Officially Fall season and nothing says Fall like baking fresh pumpkin bread. The aromas that fill your kitchen when making this bread will get you quickly into the Fall season. Y’all know by now I love Fall and although it may be a little too warm in South Texas (93 degrees today) I am baking up all the pumpkin bread to trick my mind into thinking its cooler out, that logic works right!?
This pumpkin bread is SO delicious! Heavy on the pumpkin flavor, perfectly sweetened, a little crunch from the pumpkin seeds, super moist and spiced with all the Fall spices…cinnamon, cloves and nutmeg, YUM!
This recipe is entirely gluten-free. I used Trader Joes all-purpose gluten-free flour. No dairy either but honestly you wouldn’t know it as this bread is incredibly moist thanks to the pumpkin puree and coconut oil. It’s literally the best pumpkin bread I’ve made and not just for gluten-free for ANY pumpkin bread.
This pumpkin bread is SO good slightly warm out of the oven, drizzled with some maple butter (a new product I found at Trader Joes.) If you’re like me, you’ll eat this bread in a day but if you have some self control the leftovers are fantastic for breakfast. This bread also pairs perfectly with my Pumpkin Spice Latte, so you really should make both together to really embrace the cozy Fall season. You’re going to love it!
Plus this pumpkin bread would make a beautiful hostess gift and is a must for your holiday gatherings!
I hope you enjoy this recipe as much as I do and if you make it please tag #platefulnutrition so I can see your baking skills!
AuthorPlatefulCategoryBreakfast, Dairy-free, Dessert, gluten-free, Vegetarian
In a small bowl mix flour, spices, baking powder and baking soda, set aside
In a medium bowl, whisk pumpkin, eggs, oil, sugars, and vanilla.
Add dry ingredients to wet mixture and gently fold until combined.
In a prepared loaf pan, pour in batter and sprinkle with pumpkin seeds and turbinado sugar over top. Place in 350 degree F. oven for 50 minutes.
Let cool slightly and while still warm slice and spread on maple butter to melt.
DIETARY:
-gluten-free and dairy-free if made as is
- Sub in regular all-purpose flour for the gluten-free flour, ratio 1:1
- if you don't have coconut oil melted butter works too
Ingredients
Directions
In a small bowl mix flour, spices, baking powder and baking soda, set aside
In a medium bowl, whisk pumpkin, eggs, oil, sugars, and vanilla.
Add dry ingredients to wet mixture and gently fold until combined.
In a prepared loaf pan, pour in batter and sprinkle with pumpkin seeds and turbinado sugar over top. Place in 350 degree F. oven for 50 minutes.
Let cool slightly and while still warm slice and spread on maple butter to melt.
DIETARY:
-gluten-free and dairy-free if made as is
- Sub in regular all-purpose flour for the gluten-free flour, ratio 1:1
- if you don't have coconut oil melted butter works too
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