Tis the season for all things pumpkin. And I'm kicking it off with this classic and fool proof Pumpkin Spice Bread. It's everything you'd expect from a Pumpkin Spice bread. Slightly sweet, a hint of fall flavor and melt in your mouth soft. This Pumpkin Spice bread is what I'd call the 'inclusive kind' cos it ticks all those dietary boxes.
Gluten free
Dairy free
Soy free
Nut free
Yeast Free
No refined sugar
This 2 bowl recipe is adapted from one of my all time fav bread recipes - Grain Free, Yeast Free Bread. So if you're not a pumpkin fan, go check that one out. It won't disappoint.
This kind of bread is truly perfect as is but if you want to make a meal of it, lather it with any (or all) of the following:
Coconut butter and maple syrup
Nut butter and banana
Coconut yogurt with smashed raspberries
Coconut yogurt with hemp seeds and granola
Prep time: 20 minutes
Cook time: 40 minutes
Makes 12 slices
What you'll need:
1/2 cup pumpkin puree
1/4 cup coconut oil, melted
6 eggs
1 tbsp maple syrup
1/3 cup coconut sugar
1 tsp apple cider vinegar
1 cup gluten free oat flour
1/4 cup ground flax seeds
1 tsp vanilla extract
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin spice
2 tbsp pumpkin seeds (for the top)
What to do:
Preheat oven to 350F bake
Lightly grease a loaf tin and line each way with parchment paper
In a medium bowl add pumpkin puree, coconut oil, eggs, maple syrup, coconut sugar and apple cider vinegar
Using an electric beater (or hand whisk) beat until well incorporated and slightly bubbly
In a separate bowl add in all your dry ingredients, mix well.
Add the wet to the dry and mix until you have a smooth batter (it will be slightly runny)
Pour into lined loaf tin, sprinkle with pumpkin seeds and bake for 40-44 minutes
Allow to cool for 5-10 minutes before removing from the loaf tin and slicing.
Keep stored on the counter in an airtight container for 3-5 days. Or in the fridge for at least 1 week.
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