• Vedrana

Gluten-free pumpkin bread with homemade milk kefir glaze


If you are looking for a soft, fragrant and delicious bite, look no further!


Ingredients and preparation steps

Preheat the oven to 175 ° C.


For the bread


Dry ingredients

  • 150 g of gluten-free oatmeal

  • 50 g of tapioca flour

  • 100 g of teff flour

  • 50 g of cane sugar (you can use the same weight of honey or maple syrup)

  • 1 baking powder

  • a pinch of salt

  • a teaspoon of baking soda

  • 2 teaspoons pumpkin pie spice

Wet ingredients

  • 300 g pumpkin puree (this time I used Hokkaido pumpkin)

  • 100 ml of hazelnut oil

  • 4 eggs

Add the dry ingredients into the bowl and mix, then add to them the wet ingredients.

Mix everything well (the dough need to be thicker).

Pour the mixture into a greased baking tin and bake for about 40 minutes or until the toothpick inserted in the middle of the bread comes out clean.

Allow the baked bread to cool before cutting.


For the glaze

  • 150 g of ground sugar (this time I used white, but you can use ground sugar cane sugar)

  • 2 tablespoons of homemade milk kefir

  • 1 tablespoon lemon juice

Mix all ingredients well into a creamy liquid mixture.

Pour over bread or just over slic​​ed slices.

Serve with homemade kefir, coffee or tea.

Enjoy!



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