and quinoa. So I will keep experimenting! 

I was reading a whole bunch of pumpkin bread recipes, but was inspired by She Let Them Eat Cake's recipe and adjusted it. Here is our version of pumpkin bread:

Pumpkin Bread

• 2 eggs
• 1/2 cup coconut sugar 
• 6 drops stevia liquid 
• 1 cup pumpkin puree (unsweetened)
• 1/3 cup plus 3 tablespoons unsweetened applesauce
• 1/2 cup softened or melted butter (or coconut oil)
• 2 tbs vanilla extract
• 1 &1/2 cups Bobs Red Mill GF flour mix
• 1/2 cup almond meal (you can buy it or just grind up some almonds finely in a food processor if you want it to be fresher) 
• a handful of quinoa flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp salt
• 1//2 cup raisins

Preheat oven at 350 degrees and butter a loaf pan. 

Mix first 7 ingredients in a large bowl. Combine all dry ingredients (sifted). 

Slowly add flour mix into wet mix until just combined. Then fold in raisins. 

Drizzle butter and sprinkle a handful of sugar on top. Pour batter into loaf pan and let bake for 40 minutes. My oven has varying temperature, so test your bread out after 25 mins to make sure it's not baking too long, then check again every so often. The challenge with this bread was to cook it enough to avoid a soggy middle, but not overdo it. Tasted great, but may add more applesauce next time. You can't go wrong with more applesauce.

Kids loved it, so it was a success!