Pumpkin Bread

I have been sitting on this bread recipe and am finally getting it up on the blog as it is a WINNER. I have made this bread using flax egg and it still works like a dream. I recently found a new gluten-free all purpose flour that I has changed my life. The brand is Caputo and if you can get it (i got mine on amazon) you should because it will seriously change your gluten-free baking game.

5 from 1 vote

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Servings: loaf

Author: Teri-Ann Carty

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Equipment

Ingredients

1 egg or flax egg
¼ cup maple syrup
½ cup coconut sugar
1 tsp vanilla
½ cup olive oil
1¾ cup pumpkin purée or 1 can
2 cups gluten-free flour
½ cup almond flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin spice
½ tsp salt
¼ cup pumpkin seeds
1 tbsp sesame seeds

US Customary - Metric

Instructions

Preheat oven to 350d. Add egg, maple syrup, coconut sugar, vanilla, olive oil and pumpkin puree and whisk to combine. Add flour, baking soda, baking powder, cinnamon, pumpkin spice and salt. Mix until no flour remains.
Place parchment paper into a standard sized loaf pan. Scrape batter into prepared loaf pan. Smooth top with a spatula and tap pan several times to release air bubbles.
Bake 50 minutes or until toothpick comes out clean. Remove from oven. Allow to rest in the loaf pan for 10 minutes before gently removing. Allow the loaf to cool completely before slicing.

Notes

I used a stand mixer for this but I have also used a bowl and a whisk. Use whatever you find easier. To make this a vegan bread use a flag egg instead.

Add 1 tbsp ground flax and 2 1/2 tbsp warm water to a small bowl and whisk to combine. It should become gel like in 3-5 minutes.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.