Pumpkin-Date-Walnut Bread

Name: Pumpkin-Date-Walnut Bread
Yield: Makes 1 loaf
Ingredients: ½ cup (4 fl oz/125 ml) olive oil 3 large eggs; 1¼ cups (9 oz/280 g) firmly packed brown sugar; ¾ cup (2¼ oz/70 g) almond meal; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 tablespoon dark (full-flavored) molasses (optional); 1¼ cups (11½ oz/295 g) canned pumpkin purée; 1 cup (6 oz/185 g) chopped pitted dates; 1 cup (4 oz/125 g) chopped walnuts; 1 cup (5 oz/145 g) potato starch; ¼ teaspoon ground cloves; 1¼ teaspoons xanthan gum; 1 teaspoon baking powder; 1¼ cups (3¾ oz/120 g) sorghum flour; ½ teaspoon kosher salt; 1 teaspoon pure vanilla extract; 1 teaspoon ground ginger

Preparation info

Makes
1
loaf

Difficulty
Medium

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

Plump and tender, this tea bread is equally welcome as breakfast or dessert. Flavored with pumpkin pie spices and a touch of dark molasses, it is not too sweet, yet is still cakelike. I love to spread fresh ricotta or burrata cheese over slices.

Ingredients

1¼ cups (3¾ oz/120 g) sorghum flour
1¼

Dessert
Bread
Gluten-free
Spicy

Method

Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) metal loaf pa