This gluten and dairy free pumpkin bread is the perfect blend of winter flavors and wholesome ingredients. Lightly sweetened with coconut sugar and maple syrup, it has just the right amount of warmth from cinnamon and pumpkin pie spice. The combination of pumpkin purée and coconut oil keeps it moist while creating a soft, tender texture.
Enjoy a slice warm with a pat of butter (dairy-free butter works too!) or pair it with a cup of spiced tea or creamy chai for the ultimate cozy treat. However you serve it, this simple yet satisfying recipe is a must-try for any pumpkin lover.
Pumpkin Bread
by Debbie Steinbock
Ingredients:
wet ingredients
1 cup canned pumpkin
⅓ cup melted coconut oil
¼ cup maple syrup
2 tsp. vanilla extract
3 eggs
2 Tbsp. plant milk (coconut, almond, macadamia, rice…)
dry ingredients
1 ½ cups Bob’s Red Mill GF 1 to 1 Baking Flour
¼ – ⅓ cup coconut sugar, depending on desired sweetness
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
1 heaping tsp. cinnamon
1 heaping Tbsp. pumpkin pie spice
Method:
- Preheat oven to 350° and grease a 9×5 loaf pan with coconut oil.
- Combine all the wet ingredients together in a food processor or large bowl; combine all the dry ingredients together in a separate bowl.
- Add wet ingredients into dry ingredients and stir until smooth.
- Spoon the batter into the greased loaf pan and bake on the middle rack for 45-50 minutes, or until a toothpick comes out clean.
- Cool on a wire rack, removing the pumpkin bread from the loaf pan after 5 minutes.
- Store in an airtight container.
