Maple Pumpkin Bread
Written by: Kim Floresca | Published on:
This is the pumpkin bread recipe you’ll mark your calendar for every year. The one family and friends ask for by name. The finishing touch to any meal, festive or otherwise. It’s gluten-free, clean, and impossibly delicious. The secret ingredient? Not so secret, actually. Just a splash of applesauce renders every slice soft, delicate, and perfectly moist. If your favorite chunky sweater were a flavor-rich, gluten-free bread, this would be it.
Ingredients
1 cup organic pumpkin puree
1 1⁄2 cup gluten-free flour
1 tsp sea salt
1⁄2 cup coconut oil
1 tbsp cinnamon
1⁄2 tsp clove
1⁄4 tsp nutmeg
1 tsp baking powder
1⁄2 tsp baking soda
2 each eggs
1⁄4 cup organic apple sauce
1⁄2 cup maple syrup
1⁄3 cup almond milk
2 tbsp pumpkin seeds, roughly chopped
Directions
1. In a large bowl, whisk together all of the dry ingredients (except the chopped pumpkin seeds) until well combined. In a separate bowl, whisk the wet ingredients thoroughly, then add them to the dry mixture and stir until just incorporated.
2. Transfer the batter to a parchment-lined and lightly greased loaf pan and sprinkle the pumpkin seeds on top.
3. Bake in a preheated 350°F oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool on a wire rack before slicing. Store leftovers in the refrigerator, and enjoy toasted the next day with your morning coffee.
Ingredients
1 cup organic pumpkin puree
1 1⁄2 cup gluten-free flour
1 tsp sea salt
1⁄2 cup coconut oil
1 tbsp cinnamon
1⁄2 tsp clove
1⁄4 tsp nutmeg
1 tsp baking powder
1⁄2 tsp baking soda
2 each eggs
1⁄4 cup organic apple sauce
1⁄2 cup maple syrup
1⁄3 cup almond milk
2 tbsp pumpkin seeds, roughly chopped