This recent cold snap has me craving all things pumpkin, and this Pumpkin Bread recipe does not disappoint. The smell of cinnamon wafting through the house as it bakes is divine.
You can bake it in a loaf pan or in a muffin tin, which makes it a perfect on-the-go breakfast. Pair it with your favorite coffee or tea, and you have an excellent start to the day.
Similar to my Gluten-free Banana Bread, this recipe can be made vegan by substituting flax eggs for the eggs. Prior to mixing the wet ingredients, add 2 Tbsp ground flax meal to 5 Tbsp water, and let stand for 5 minutes. The vegan loaf will not rise quite as much, but I promise the flavor is all there.
Makes 1 Loaf or 12 muffins
Preparation time: 15 minutes
INGREDIENTS:
Wet Ingredients
1 Cup Pumpkin Puree
½ Cup Maple Syrup
⅓ Cup Coconut Oil Melted
2 eggs (or flax eggs for vegan)
1½ tsp Vanilla
Dry Ingredients
1⅓ Cup Gluten-free Flour (see note below)
1 tsp Baking soda
½ tsp Baking powder
½ tsp Salt
2 tsp Pumpkin Pie Spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves or allspice)
Optional Streusel Topping
1/2 Cup Gluten-free flour
1/2 Cup Brown sugar
3 Tbsp Melted butter or vegan butter
PREPARATION:
Preheat oven to 350° Fahrenheit
Grease or spray loaf pan with oil or butter, and line with parchment
In large mixing bowl, whisk all wet ingredients until well incorporated
Add dry ingredients, stirring just until combined
Pour batter into prepared loaf pan
(Optional Streusel Topping) Combine all ingredients in small mixing bowl. Distribute over top of loaf or muffins prior to baking
Bake for 40 minutes (about 20 minutes for muffins). Let cool for 20 minutes before serving.
Streusel:
Note: I’m using the recipe for homemade gluten-free all purpose flour by Shawna Coronado, author of Stacked With Flavor, referenced in this article on The Kitchn blog. https://www.thekitchn.com/16-gluten-free-flour-alternatives-22943791
Variations: Mix 1 Cup chocolate chips into batter, or top with pepitas prior to baking.
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