Tigernut Flour Pumpkin Bread is a recipe that I look forward to making every Fall. I love Fall recipes, especially those involving pumpkin. I particularly love this recipe because it’s so easy to make and is made with wholesome ingredients. This recipe is gluten free, vegan, and contains no added sugar. It is naturally sweetened by the fruit and spices in this recipe. Keep scrolling to read more about the ingredients used in this recipe.
If you’re looking for more tigernut flour recipes, be sure to check out my Healthy Oatmeal Raisin Cookies and Banana Bread recipes.
What You’ll Need:
Pumpkin Puree: You, of course, can’t make pumpkin bread without pumpkin! Be sure to use pumpkin puree and not pumpkin pie filing.
Tigernut Flour: The primary flour used in this recipe is tigernut flour. Tigernut flour is a root vegetable flour that is naturally gluten-free. You can find tigernut flour at Whole Foods or at Thrive Market.
Coconut Flour: Coconut flour is another naturally gluten-free flour. You will need a little bit of coconut flour in this recipe.
Eggs: You will need a couple of eggs for this recipe. The eggs help the pumpkin bread bind together and also add protein.
Almond Milk: I used almond milk in this recipe, but you can use any kind of nondairy milk in this recipe. I recommend using an unsweetened variety.
Dates: This recipe contains no added sugar- it is naturally sweetened by the dates! I love using dates in dessert recipes because they taste so naturally sweet, but contain vitamins, minerals, and fiber.
Spices: Cinnamon, nutmeg, and pumpkin pie spices are used to flavor the pumpkin bread.
Baking Soda: You will need a little bit of baking soda for this recipe.
How to Make the Tigernut Flour Pumpkin Bread:
1. Preheat oven to 400 deg.
2. In a large bowl, mix pumpkin puree, tiger nut flour, coconut flour, and baking soda.
3. In a blender, add the almond milk and dates. Pulse until the mixture has an even consistency. Add the contents to the blender to the large bowl and mix. Note: you must use a blender, a food processor will not work.
4. Add Pumpkin Pie Spice, Cinnamon, and Nutmeg to the bowl and mix thoroughly.
5. In a separate bowl, whisk the two eggs. Then add the whisked eggs to the large bowl and mix until the entire bowl is evenly mixed.
6. Line a baking dish with parchment paper and add contents of the bowl to the baking dish. The batter should be thick so be sure to spread it evenly.
7. Place the baking dish in the oven for 1 hour. NOTE: This bread will not rise very high.
8. After 1 hour, remove the baking dish to cool for 45 minutes to 1 hour.
Enjoy! I personally think it even tastes better out of the fridge the next day.
I hope you enjoy this recipe, please comment and let me know if you give it a try! Or tag me if you make them on instagram @wellbymel_!
Tigernut Flour Pumpkin Bread
Ingredients
- 1 15oz can Pumpkin Puree
- 1 cup Tigernut Flour
- 1/2 cup Coconut Flour
- 1/2 tsp Baking Soda
- 2 Eggs
- 1 cup Almond Milk unsweetened
- 5 Dates
- Pumpkin Pie Spice, Cinnamon, Nutmeg to taste
Instructions
- Preheat oven to 400 deg.
- In a large bowl, mix pumpkin puree, tiger nut flour, coconut flour, and baking soda.
- In a blender, add the almond milk and dates. Pulse until the mixture has an even consistency. Add the contents to the blender to the large bowl and mix. Note: you must use a blender, a food processor will not work.
- Add Pumpkin Pie Spice, Cinnamon, and Nutmeg to the bowl and mix thoroughly.
- In a separate bowl, whisk the two eggs. Then add the whisked eggs to the large bowl and mix until the entire bowl is evenly mixed.
- Line a baking dish with parchment paper and add contents of the bowl to the baking dish. The batter should be thick so be sure to spread it evenly.
- Place the baking dish in the oven for 1 hour. NOTE: This bread will not rise very high.
- After 1 hour, remove the baking dish to cool for 45 minutes to 1 hour.
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