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Real Ride Fuel: Gluten-Free Pumpkin Bread (featuring Cassava flour and Spiced Chai Trail Butter) Recipe

Trail Butter Ambassador, Adrienne Taren, shows off her culinary skills and whips up a delicioso gluten-free pumpkin bread. Yum-tastic, is what we say. Make some for yourself, your friends, your neighbors and let us know if you agree! 

Ingredients:

  • 4 eggs (or flax eggs for vegan)
  • 1/2 cup of Trail Butter (I used the Chai Spice Almond Cashew Butter)
  • 1/2 cup maple syrup 
  • 1 cup canned pumpkin
  • 6 Tablespoons Earth Balance spread (or butter, coconut oil, or ghee) - softened
  • 2 Tablespoons cinnamon
  • 2 teaspoons nutmeg
  • 2 teaspoons ginger
  • 1.5 teaspoons cloves
  • 1/2 teaspoon sea salt
  • 1 cup cassava flour
  • 1 Tablespoon baking powder
  • Extras if desired (dried cranberries, chocolate chunks, nuts, etc)

Instructions:

  1. Preheat oven to 350 degrees. Lightly grease a loaf pan (I use Trader Joe's avocado oil spray.)
  2. Combine all wet ingredients (eggs, nut butter, maple syrup, pumpkin, butter) - with a stand mixer if you have one, or just stir the crap out of it with a large spoon like I do.
  3. Combine all dry ingredients (cassava flour, baking powder, spices.)
  4. Stir dry ingredients into wet ingredients.
  5. Dump the whole thing into the loaf pan. Place in oven.
  6. Bake for 45-55 minutes. Lick the bowl (I won't tell anyone.)
  7. Cool.
  8. Eat.
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