Make this simple gluten-free recipe for spicy pumpkin bread to sneak some nutrition into your treats
I started baking zucchini bread with chickpea flour (or garbanzo flour – same thing different name) this fall and really loved how easy the flour is to work with plus the added nutritional punch it offers. Chickpea flour is simply finely ground dried chickpeas. It has been used for centuries in Indian, Middle Eastern, and Mediterranean dishes.
The koginut squash (a variety of pumpkin) I got from Misfits Market provided enough pumpkin for our Thanksgiving pumpkin cheesecake and to put a couple cups in the freezer. I need to eat a little something before I go to the gym in the morning, ideally some carbs & some protein (and added nutrients too), so I decided to bake some pumpkin bread with my sprouted garbanzo bean flour from Thrive Market to accomplish that AND use the pumpkin in my freezer. (The referral links to Misfits & Thrive will both give you some money saving bonuses. We highly recommend both companies. Check them out!)
Sprouted garbanzo flour?
Sprouting is thought to make the nutrients more easily absorbed by our bodies and sprouted garbanzo flour is packed with vitamins and minerals, including manganese, folate, copper, phosphorus, and zinc. It is also packed with iron and has as much protein per quarter-cup as an egg!
Monika from TheHiddenVeggies shares some more great info about chickpea/garbanzo flour:
Chickpea flour is:
- high in plant-based protein.
- full of fiber, iron, magnesium, and B6.
- inexpensive compared to other gluten-free flours.
You can use chickpea flour as:
- An egg substitute to make vegan omelets and quiches. (1 1/2 tbsp chickpea flour mixed with 1 1/2 tbsp water = 1 egg).
- A high protein gluten-free bread replacement.
- Mix with other gluten-free flour to increase the protein and help your baked goods bake up more similar to wheat products.
Check out her post for even more recipes using chickpea/garbanzo flour
Since I was using frozen pumpkin, I made sure to thaw and drain the pumpkin. You can certainly use canned for this recipe, just make sure it’s pumpkin puree not pumpkin pie filling). You can also substitute a tablespoon of pumpkin pie spice for the cinnamon, cloves, and nutmeg. Use walnuts, pecans, chocolate chips…..whatever floats your pumpkin bread boat. I love recipes that give us some flexibility.
This pumpkin bread with chickpea flour is perfect for breakfast, a snack, or add some whipped cream on top for a delicious pumpkin dessert
Spicy Pumpkin Bread with chickpea flour
- 2 cups chickpea flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 2 large eggs
- 2 cups pumpkin puree (if frozen make sure to drain well)
- ¾ cup organic cane sugar
- ½ cup coconut oil (melted)
- ½ cup chopped walnuts (optional)
- Preheat the oven to 350°F. Line a 9 by 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on two opposing sides.
- In a large bowl of mixer, combine the eggs, pumpkin, sugar, and coconut oil until well blended. Add spices, salt, baking powder and soda and blend.
- Add the chickpea flour and mix until just blended. Stir in walnuts, Spread the batter evenly in the prepared pan.
- Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Let the bread cool in the pan on a wire rack for 10 minutes, then remove paper from loaf pan and transfer directly to the rack to cool completely.