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 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
Pumpkin Spice Bread
Course: DessertCuisine: AmericanDifficulty: Easy12
slices20
minutes40
minutes60
minutesA warming nut and gluten free pumpkin spice bread that’s slightly sweet, perfectly dense yet moist at the same time.
Ingredients
1 cup gluten free oat flour
1/2 cup pumpkin puree
1/4 cup coconut oil, melted
6 eggs
1/3 cup coconut sugar
1/4 cup ground flax seeds
1 tbsp maple syrup
2 tsp pumpkin spice
1 tsp apple cider vinegar
1 tsp vanilla extract
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
2 tbsp pumpkin seeds (for the top)
Directions
- 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.
Notes
- Keep stored on the counter in an airtight container for 3 days. Or in the fridge for at least 1 week.
